Biscotti with Pistachios and Dried Cherries
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Biscotti with Pistachios and Dried Cherries
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This biscotti with pistachios and dried cherries is one of our all-time favorite types of biscotti. The flavors work so well together. Perfect finish to a nice meal...serve along with a lovely espresso...and it doesn't get much better. Yum!
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Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup old-fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 4 tablespoon vegetable oil
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 4 tablespoon unsalted butter room temperature
- 1 cup dried cherries
- 1½ cups pistachios roasted and shelled shelled
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Instructions
- Preheat oven to 350°F.
- Line a large baking sheet with parchment paper.
- Combine the flour, sugar, oats, baking powder, baking soda and salt in the bowl of a stand mixer.
- Blend on low speed for about 30 seconds.
- Meanwhile, in a separate bowl, whisk together the eggs and then whisk in the oil, zests, and extracts.
- Mix in the butter and then add the egg mixture. Mix until fully combined. (It will still be a little loose, this is okay).
- Fold in the cherries and the pistachios.
- Transfer dough to a lightly floured surface and divide in half.
- Using floured hands, shape each dough half into a 12 to 14" long log.
- Transfer the logs to the prepared baking sheet, about 5" apart.
- Flatten each log into a 2" wide strip (about ½" - ¾" tall).
- Bake until lightly browned and set, about 25 minutes...rotate the pan about halfway through.
- Transfer to a rack and let cool for 15 minutes.
- Reduce the oven to 250°F.
- Line a second baking sheet with parchment paper.
- Transfer the biscotti to a work surface.
- Using a large knife, cut each log diagonally into ⅓"-thick slices.
- Arrange slices, cut side down, on the baking sheets.
- Bake biscotti until crisp, about 40 minutes, rotating halfway through.
- Transfer to wire rack to let cool.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- The dough will initially be a little crumbly, or loose. This is normal. Use your hands to press the dough together when forming the logs. Be sure to press them down so they are only about 2 inches in height.
- Store the cooled biscotti in an air-tight container when not serving them. They will keep for up to 7 to 10 days. We don't recommend freezing the baked biscotti, although, you can freeze the dough for up to 2 months. Let thaw completely before forming the logs and baking.
Nutrition Information
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Calories
382kcal
(19%)
Carbohydrates
56g
(19%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
42mg
(14%)
Sodium
191mg
(8%)
Potassium
287mg
(8%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
568IU
(11%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 56g | 19% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 191mg | 8% |
| Potassium | 287mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 568IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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