Cherry-Pistachio Biscotti
Submitted by cindyumst
Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.
YIELD
1 batchPREP
20 minCOOK
40 minREADY
1 hrsCherry-pistachio biscotti are the showstopper of the cookie tin: ruby tart cherries against pale green pistachios against a golden crumb, all bound together with a hit of fresh lime zest that wakes the whole thing up. The food processor handles the heavy lifting: flour, sugar, lime peel, and baking powder pulse together first, then cold butter and dried cherries chop in coarsely, and the beaten eggs and pistachios pulse in last until the dough comes together (it’ll be sticky, that’s expected).
The twice-bake is what defines biscotti and makes them indestructible enough to mail or store for weeks. The dough divides into four logs, gets pressed flat on the sheet, brushed with reserved beaten egg for that golden glaze, and bakes 25 minutes. After a brief cool, you slice the logs diagonally and lay the slices upright back on the sheet for a second 14-to-15-minute bake to dry them into the signature crunch. Coffee, espresso, sweet wine, all welcome.
Pro Tips
- Use a large heavy serrated knife for slicing. The cherries and pistachios resist cutting and a flimsy blade will tear the slices instead of cleanly cutting.
- Stand the slices upright (cut side up) on the second bake, not laid flat. Upright dries them evenly on both sides without flipping.
- The biscotti continue to crisp as they cool. Pull them when they look slightly underdone in the center.
- Brush logs evenly with the reserved egg wash. Patchy egg wash means patchy color.
Variations
- Swap dried cherries for dried cranberries and pistachios for almonds for a Tuscan-style classic.
- Use orange zest instead of lime for a more traditional Italian flavor.
- Dip the cooled biscotti halfway in melted dark chocolate for a more dramatic finish.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Lightly grease a large cookie sheet.
In a food process, process flour, sugar, lime peel and baking powder until blended.
Add butter and cherries. Pulse until cherries are coarsely chopped.
Spoon off and reserve 1 tablespoon of the beaten eggs.
Add remaining eggs and the pistachios to food processor and pulse until dough is evenly moistened.
Turn dough out on a well-floured work surface (dough is stickly).
Divide dough in quarters.
With hands, roll each portion into a 9-inch log.
Place logs crosswise 3 inches apart on prepared baking sheet.
Press logs to flatten to 2 inch wide.
Brush with reserved eggs.
Bake 25 minutes or until golden brown.
Let cool on sheet on a wire rack 10 minutes.
Loosen with a spatula and remove to a cutting board.
Let cool 10 minutes longer.
Using a large heavy knife, cut each log diagonally in ½-inch-thick slices.
Arrange slices upright on clean cookie sheet (no need to grease sheet).
Bake 14 to 15 minutes longer until crisp.
Remove to wire rack to cool (cookie will get even more crisp).
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