Behind a computer at work or spending hours blogging, a coffee break is a welcomed time. There’s nothing much better than a biscotti with your favorite beverage to revive and refresh.
These biscotti are crunchy on the outside but with a slightly softer middle. So dunk if you want but no need to soften.
Mix up the dried fruit and nuts for lots of different combinations. Sometimes I make them with cherries, sometimes with cranberries. Pistachios are my favorite but substitute pecans, hazelnuts or whatever you like. Same with the chocolate. White chocolate, milk chocolate or dark. I even used Dark Orange (Moser Roth) with bits of almond on the biscotti above.
Pistachio Cherry Biscotti
slightly adapted from Giada
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
zest from 1 orange (or use lemon zest)
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios
2/3 cup dried cherries (or dried cranberries)
12 ounces white chocolate, chopped (or dark chocolate)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat.
Shell pistachios (or purchase shelled pistachios which are far gentler on fingernails!), rough chop cherries and zest orange.
Whisk the flour and baking powder in a medium bowl to blend.
Using an electric mixer, beat the sugar, butter, zest, and salt in a large bowl to blend.
Beat in the eggs 1 at a time, scraping the side of the bowl.
Add the flour mixture and beat just until blended.
Stir in the pistachios and cherries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes.
Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices.
Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Melt chocolate in microwave or stir in a bowl set over a saucepan of simmering water until the chocolate melts. Dip biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet; refrigerate until the chocolate is firm, about 35 minutes.
Store in an airtight container up to 4 days, or wrap in re-sealable plastic bags up to 3 weeks.
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