Dipping in chocolate
Pistachio Cherry Biscotti
- 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)
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 cranberries.
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.
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 the bottom edge of the 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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