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Giada Cherry-Pistachio Biscotti

Giada Cherry-Pistachio Biscotti - recipe card
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Crunchy, twice-baked Italian biscotti studded with tart dried cherries and toasted pistachios. These are perfectly sweet, with a nutty depth and a tender crumb that holds up beautifully to a dip in coffee or vin santo.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (8.8 oz / 250 g), plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated sugar (3.5 oz / 100 g)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup shelled pistachios, toasted and roughly chopped
  • 1/2 cup dried tart cherries, roughly chopped
  • Zest of 1 medium lemon

Instructions

  1. Preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper. Toasting the pistachios first is essential: if using untoasted pistachios, spread them on a separate small baking sheet and toast for 5-6 minutes until fragrant, then let cool completely before chopping.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. This ensures the leavening and salt are evenly distributed throughout the flour.
  3. In a large bowl, combine the granulated sugar, eggs, vanilla extract, and almond extract. Beat with an electric mixer on medium speed for 2-3 minutes, until the mixture is thick, pale, and forms a ribbon when the beaters are lifted. This aerates the eggs for a lighter crumb.
  4. Reduce mixer speed to low and gradually add the flour mixture, mixing just until no dry streaks remain. Do not overmix, as this will develop gluten and make the biscotti tough.
  5. Fold in the toasted pistachios, dried cherries, and lemon zest with a rubber spatula until evenly distributed. The dough will be very stiff and slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Divide in half. With lightly floured hands, shape each portion into a log about 10 inches long, 2 inches wide, and 3/4 inch high. Place the logs on the prepared baking sheet, spacing them at least 3 inches apart, as they will spread slightly.
  7. Bake the logs for 25 minutes, until they are firm to the touch and lightly golden on the bottom. Remove the baking sheet from the oven and let the logs cool on the pan for 10 minutes. Do not turn the oven off.
  8. Reduce the oven temperature to 325°F (163°C). Transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch-thick slices. Cut straight down, not sawing, to avoid crumbling. You should get about 12 slices per log.
  9. Place the slices cut-side down on the same parchment-lined baking sheet. They can be close together, but not overlapping. Return to the oven and bake for 12 minutes. Flip each slice over and bake for another 8-10 minutes, until the biscotti are golden, dry, and firm. They will continue to crisp as they cool.
  10. Transfer the biscotti to a wire rack and let cool completely, about 20 minutes. They will harden considerably as they cool, achieving the classic crunchy texture.
  11. For the best texture, store the cooled biscotti in an airtight container at room temperature for up to 2 weeks. They also freeze beautifully: wrap layers tightly in plastic, then place in a freezer bag for up to 3 months. To refresh, bake at 300°F for 5-7 minutes.
  12. Serve with coffee, hot tea, or a glass of sweet dessert wine. These biscotti are crisp enough to dunk but tender enough to enjoy on their own.

Notes

Storage: Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. Freezing: Wrap layers tightly in plastic, then place in a freezer bag for up to 3 months. To refresh, bake at 300°F (149°C) for 5-7 minutes. These can also be dipped in dark chocolate for a more decadent version.

Nutrition

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Find it online: https://giadacooks.com/giada-cherry-pistachio-biscotti-2/