Print

Giada Cherry-Pistachio Biscotti

Giada Cherry-Pistachio Biscotti - recipe card
Print Recipe

Crunchy, twice-baked Italian biscotti packed with dried cherries and pistachios. The perfect balance of sweet and nutty, ideal for dunking in coffee or tea.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/2 cup unsalted pistachios, roughly chopped
  • 1/2 cup dried cherries, roughly chopped
  • 1 tablespoon unsalted butter, softened (for greasing)

Instructions

  1. Preheat the oven to 350°F / 177°C. Line a large baking sheet with parchment paper and lightly grease the parchment with softened butter to prevent sticking.
  2. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until evenly combined.
  3. In a small bowl, whisk the eggs and almond extract together until frothy. This aerates the eggs slightly, giving the biscotti a lighter crumb.
  4. Pour the egg mixture into the dry ingredients and fold gently with a rubber spatula just until a shaggy dough forms. Avoid overmixing, which would make the biscotti tough.
  5. Sprinkle the chopped pistachios and dried cherries over the dough. Fold evenly to distribute the add-ins, taking care not to crush the cherries.
  6. Turn the dough out onto a lightly floured work surface and divide it in half. With floured hands, shape each half into a log about 10 inches long and 2 inches wide. Place both logs on the prepared baking sheet, spacing them at least 3 inches apart.
  7. Bake the logs for 25 minutes, until they are puffed, lightly golden, and just firm to the touch. Remove from the oven and let cool on the pan for 10 minutes. Reduce the oven temperature to 325°F / 163°C.
  8. Transfer the baked logs to a cutting board. Using a serrated knife, cut each log crosswise into 3/4-inch thick slices. Slice straight down without sawing to avoid crumbling.
  9. Place the slices cut-side down back on the baking sheet, spacing them evenly. Return to the oven and bake for 10 minutes at 325°F / 163°C.
  10. Flip each slice over with a spatula and bake for an additional 5 minutes, until the biscotti are deep golden and completely dry through.
  11. Let the biscotti cool completely on the baking sheet placed on a wire rack. They will continue to crisp as they cool. Do not skip this step, as cooling sets the texture.

Notes

Store biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a resealable plastic bag for up to 3 months. Thaw at room temperature before serving. Reheating is not necessary, but if desired, warm on a baking sheet at 300°F / 149°C for 3-4 minutes.

Nutrition

Keywords: biscotti recipe, Italian cookies, cherry pistachio, twice-baked cookies, dessert, dunking cookies, homemade biscotti, Giada recipe, dried cherry recipe, pistachio cookies

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