Cherry Pistachio Biscotti Cookies

You might conclude from the photos that this recipe is for the holidays. And yes, Cherry Pistachio Biscotti make delightful Christmas food gifts. But it is wonderful at any time of year with a cup of tea or coffee. 

To give as a gift, simply wrap 4-6 cookies in a clear plastic sack and tie it with a pretty ribbon. Place it in a cute coffee mug or gift them with a package of your favorite coffee beans or tea. 

We love biscotti cookies. Is it any wonder, considering my love for Italian food?

My mother-in-law used to serve them at our tea parties, and I always thought the baking process would be difficult. Until I tried making my own. Good grief! They are so simple to prepare. Yes, they take a bit of time, considering the two baking times. But they are easy to make and so very delicious!

And while I used dried cherries and chopped pistachios for this recipe, you could easily substitute other dried fruits and nuts for more variations.

More Italian-Style Cookies

Ingredients for Cherry Pistachio Biscotti Cookies

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Prepare the Ingredients

Using a cutting board and knife, chop the dried cherries into small bits. Remove shells from the pistachio nuts, then with a nut chopper, coarsely chop the pistachio nuts. Set aside until ready to use.

Pistachio nuts tend to be more expensive than other nuts. I like to buy them during the holiday season when they are more readily available so that I can take advantage of the price break offered for a larger quantity. And while shelled pistachios are more of a hassle, the price difference is worth it, in my opinion. 

Make the Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until creamy. Beat in large eggs and vanilla extract.

In a small bowl, combine all-purpose flour, baking powder, and salt. Gradually mix into the beaten egg mixture. Dough will be sticky.

Add in the chopped pistachios and dried cherries, mixing to combine.

Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4″ thick.

Alternately, you could also use a Biscotti Pan, and simply pat out the dough into the pan to the edges and then smooth the top to make even. I do not have one of these pans, although I do have one on my Christmas wish list! This one is made by USA brand. 

Wet the end of an offset spatula, and smooth out the top and sides. Sprinkle with decorating sugar, if desired. Bake for 25 minutes a preheated oven.

The Second Bake

Remove the baking sheet from the oven. Reduce oven temperature to 325°F. Spray the log with water, spritzing the sides and top. This will soften the crust just enough to make slicing easier.

Wait five minutes, then cut crosswise with a sharp knife into 1/2″ slices. I like to use my Santoku knife to do this.

Place cookie slices on baking sheet standing up from the bottom edge, with space between each cookie. Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges.

Remove from oven and transfer to a rack to cool. This recipe will make 2 dozen.

When cool, place in an air-tight container and store for up to 3-4 weeks–although I doubt they will last that long. Serve biscotti with your favorite hot coffee or tea.

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