Cherry Pistachio Biscotti Cookies

Cherry Pistachio Biscotti Cookies

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These Cherry Pistachio Biscotti Cookies are absolutely wonderful. Crunchy butter cookies flavored with dried cherries and chopped pistachio nuts. So delicious, and perfect with a cup of tea or coffee.

They make delightful Christmas food gifts. Just wrap some up in a clear plastic sack and tie it with a pretty ribbon. Place them in a cute coffee mug or gift them with a package of your favorite coffee beans. 

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!

Cranberry Almond Biscotti

And while I used dried cherries and chopped pistachios for this recipe, you could easily substitute other dried fruits and nuts for more variations. The one pictured above has dried cranberries and almonds. I’ve also made chocolate (very good) and lemon biscotti. Both super easy. Both yummy! Look for each of those recipes in the near future!

 

Ingredients Needed to Make Cherry Pistachio Biscotti Cookies

  • butter, softened
  • granulated sugar
  • large eggs
  • vanilla extract
  • all-purpose flour
  • baking powder
  • salt
  • pistachio nuts
  • dried cherries
  • decorating sugar (optional)

 

Instructions for Making This Recipe

Prepare the Dough

Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat. Gather ingredients so that you have everything close at hand on the counter or table.

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. 

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.

The First Bake

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.

USA Brand Biscotti Pan

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 degrees. 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.

See more Cookie Recipes Here. Browse Holiday Baking Ideas Here. Check out more Tea Party Treats Here. 

Recipe for Cherry Pistachio Biscotti Cookies

Cherry Pistachio Biscotti Cookies

These Italian cookies are absolutely wonderful with tea. Crunchy and delicious with bits of dried cherries and chopped pistachio and a sparkly sugar topping. Make some today!
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Course: Cookies, Dessert, Snack
Cuisine: Italian
Keyword: Chopped Pistachios, Christmas Cookies, Dried Cherries, Holiday Baking, Tea and Coffee, Tea Party
Prep Time: 30 minutes
Cook Time: 1 hour
Resting Time:: 5 minutes
Total Time: 1 hour 35 minutes
Servings: 12

Equipment

Nut Chopper
Baking Sheet
Offset Spatula
Santoku Knife

Ingredients

  • 6 tablespoons butter softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pistachios shelled and chopped
  • 1 cup dried cherries chopped
  • Decorating Sugar optional

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat. Gather ingredients so that you have everything close at hand on the counter or table.
  • Using a cutting board and knife, chop the dried cherries into small bits. With a nut chopper, coarsely chop the shelled pistachio nuts. Set aside until ready to use.
  • 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. 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.
  • 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.
  • Remove the baking sheet from the oven. Reduce oven temperature to 325 degrees. 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 (such as a Santoku) into 1/2" slices. Place cookie slices on baking sheet standing up on 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. Makes 2 dozen.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 272kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 166mg | Potassium: 141mg | Fiber: 3g | Sugar: 17g | Vitamin A: 621IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
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