Sunday, May 5, 2013

Cherry-Pistachio Biscotti

Cherry-Pistachio Biscotti
There are some things you just don’t do in my house.  You never take the remote away from my husband while he’s watching golf, and you never let the biscotti jar become empty!  How could I have ignored that lonely jar sitting on my counter for the past month.  I guess I was too busy making madeleines and financiers to notice it was running low.  Yesterday, when I went to grab a biscotti to have with my tea, there was nothing in it!
Biscotti are one of my favorite things to bake.  Simple and straight forward.  I had two recipes sitting on my counter that I wanted to bake.  They’ve been sitting there for a few weeks now.  One was a new one I found at King Arthur Flour, and the other was my very favorite, tried and true, Pepper-nut Biscotti from Amy Scherber of Amy’s Bread. I’m always looking for a new flavor, and since I only had time to bake one batch, I went with the recipe from King Arthur.  I was up for something new, and this one just sounded perfect.
It was a great choice! They were very tasty with a tender crumb, and were loaded with dried tart cherries and pistachios. The thing about biscotti is, they are a perfect cookie to enjoy with coffee, tea or a glass of wine. They’re great for dunking or, just eating by themselves.  I love being able to grab one, whenever I get the craving for something yummy to munch on.
It was good to fill my Biscotti jar again…it’s the simple pleasures that make me happy!

All is well in the world again

Cherry-Pistachio Biscotti
 adapted from King Arthur
6 tablespoons butter
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 teaspoons baking powder
2 large eggs
2 cups all-purpose
1 cup coarsely chopped pistachios
1 cup dried tart cherries
*For a lower-cost alternative, substitute sweetened dried cranberries
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

2) In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy.

3) Beat in the eggs; the batter may look slightly curdled.

4) At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

5) Stir in the pistachios and cherries.

6) Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them.

7) Shape each half into a long log about 10 x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the logs.
Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
I use a egg white wash on mine to give them a nice sheen.

8) Bake the logs for 25 minutes. Remove them from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti without crumbling easier.

9) Reduce the oven temperature to 325°F.

10) Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

11) If you've used parchment on your baking sheet, remove it; save it for another day. Place the biscotti on the baking sheet, on edge; they can be very close together.

12) Return the biscotti to the oven, and bake them for 35 to 40 minutes, until they feel very dry and are beginning to turn golden. They may still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool. You'll want to start checking the biscotti around the 30-minute mark; the ones on the ends of the pan, or any smaller biscotti, may be ready to come out of the oven earlier than the larger/middle-of-the-pan biscotti.

13) Remove the finished biscotti from the oven, and cool them right on the pan.

Yield: 3 dozen biscotti.

Beating the eggs into the butter mixture…looking a bit curdled 
Adding the cherries and pistachios 
Logs ready for the oven
Just out of the oven…nicely browned…I brush mine with egg white to get a nice sheen
Slicing logs
Twice baked!


  1. Lovely recipe, and from the photos they look de-li-cious. :P Can I have some?

  2. Ooh, what a great looking biscotti!

  3. Nice to meet you too, dear Kathy! I see you have some really delicious recipes that can not leave anyone indifferent. Excuse my English: D With the help of google translator, I hope to be in contact with you. Many greetings from Spain!

  4. A wonderful biscotti recipe, Kathy. They look fantastic!

  5. Wonderful recipe !

  6. These would be lovely for Christmas too, with the red and green!

  7. I'm glad you attended to the empty biscotti jar problem my friend, this recipe looks delicious :)

    Choc Chip Uru

  8. Hi Kathy- I came to visit your "poached eggs" recipe but see you have already been busy posting again :) These biscotti look amazing and I would give anything to have one right about now- between that and peeking at your delish fig bread, I am really craving some carbs this evening ! The poached eggs with mushrooms looked fab also. Bonus points to you for making a new recipe after a long day dealing with Spring in the garden. It has indeed sprung here in PA too and at least we have had some glorious days to enjoy our yard chores under. Thank you also for the kind comments about our cancelled trip and my son at BU. Has been quite a crazy few weeks and the routine of posting recipes amongst friends each Friday is a great way to get to "normal". Now, to hunt down the figs in my pantry......

  9. Kathy, I adore your biscotti, and I am grabbing your recipe, because I love yours so much better than mine. I usually make the cherry biscotti and other flavors during any give holiday time, but I see no reason not to make it all year-round.
    Thanks for sharing your amazing if only I could just grab those 2 beautiful loaves!

  10. They look perfect, Kathy! I love the idea of dried cherries and pistachios...yum!

  11. You are my idea of a Biscotti Queen. I will add these to my to-try List. I'm almost ready to get my equipment moved into my kitchen and start cooking and baking again. I miss the Tuesday group although I realize this was not one of those recipes. Actually this sounds good. I like the combo. You make it look so easy, Kathy.

  12. Wonderful recipe, they look perfect!!

  13. Beautiful biscotti. I love the dried cherries and pistachios. Thanks for sharing this delicious recipe. Can't wait to give it a try.

  14. Kathy, you know that you are "my Biscotti Queen", I mean that these days I can never walk past biscottis in the store or look at a biscotti recipe without thinking about your love of biscottis! It is that simple! A few day ago, I translated and made a Dutch recipe (no less) of biscotti - I had fun with that recipe. And this recipe of yours looks amazing, again! The combination of dried cherries and pistachios must be fantastic and the biscotti do look picture perfect!
    Have a great Wednesday!

    1. ...goodness, I just saw that Mary used that very same expression - I had no intention of copying it though, I guess Mary and I just feel the same way about your biscotti!