These Chocolate-Dipped Cherry and Pistachio Biscotti are an irresistible combination of flavors and textures. The tartness of dried cherries perfectly complements the rich, nutty notes of pistachios, and dipping them in chocolate makes them extra-special. They are twice-baked to achieve a satisfying crunch, and are perfect for dipping into coffee or milk.
These biscotti are smart little cookies: sturdy enough to travel well, arriving at their destination unbroken and as delicious and fragrant as the day you baked them.
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Essential Ingredients
Pistachios: I love using raw pistachios in the biscotti because of their earthy and buttery richness and hint of sweetness.
Dried cherries: I like the tart flavor that dried red cherries add to the biscotti, but you can also use dried cranberries.
How to make
1. In a large bowl, beat the butter, sugar, salt, vanilla, and baking powder with an electric mixer on medium-high speed until smooth, about 1 minute. Beat in the eggs, one at a time.
2. Beat in the flour at low speed until blended; the dough will be sticky.
3. Stir in the pistachios and cherries.
4. Divide the dough in half, and transfer both halves to the prepared baking sheet, leaving space between them.
5. Shape each half into a rectangle about 10-½ inches long by 2 inches wide by ¾ inch tall.
6. Straighten the edges, and smooth the tops; a wet spatula works well here.
7. Bake at 325°F for 30 minutes, then remove from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough all over. This will make slicing the biscotti easier.
8. Using a sharp chef’s or serrated knife, cut the biscotti on the diagonal, about ½ inch to ¾ inch wide. As you’re slicing, be sure to cut straight up and down, perpendicular to the cutting board.
9. Place the biscotti on the same baking sheet, on edge; they can be very close together. Return the biscotti to the oven, and bake for 25 to 27 minutes, until they feel very dry and are beginning to turn golden.
10. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
11. Dip one end of each cooled biscotti in the melted chocolate, then place on a parchment-lined baking sheet to set. Sprinkle with the chopped pistachios while the chocolate is still soft, if you like.
Recipe tips
- You can do the first bake, then finish the cookies later. The half-baked biscotti can sit (air tight) for up to 24 hours.
- The width of a log of biscotti dough will determine the length of your finished
cookie. I like to cut these diagonally into long rusks, but if you want, cut the logs crosswise to make a larger amount of smaller biscotti. And the thinner the slices, the bigger the yield. - If stored airtight, the undipped biscotti will keep for up to 2 weeks. Dip them in the chocolate before serving.
Recipe FAQs
Imported pistachios used to be dyed red to cover imperfections that came from traditional harvesting methods.
Today, California grows about 98 percent of the pistachios consumed in the U.S.—more than 550 million pounds.
Yes, you can use almonds, walnuts, or pecans in place on the pistachios.
Comments and ratings
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Chocolate-Dipped Cherry-Pistachio Biscotti
Ingredients
- 6 Tbs. unsalted butter, softened
- ⅔ cup granulated sugar
- ½ tsp. table salt
- 1 ½ tsp. pure vanilla extract
- 1 ½ tsp. baking powder
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup chopped pistachios, more for coating
- 1 cup dried cherries or cranberries
- 4 ox semisweet chocolate, melted (optional)
Instructions
- Preheat the oven to 325°F. Lightly grease (or line with parchment) a large rimmed baking sheet.
- In a large bowl, beat the butter, sugar, salt, vanilla, and baking powder with an electric mixer on medium-high speed until smooth, about 1 minute. Beat in the eggs, and then beat in the flour at low speed until blended; the dough will be sticky. Stir in the pistachios and cherries.
- Divide the dough in half, and transfer both halves to the prepared baking sheet, leaving space between them. Shape each half into a rectangle about 10-½ inches long by 2 inches wide by ¾ inch tall. Straighten the edges, and smooth the tops; a wet spatula works well here.
- Bake for 30 minutes, then remove from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough all over. This will make slicing the biscotti easier. Carefully transfer the dough to a cutting board. Using a sharp chef’s or serrated knife, cut the biscotti on the diagonal, about ½ inch to ¾ inch wide. As you’re slicing, be sure to cut straight up and down, perpendicular to the cutting board.
- Place the biscotti on the same baking sheet, on edge; they can be very close together. Return the biscotti to the oven, and bake for 25 to 27 minutes, until they feel very dry and are beginning to turn golden. Smaller biscotti may be ready to come out of the oven earlier than the larger ones. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Dip one end of each cooled biscotti in the melted chocolate, then place on a parchment-lined baking sheet to set. Sprinkle with the chopped pistachios while the chocolate is still soft, if you like.
Notes
Nutrition
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