These pistachios and dried cherry biscotti have a crisp, crunchy texture (they are baked twice), yet are chewy and packed with flavor. You can switch up the nuts and dried fruit if you’d like, almonds and apricots or hazelnut and dates would also be tasty combinations. they don’t need to be dipped in chocolate, but it does make them extra-special!
6 Tbs. unsalted butter, softened
2/3 cup granulated sugar
1/2 tsp. table salt
1 1/2 tsp. pure vanilla extract
2 large eggs
2 cups all-purpose flour
1 cup chopped pistachios, more for coating
1 cup dried cherries or cranberries
4 oz. semisweet chocolate, melted
Store the biscotti in an airtight container at room temperature for 1 week; for longer storage, wrap airtight and freeze.
Keywords: biscotti, pistachio biscotti