- Difficulty: Simple
- Makes: 6 to 8 servings
- Nutritional Facts (per serving - sliced into 8): Calories 467, Total Fat 17g, Saturated Fat 8g, Carbs 69g, Fiber 2g, Sugars 30g, Protein 9g, Cholesterol 100mg, Sodium 194mg
- Total time: 1 hour 15 minutes (includes cooling)
- Hands-on time: 25 minutes
- 1/2 cup (one stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla essence
- 3 cups regular all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup dried cherries, roughly chopped
- 1/2 cup shelled pistachios, chopped
Discover the irresistible crunch of homemade Cherry-Pistachio Biscottiperfect for holiday gifting or cozy tea time. These golden, twice-baked delights burst with tart cherries and nutty pistachios, blending simplicity with stunning flavor!
Pro tip: Activate Cook Mode to keep your screen on while you bake.
- Preheat oven to 350°F (177°C). Line a baking tray with parchment for easy release.
- In a stand mixer, beat softened butter and sugar until light and fluffy, about 5 minutes. Add eggs one by one, mixing fully after each, then blend in vanilla for that aromatic lift.
- Whisk flour, baking powder, and salt in a bowl. On low speed, gently mix into the wet ingredients until just combined. Fold in chopped cherries and pistachiosthese gems make every bite pop!
- Divide dough in half on the tray. Shape into 12-inch logs, pressing gently for even baking.
- Bake 20 minutes until edges hint golden. Cool slightly, then slice diagonally into 1/2-inch pieces with a serrated knife.
- Place slices cut-side down on the sheet. Bake 5 minutes, flip, and bake another 5 for ultimate crispness. Cool fullythey firm up into cookie heaven!
Share the joy: Slice, savor, and watch these vanish. Your kitchen will smell like magicwhat are you waiting for?
