Pistachio Cherry Biscotti

Good Morning!!

Biscotti is genius. It is basically a way of legitimizing having cookies for breakfast. And really, who doesn’t love cookies for breakfast??

I don’t know why I hadn’t ever made biscotti before I tried out this batch. Maybe I was nervous about the whole double baking thing, maybe I thought it was best left to old Italian grandma’s and Giada De Laurentiis, but biscotti was always something I enjoyed but never attempted myself. Until now! Now that I’ve realized how easy biscotti is to make and how quickly these delicious little cookies disappear I have made two bathes in less than a week. Whoops! :)

Biscotti literally means “twice baked.” You bake big long rectangles once, then cut them into small slices and bake again. Because they are twice baked, they come out crispy and crunchy and delicious! Normally, I am a fan of big, ooey, gooey, cookies, not crunchy ones, but there is something about biscotti that I love. Especially dipped im my morning coffee! 

Seems like a lot of ingredients? Don’t worry! Most of it is stuff you probably have on hand. What’s great about this recipe too, is you can substitute in and out based on your taste. Don’t like pistachios? What are you crazy?! No problem! Sub in almonds. Don’t have dried cranberries? Use rasins or cherries! No orange zest? Lemon will do! Work with watcha got.

I do love the combo of pistachios and cranberry in this version, though. The slightly salty pistachios work perfectly with the sweet cranberries and slightly sweet batter. The only unfortunate part is…

having to shell them! It’s actually not so bad because usually one or two “accidentally” slip off the cutting board and I just have to eat them. Sometimes cooking is a huge bummer, but you gotta do what you gotta do ;)

Once you have all your pistachios shelled, mix up your batter. When everything is combined, fold in the nuts and cranberries.

Then, diving the batter in half and form two log-ish rectangular-ish shapes. Technical huh? Make sure to flour your surface and your hands because the batter will be sticky! They should come out looking something like this…

Looks good huh?!

Bake in a 350 degree oven for about 30 minutes. Then remove and let cool. Use a serrated knife to slice into about 1″ thick pieces. Arrange the pieces on a baking sheet and bake again in a 250 degree oven for about 40 minutes. Make sure to flip them halfway through! The second baking at the lower temperature draws the moisture out and make the biscotti crispy, crunchy, and ultra dip-able.

Oh yeah, while you are baking it would be wise to have a pot of coffee going on the side, just to be prepared.

Remove from the oven and cool on a wire rack. You might want to make that coffee half decaf because before you know it you’ve eaten 7 biscotti and drank 3 cups of coffee….whoops!


Pistachio Cranberry Biscotti

Recipe adapted from Bon Appetite


  • 1 3/4 cups unbleached all-purpose flour
  • 1 cup sugar
  • 1/2 cup old-fashioned oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 large eggs
  • 3 Tbsp. vegetable oil
  • 1 Tbsp. orange zest
  • 2 tsp. lemon zest
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 cup dried cranberries
  • 1 cup unsalted, shelled pistachios


  • Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat on low speed until combined, about 1 1/2 minutes. Fold in cherries and pistachios.
  • Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16″-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5″ apart. Flatten each log into a 2″-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.
  • Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into about 1″-thick slices. Arrange slices, cut side down, on baking sheets.
  • Bake biscotti, flipping halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool.




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