Biscotti with Pistachios and Dried Cherries
The ultimate snack for any occasion, Biscotti with Pistachios and Dried Cherries are crunchy, sweet, and filled with delicious flavors. Perfect for dipping into your coffee or tea, these delightful cookies are easy to make and will be a hit with everyone around the table. Enjoy a treat that brings joy to your day!
Equipment
- Baking Sheet
Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- ½ cup Old-fashioned oats
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 large Eggs
- 4 tablespoons Vegetable oil
- 1 tablespoon Orange zest
- 1 tablespoon Lemon zest
- 1.5 teaspoons Vanilla extract
- ½ teaspoon Almond extract
- 4 tablespoons Unsalted butter room temperature
- 1 cup Dried cherries
- 1.5 cups Pistachios roasted and shelled
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Combine the flour, sugar, oats, baking powder, baking soda, and salt in the bowl of a stand mixer.
- Blend on low speed for about 30 seconds.
- In a separate bowl, whisk together the eggs and then whisk in the vegetable oil, orange zest, lemon zest, vanilla extract, and almond extract.
- Mix in the butter and then add the egg mixture. Mix until fully combined.
- Fold in the dried cherries and the pistachios.
- Transfer dough to a lightly floured surface and divide in half. Using floured hands, shape each dough half into a 12 to 14" long log.
- Transfer the logs to the prepared baking sheet, about 5" apart. Flatten each log into a 2" wide strip (about ½" - ¾" tall).
- Bake until lightly browned and set, about 25 minutes, rotating the pan about halfway through.
- Transfer to a rack and let cool for 15 minutes.
- Reduce the oven to 250°F. Line a second baking sheet with parchment paper.
- Transfer the biscotti to a work surface. Using a large knife, cut each log diagonally into ⅓"-thick slices.
- Arrange slices, cut side down, on the baking sheets. Bake biscotti until crisp, about 40 minutes, rotating halfway through.
- Transfer to wire rack to let cool.
Notes
- Dough Texture: The dough will initially be a little crumbly or loose. This is normal; use your hands to press the dough together when forming the logs.
- Storage: Store the cooled biscotti in an airtight container when not serving. They will keep for up to 7 to 10 days.
- Freezing Dough: You can freeze the dough for up to 2 months. Let thaw completely before forming the logs and baking.