Best 5 Cherry Pistachio Biscotti Recipes

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Indulge in the delightful flavors of Cherry Pistachio Biscotti, a classic Italian cookie with a delightful twist. These crispy, twice-baked cookies are infused with the vibrant flavors of dried cherries and crunchy pistachios, creating a harmonious blend of sweet and nutty notes. Each bite offers a satisfying crunch, revealing a tender and flavorful interior. Whether you enjoy them with a hot cup of coffee or as a sweet treat, these Cherry Pistachio Biscotti are sure to tantalize your taste buds. Additionally, we will also explore a tempting variation of this recipe using dried cranberries and almonds, providing an equally delicious and visually stunning treat. Get ready to embark on a culinary journey as we unveil the secrets behind these delectable biscotti and guide you through the simple steps to recreate them in your own kitchen.

Let's cook with our recipes!

CHERRY PISTACHIO BISCOTTI



Cherry Pistachio Biscotti image

To make ahead, let the biscotti cool completely and store in a sealed container at room temperature for up to a week.

Provided by Ina Garten

Time 3h

Yield 25 to 30 biscotti

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3 extra-large eggs, at room temperature, one separated
2 teaspoons pure vanilla extract
3 cups all-purpose flour
11/3 cups almond meal or almond flour, such as Bob?s Red Mill
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup shelled pistachios
1/2 cup whole dried cherries
Turbinado sugar, such as Sugar in the Raw

Steps:

  • Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
  • In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries.
  • Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.
  • Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
  • Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Provided by Katie Lee Biegel

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup chopped dried cherries
1/2 cup chopped pistachios

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
  • Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.

CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Serve your guests with these cherry-pistachio biscotti that are dipped in melted white chocolate - a delicious Italian dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 36

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 cup coarsely chopped pistachio nuts
1 cup dried cherries
12 oz white chocolate baking bars or squares, chopped

Steps:

  • Heat oven to 350°F. Lightly spray 2 cookie sheets with cooking spray.
  • In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in vanilla and eggs. Stir in flour and baking powder until blended. Stir in nuts and cherries. Divide dough in half. On each cookie sheet, shape half of dough into 10-inch roll; flatten to 3-inch width.
  • Bake 25 minutes or until set and edges begin to brown. Remove from cookie sheets to cooling racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned and dry. Turn cookies over; bake 8 minutes longer or until lightly browned and dry. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Dip one-third of each cookie in white chocolate. Place on waxed paper; let stand until set. Store tightly covered at room temperature.

Nutrition Facts : Calories 167, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 56 mg

CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Make and share this Cherry-Pistachio Biscotti recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 1h35m

Yield 80 biscotti

Number Of Ingredients 8

2 cups flour
1 cup sugar
2 teaspoons lime peel, finely grated
1 teaspoon baking powder
1/4 cup butter, cold, cut in small pieces
3/4 cup dried tart cherry
3 large eggs, beaten
1 1/4 cups pistachio nuts

Steps:

  • Oven to 350 degrees.
  • Lightly grease a large cookie sheet. In a food processor, process flour, sugar, lime peel and baking powder until blended.
  • Add butter and cherries.
  • Pulse until cherries are coarsely chopped.
  • Spoon off and reserve 1 tablespoon of beaten eggs.
  • Add remaining eggs and pistachios and pulse until dough is evenly moistened.
  • Turn dough out onto on a well-floured surface.(Dough will be sticky). Divide dough in 1/4s.
  • With hands, roll each portion into a 9" log.
  • Place logs crosswise 3" apart on prepared baking sheet. Press logs to flatten to 2" wide. Brush with reserved egg.
  • Bake 25 min. or until golden brown.
  • Let cool on sheet on a wire rack 10 min.
  • Loosen with a spatula and remove to a cutting board.
  • Let cool 10 min. longer.
  • Using a large heavy knife, cut each log diagonally in 1/2" thick slices.
  • Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14-16 min.
  • longer until crisp.
  • Remove to wire rack to cool (cookies will get even more crisp). - - - - - - - - - - - - - - - - - -

CHERRY BISCOTTI



Cherry Biscotti image

Make and share this Cherry Biscotti recipe from Food.com.

Provided by Gingerbear

Categories     Dessert

Time 1h25m

Yield 30 serving(s)

Number Of Ingredients 14

3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons orange zest
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherry
1 egg white
1 tablespoon water
granulated sugar

Steps:

  • Combine 3/4 cup sugar and eggs in a large mixing bowl.
  • Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
  • Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
  • Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
  • Mix on low speed 1 to 2 minutes, or until well mixed.
  • Stir in cherries by hand.
  • Turn dough onto lightly floured surface (dough will be soft and sticky).
  • Lightly sprinkle with additional flour; knead flour into dough.
  • With floured hands, shape into 2 (8x2-inch) logs.
  • Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
  • Combine egg white and water; brush on logs.
  • Sprinkle with granulated sugar.
  • Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
  • Let cool on baking sheet 15 minutes.
  • Reduce oven temperature to 300°F.
  • Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
  • Bake 8 to 10 minutes; turn slices.
  • Bake 8 to 10 minutes, or until golden brown.
  • Remove to wire rack; let cool completely.

Tips:

  • For the best flavor, use fresh cherries. If you can't find fresh cherries, you can use frozen cherries that have been thawed and drained.
  • If you don't have a cherry pitter, you can use a paring knife to remove the pits from the cherries.
  • Toast the pistachios before adding them to the biscotti dough. This will bring out their flavor and make them more crunchy.
  • Be sure to measure the flour correctly. Too much flour will make the biscotti dry and crumbly.
  • If you don't have a stand mixer, you can make the biscotti dough by hand. Just be sure to mix the ingredients until they are well combined.
  • Bake the biscotti until they are golden brown and crispy. If you under-bake them, they will be soft and chewy.
  • Let the biscotti cool completely before slicing them. If you slice them while they are still warm, they will be difficult to cut and will crumble.

Conclusion:

Cherry pistachio biscotti are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. They are also a great gift for friends and family. With their chewy texture and sweet cherry and pistachio flavor, these biscotti are sure to be a hit with everyone who tries them.

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