Baking twice makes these cookies extra crisp—perfect for dipping in coffee or hot cocoa.
Cherry Pistachio Biscotti
Makes about 42
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2? cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup chopped dried tart cherries
- ½ cup chopped roasted salted pistachios
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 2 teaspoons turbinado sugar (optional)
- Preheat oven to 325°. Line a large baking sheet with parchment paper.
- In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Beat in cherries, pistachios, zest, and vanilla.
- Divide dough in half. On a lightly floured surface, roll each half into a 12-inch-long log. Place logs 3 inches apart on prepared pan. Gently flatten until logs are 2 inches wide. Sprinkle each log with 1 teaspoon turbinado sugar, if desired.
- Bake until lightly browned around the edges, 25 to 28 minutes. Let stand for 20 minutes on a wire rack. Place logs on a cutting board; cut diagonally into ½-inch-wide slices. Return slices to pan, cut side down. Bake until lightly browned on each side, about 13 minutes more per side. Remove from pan, and let cool completely on a wire rack. (Biscotti will continue to crisp as they cool.) Store in a resealable plastic bag for up to 1 week.
Want more holiday cookie inspiration? Find that and more in our Best of Holiday Baking issue.