These biscotti are a labor of love! They are sweet and nutty and have some warm spicy-ness from the addition of cinnamon. Although very easy to make they take a while in the oven, because you bake them twice! Traditionally made with almond these have pistachios in them which give them a cute pop of color when you slice them. These are perfect for dunking in your coffee or just as an after dinner sweet. :)
cherry pistachio biscotti makes roughly 25-30 biscotti (recipe from here )
12 tablespoons (1 1/2 sticks) unsalted butter; @ room temp
1 cup light brown sugar; lightly packed
1/2 cup granulated sugar
1 1/2 teaspoons cinnamon
3 large eggs; @ room temp, one separated
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
3 cups a.p flour
1 1/3 cups almond flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup shelled pistachios
1/2 cup whole dried cherries *
Turbinado or sanding sugar for sprinkling (optional)
Preheat oven to 300 degrees. Line a baking sheet with parchment.
In the bowl of an electric mixer fitted with a paddle attachment combine butter, both sugars and cinnamon. Cream everything together on medium speed for 3 minutes, or till light and fluffy. With the mixer on low gradually add the 2 whole eggs and 1 egg yolk. Save the white! We will use it later. Add in vanilla and mix till combined, scraping down the bowl as needed.
In a medium bowl combine all purpose flour, almond flour, baking powder and salt. With the mixed on low, slowly add the flour mix to the butter mixture, mixing until it is just combined. Stir in the pistachios and cherries.
Next, roll the dough out onto a well floured surface. Cut the dough in half. From the halves, form them into two- 11 by 2 loaves. You want them to be long and flat-ish. Carefully place onto your prepared baking sheet. Take your reserved egg white and whisk with a fork for 15 seconds. Brush the tops of the dough and bake for 45 minutes- till they are golden brown. Let cool for 30 minutes. Save your lined sheet pan!
Turn the oven down to 275 degrees. Line one more sheet pan (so you have 2 total). Using a serrated knife slice the biscotti into roughly 1/2 inch slices on a 45 degree angle. Place the slices cut side up on the prepared sheet pants. Brush them with the egg white and if you'd like sprinkle generously with Turbinado sugar. Bake for 45-50 minutes, turning the slices half way through baking. They should be golden brown. Transfer to a baking rack to cool. These biscotti will last up to a week in a sealed container!
* I left the cherries whole as that is what Ina did, but next time I think I'd roughly chop them because the cherries were pretty big.