Biscotti are a twice baked Italian cookies that I am quite fond of for several reasons. I love the crispy texture that biscotti embrace, which makes them the perfect cookies for dunking into a hot drink, and you can store them for several days to enjoy during the holiday season.
Traditional biscotti are made without butter; however, I enjoy them made with butter as well, like in this recipe. My Holiday Biscotti are loaded with a nice combination of sour cherries, pistachios and mini chocolate chips, creating a festive look in the dough. The crisp nutty texture engulfed by fruit and chocolate seems to ring “holiday time.” I tend to make the dough logs thinner than the average recipe, so that the cookies come out smaller, which makes them easier to fit into a cappuccino or coffee or cup.
These biscotti will store in a cookie jar or container for a week or more, so you can make a big batch and crunch away for days to come. They make great gifts too!
6 tablespoons butter, room temperature
3/4 cup granulated sugar
2 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried sour cherries
1/2 cup pistachios
1 cup mini chocolate chips
(Makes about 36 cookies)
1. Preheat oven to 325 degrees. In a stand mixer, cream butter and sugar for 3 minutes. Scrape down sides of bowl and add eggs. Beat eggs into butter mixture on high speed for 2 minutes. Drizzle in vanilla extract and beat again for 1 minute.
2. Add flour, baking powder and salt and mix on low for 1 minute, or until just combined. Rough chop cherries and pistachios and measure out chocolate chips.
3. Add fruit, nuts and chocolate to biscotti dough and mix on low until just combined, 30 seconds. Remove bowl and scrape down sides. Form dough with lightly damp hands, onto a silpat or parchment lined baking sheet into two 12 x 3 inch logs.
4. Sprinkle logs with coarse or granulated sugar and bake in oven for 25-30 minutes, or until lightly golden brown. Remove biscotti from oven and let cool on sheet pan for 30 minutes. Reduce oven temperature to 250 degrees.
5. Cut biscotti into 1 1/2 inch slices and place them back on sheet pan to bake again. Bake biscotti for 40-50 minutes, or until dry and firm to touch. Let biscotti cool and place them in your cookie jar, or serve immediately with a cappuccino or cup of coffee. Enjoy!