Biscotti are a twice baked Italian cookie that I am quite fond of. In fact, I have a few recipes and a video on how to make biscotti on my blog. I love the crisp dunkable texture that a biscotti embodies. Biscotti can be made with or without butter and I am on the fence as to which version I love most, because to me, it’s pretty hard to create a bad biscotti.
This recipe for Holiday Biscotti, is a nice combination of sour cherries, pistachios and mini chocolate chips. I like the fun crisp nutty texture engulfed by fruit and chocolate. I tend to make my logs thinner than the average recipe, so that the cookies come out smaller, which makes them easier to dunk into cappuccino or coffee.
Biscotti will store in a cookie jar or container for a week or more, so you can make a big batch and not worry about spoilage. Also, Holiday Biscotti 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 the oven to 325 degrees. In a stand mixer, cream the butter and sugar for 3 minutes. Scrape down the sides and add the eggs.
2. Beat the eggs into the butter sugar mixture on high speed for 2 minutes. Drizzle in the vanilla extract and beat again for 1 minute.
3. Then, add the flour, baking powder and salt and mix on low for 1 minute or until just combined.
4. Rough chop the cherries and pistachios. Then, measure out the chocolate chips.
5. Add the fruit, nuts and chocolate to the biscotti dough and mix on low until just combined, 30 seconds. Remove the bowl and scrape down the sides.
6. Form the dough with lightly damp hands, onto a silpat or parchment lined baking sheet into two 12 x 3 inch logs.
7. Sprinkle the logs with coarse sugar and bake in the oven for 25-30 minutes, or until lightly golden brown.
8. Remove the biscotti from the oven and let cool on the sheet pan for 30 minutes. Reduce the oven temperature to 250 degrees.
9. Cut the biscotti into 1 1/2 inch slices and place them back on the sheet pan to bake again.
10. Bake the biscotti for 50 minutes, or until dry and firm to the touch.
11. Let the biscotti cool and place them in your cookie jar or serve with a fresh cappuccino or cup of coffee. Enjoy!