Dried Sour Cherry And Pistacchio Biscotti Recipe

I absolutely adore this recipe because the vibrant mix of dried sour cherries and crunchy pistachios gives each bite a perfect balance of tang and nutty goodness, making it an irresistible treat. Plus, the hint of lemon zest adds a refreshing twist that makes me feel like I’m savoring a gourmet delight, right in my own kitchen.

Irresistible is the blend of tart cherries and crunchy pistachios in these Dried Sour Cherry and Pistachio Biscotti. The wholesome ingredients—like all-purpose flour and granulated sugar, brightened with lemon zest—make a delightful dough.

The addition of vanilla and almond extracts brings a wonderful aroma to the finished cookies, which are perfectly structured thanks to the eggs.

Ingredients

Provides structure and carbohydrates; a baking staple.

Sugar that has been granulated: It imparts sweetness and aids the browning of the biscotti.

Bind ingredients; add moisture and richness: Eggs.

Sour cherries that have been dried can provide a tantalizing tart flavor.

They are also abundant in antioxidants, which help to neutralize harmful free radicals in our bodies, and fiber, which helps control our appetites and makes our digestive systems function smoothly.

Pistachios: Give crunch, offer protein, and supply healthy fats.

Lemon zest: Provides fresh, citrusy brightness.

Ingredient Quantities

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup dried sour cherries
• 3/4 cup shelled unsalted pistachios
• 1 tablespoon lemon zest

Instructions

1. Prepare your oven by bringing it to 350°F (175°C) and setting up a baking sheet with parchment paper.

2. In a big bowl, mix together the flour, sugar, baking powder, and salt; then whisk till everything is well incorporated.

3. In a different bowl, whisk the eggs, then incorporate the vanilla extract and almond extract, blending until amalgamated.

4. Slowly incorporate the liquid ingredients with the dry ingredients, mixing until the dough starts to form.

5. Fold in the sour cherries, pistachios, and lemon zest gently and ambidextrously until they are evenly spread throughout the dough and you feel good about it.

6. Place the dough on a lightly floured surface and cut it in half. Form each half into a log that is approximately 12 inches long and 2 inches wide.

7. Set the logs on the prepared baking sheet and leave space between them. Slightly flatten the tops.

8. Place in the preheated oven and bake for 25-30 minutes, or until the logs have a lightly golden hue and are firm to the touch.

9. Take the logs out of the oven and allow them to cool for approximately 10 minutes. Lower the heat in the oven to 325°F (160°C).

10. With a serrated knife, cut the logs on the diagonal into 1/2-inch thick slices. Arrange the slices cut side down on the baking sheet. Bake in a 350-degree oven for an additional 10-15 minutes, flipping halfway through, until the slices are dry and crisp. Cool completely on a wire rack before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Measuring cups and spoons
8. Spatula
9. Serrated knife
10. Wire rack

FAQ

• Can I substitute the dried sour cherries with another type of fruit?You can use dried cranberries or dried apricots as a substitute, but dried sour cherries provide the best balance of tartness and sweetness.
• What can I use if I don’t have almond extract?If necessary, you can substitute additional vanilla extract for the almond extract, but it is the almond extract that gives this dish its wonderful, slightly nutty flavor.
• How should I store these biscotti?You can keep the biscotti at room temperature in an airtight container for as long as two weeks. If you want to save them for a longer period, your best bet is to stow them in the freezer, where they’ll be good for three months.
• Can I make these biscotti gluten-free?Certainly, a gluten-free flour blend can take the place of all-purpose flour, though the texture might differ a bit.
• Can I use salted pistachios instead?If possible, stick to using unsalted pistachios when making your biscotti. This will allow you to have a little more control over the saltiness of the end result; however, if you only have salted pistachios, just use them and omit the additional salt in the recipe.
• How do I get the best texture for biscotti?

Substitutions and Variations

All-purpose flour: As a gluten-free option, you can substitute with 1:1 gluten-free baking flour.
Coconut sugar: Use it to replace white sugar in the same amount. “Coconut sugar is somewhat lower in calories than white table sugar, and has a glycemic index that is significantly lower,” Tillman notes. “It is also more nutritious, containing potassium, magnesium, zinc, iron, and vitamin B6, as well as inositol, which is a sugar alcohol with a wide range of biological effects.”
Dried sour cherries: Substitute with dried cranberries for a similar level of tartness.
Pistachios: For a variety of nutty flavor, use almonds or walnuts.
Almond extract: If you don’t want almond flavor, you can replace it with more vanilla extract.

Pro Tips

1. Toast the Pistachios Before adding the pistachios to the dough, consider lightly toasting them in a skillet or oven. This will enhance their flavor and add a richer, nuttier taste to the biscotti.

2. Hydrate the Cherries Soak the dried sour cherries in a small amount of warm water, juice, or even a splash of liqueur for about 10 minutes before adding them to the dough. This will make them plumper and juicier, ensuring they stay moist during baking.

3. Chill the Dough After forming the dough into logs, try chilling it in the refrigerator for about 20-30 minutes. This will make slicing easier and help the logs hold their shape better while baking.

4. Experiment with Extracts Depending on your personal taste, you can adjust the ratio of vanilla to almond extract or even try adding a touch of another flavor like orange extract to create a different flavor profile.

5. Use a Fine Zest Ensure your lemon zest is very fine by using a microplane grater. This ensures the zest is evenly distributed throughout the dough and releases maximum flavor without creating unexpected bursts of citrus.