Biscotti is a traditional Italian cookie that originated in the Tuscany region. Its name comes from the Latin "biscoctus," which means "twice-baked," as these cookies are baked twice to achieve their characteristic crunchy texture. In Italy, they are often accompanied by sweet wine or coffee. In Latin America, although there is no single name for this preparation, in several countries they are known as "hard cookies" or simply as biscotti, with recipes being adapted using local ingredients that vary by region. For example, in Mexico, versions with nuts and dried fruits are commonly found, while in Argentina, various nuts and aromatic extracts are incorporated. Biscotti has become popular worldwide for its versatility and long shelf life, making it ideal to accompany hot beverages.
Cherry and pistachio biscotti
How to Make Cherry and Pistachio Biscotti
Preheat the oven to 350 degrees and lightly grease a large cookie sheet.
In a food processor, mix the flour, sugar, lime zest, and baking powder until fully combined.
Add the butter and the dried sour cherries.
Pulse the processor until the cherries are coarsely chopped.
Remove and reserve one tablespoon of beaten egg.
Incorporate the remaining eggs and the pistachios, pulsing until the dough is evenly moistened.
Turn the dough out onto a well-floured surface and divide it into four equal parts.
With your hands, shape each portion into a log approximately 9 inches long.
Place the logs crosswise on the prepared baking sheet, spaced about 3 inches apart.
Lightly press the logs to flatten them to about 2 inches wide.
Brush the surface with the reserved egg to give them a shine.
Bake for 25 minutes or until golden.
Let the logs cool on the baking sheet on a wire rack for 10 minutes.
Use a spatula to loosen the logs and transfer them to a cutting board; allow them to cool for another 10 minutes or a bit longer.
With a large, heavy knife, cut each log diagonally into slices about ½ inch thick.
Place the slices standing up on a clean cookie sheet.
Bake again for 14 to 16 minutes, or until the cookies are crispy.
Remove from the oven and let cool on a wire rack before serving.
Ingredients (8)
- Flour
- Sugar
- Lime Zest
- Baking Powder
- Butter
- Dried Tart Cherries
- Eggs
- Pistachio Nuts
Instructions (33 steps)
- 1 Preheat oven to 350 degrees F
- 2 Lightly grease a large cookie sheet
- 3 In a food processor
- 4 process the flour
- 5 sugar
- 6 lime zest
- 7 and baking powder until blended
- 8 Add the butter and cherries
- 9 Pulse until the cherries are coarsely chopped
- 10 Remove and reserve 1 tablespoon of beaten egg
- 11 Add the remaining eggs and pistachios and pulse until the dough is evenly moistened
- 12 Turn the dough out onto a well-floured surface
- 13 Divide the dough into quarters
- 14 With your hands
- 15 roll each portion into a 9" log
- 16 Place the logs crosswise
- 17 3" apart on the prepared baking sheet
- 18 Press the logs to flatten them to 2" wide
- 19 Brush with the reserved egg
- 20 Bake for 25 minutes
- 21 Or until golden brown
- 22 Let cool on the baking sheet on a wire rack for 10 minutes
- 23 Loosen with a spatula and transfer to a cutting board
- 24 Let cool for 10 minutes
- 25 Longer
- 26 With a large
- 27 heavy knife
- 28 cut each log diagonally into 1/2" thick slices
- 29 Place the slices standing up on a clean cookie sheet
- 30 Bake for 14-16 minutes
- 31 Longer until crisp
- 32 Remove and let cool on a wire rack
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