Chocolate Cherry Pistachio Biscotti
Recipe by Nicole Thom-Arens
Makes 24 biscotti
These twice-baked cookies are just the right blend of richness and sweetness. The Dutch cocoa powder gives them their deep color while bits of dried cherries and pistachios offer contrasting textures to the crispy cookie. Biscotti are made for dunking, which makes them perfect for the holidays and enjoying alongside a hot drink of choice for an afternoon tea or cozy night by the fire. These freeze really well and can be enjoyed straight out of the freezer—no need to wait for them to thaw.
Ingredients:1/2 cup unsalted butter, room temperature1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup granulated sugar2 teaspoons vanilla bean paste2 large eggs1 teaspoon baking soda1/4 cup Dutch cocoa powder1 1/2 cups all-purpose flour1/2 cup whole wheat flour1/2 cup dried cherries1/2 cup shelled pistachios (lightly salted)
Topping1 large egg1 tablespoon waterSwedish pearl sugar
Instructions:1. Preheat oven to 350 degrees.2. Line a baking sheet with parchment paper. Set aside.3. Chop the cherries and pistachios into small pieces. Set aside. Make the egg wash by whisking together 1 egg and 1 tablespoon water. Set aside.4. In the bowl of a mixer fitted with a paddle attachment, add the butter, sugar, and salt. Mix until the sugar is well combined and the butter is light and fluffy. Scrape down the sides a few times to ensure all the butter and sugar are mixed well. 5. Mix in the vanilla bean paste.6. Once the vanilla is combined with the butter and sugar, add the eggs one at a time, mixing well between each egg. Mix on medium until the eggs and butter combine. (The mixture may look curdled at this point. Keep mixing and the eggs with emulsify.)7. Scrape down the sides of the bowl and mix in the baking soda. 8. Add the flours and cocoa powder. Mix on low until just combined then add the cherries and pistachios and mix until all the ingredients are combined. 9. Divide the dough in half. Shape each half into a 2- to 3-inch-wide log on the baking sheet. (Both logs can fit on the same sheet.)10. Brush each log with egg wash and sprinkle with pearl sugar. Bake the logs for 30 to 35 minutes at 350 degrees until firm. Allow to cool on the pan for 5 minutes.11. Transfer the logs to a cutting board. Cut 3/4-inch diagonal slices from each log—they may crumble a bit. Place cut-side down on the baking sheet. Bake for 5 minutes. Flip each biscotti and bake for an additional 5 to 7 minutes until dried and crisp.
Ingredients:1/2 cup unsalted butter, room temperature1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)3/4 cup granulated sugar2 teaspoons vanilla bean paste2 large eggs1 teaspoon baking soda1/4 cup Dutch cocoa powder1 1/2 cups all-purpose flour1/2 cup whole wheat flour1/2 cup dried cherries1/2 cup shelled pistachios (lightly salted)
Topping1 large egg1 tablespoon waterSwedish pearl sugar
Instructions:1. Preheat oven to 350 degrees.2. Line a baking sheet with parchment paper. Set aside.3. Chop the cherries and pistachios into small pieces. Set aside. Make the egg wash by whisking together 1 egg and 1 tablespoon water. Set aside.4. In the bowl of a mixer fitted with a paddle attachment, add the butter, sugar, and salt. Mix until the sugar is well combined and the butter is light and fluffy. Scrape down the sides a few times to ensure all the butter and sugar are mixed well. 5. Mix in the vanilla bean paste.6. Once the vanilla is combined with the butter and sugar, add the eggs one at a time, mixing well between each egg. Mix on medium until the eggs and butter combine. (The mixture may look curdled at this point. Keep mixing and the eggs with emulsify.)7. Scrape down the sides of the bowl and mix in the baking soda. 8. Add the flours and cocoa powder. Mix on low until just combined then add the cherries and pistachios and mix until all the ingredients are combined. 9. Divide the dough in half. Shape each half into a 2- to 3-inch-wide log on the baking sheet. (Both logs can fit on the same sheet.)10. Brush each log with egg wash and sprinkle with pearl sugar. Bake the logs for 30 to 35 minutes at 350 degrees until firm. Allow to cool on the pan for 5 minutes.11. Transfer the logs to a cutting board. Cut 3/4-inch diagonal slices from each log—they may crumble a bit. Place cut-side down on the baking sheet. Bake for 5 minutes. Flip each biscotti and bake for an additional 5 to 7 minutes until dried and crisp.