I didn’t grow up familiar with biscotti. I’ve only ever made it once and each time I make it, it seems daunting. But even though there are a few steps, it really is easy. I took some of this Chocolate-Pistachio-Cherry Biscotti to the Philadelphia Eagles tailgate I went to on Sunday and saw someone eat one, then walk over and grab another one. I hadn’t even tasted one yet so I tapped him on the arm and asked him how they were. “The best biscotti I’ve ever had,” he said. His wife agreed and said she’d never seen him eat TWO biscotti. I was thrilled!
With a chocolate dough base, these biscotti have dried cherries (my fave!) and pistachios mixed into the dough giving little flecks of red and green that seem so appropriate for the holidays. Dried fruit and nuts are such an amazing combination and putting them in a cookie is a great way to enjoy them without having to cut into a fruitcake. With one end dipped in a little semi-sweet chocolate and drizzled with white chocolate, these will sure to satisfy your chocolate sweet tooth.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla.
Combine flour, cocoa, baking soda, and salt in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended.
Stir in pistachios and cherries.
Place half of dough on each prepared baking sheet. Shape each half into a slightly rounded log about 10 x 3 inches using floured hands. (Dough will be very sticky.)
Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on baking sheet on a wire rack.
Transfer logs to a cutting board, and cut into 1/2- to 3/4-inch-wide slices with a serrated knife. Place slices, cut sides down, on a baking sheet. Bake 4 minutes on each side or until crisp. Transfer to wire racks to cool completely.
Dip ends of biscotti in dark chocolate, and drizzle with white chocolate, if desired.
Place on wax paper to set.
Overall Rating: Love It
Source: Coastal Living magazine