Twice-Baked Cherry Pistachio Biscotti with Orange Zest
Jump to Recipe
Cherry pistachio biscotti are twice-baked Italian-style cookies: you bake a dough log, slice it on the diagonal, then bake the slices again until they’re dry and snap cleanly.
This version uses 90 g of tart dried cherries, 100 g of whole pistachios, orange zest and a little almond extract. There’s 40 g of butter in the dough, which keeps the crumb crisp without making it rock hard.
It comes together in about 20 minutes of hands-on work and makes about 28 biscotti. Keep it vegetarian, and the whole batch holds for 2 to 3 weeks, so a weekend bake covers weekday coffee.
One judgment call matters: let the baked log cool for 15 minutes before you slice it. Cut it hot and it crumbles into wedges, and the pistachios tear out of the slices.
Why You’ll Love This Recipe
- Hands-on time is about 20 minutes, then the oven does the work
- One bowl and a spatula, no mixer needed
- Stays crisp for 2 to 3 weeks, so it’s easy to batch ahead
- Tart cherries cut the richness of the pistachios and butter
Ingredient Notes
- pistachios: Use raw or roasted unsalted shelled nuts. Skip pre-toasting since they toast during the two bakes. Roughly chopped almonds work at the same 100 g, and toasted hazelnuts do too.
- dried tart cherries: Chop them in halves or thirds so they distribute evenly. Dried cranberries are the closest swap at 90 g, and chopped dried apricots work if you want a sweeter slice. Skip fresh or frozen cherries, which make the dough wet.
- unsalted butter: Melted and cooled slightly so it doesn’t scramble the eggs. For a dairy-free version, use 3 tbsp / 45 ml mild olive oil or canola oil.
- orange zest: One large orange gives about 1 tbsp of zest. Lemon zest makes a brighter, sharper biscotti and pairs well with the cherries.
- almond extract: A half teaspoon is enough to round out the pistachios. If you don’t have it, use an extra 1/2 tsp vanilla extract instead.
- all-purpose flour: Weigh it if you can, since too much flour makes dense, dry slices. You can replace up to 70 g with whole wheat flour for a nuttier bite, though the dough turns slightly drier.
Twice-Baked Cherry Pistachio Biscotti with Orange Zest
Ingredients
Method
- Heat the oven to 180 C / 350 F with a rack in the center. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment.
- In a 3-quart / 2.8 L mixing bowl, whisk the eggs and sugar for 1 to 2 minutes until pale and slightly thick. Whisk in the melted butter, vanilla, almond extract and orange zest.
- Add the flour, baking powder and salt to the same bowl and stir with a spatula until only a few dry streaks remain. Fold in the pistachios and chopped cherries until evenly speckled. The dough will be stiff and sticky.
- Wet your hands with cold water and divide the dough in half. Shape each half into a log about 28 cm / 11 inches long, 6 cm / 2.5 inches wide and 2 cm / 3/4 inch tall. Set them on the pan about 8 cm / 3 inches apart, since they spread.
- Bake for 28 minutes, rotating the pan halfway through, until the logs are golden, firm to the touch and lightly cracked on top. Cool on the pan for 15 minutes. Slicing before this point makes the log crumble into wedges. Lower the oven to 160 C / 325 F.
- Move one log at a time to a cutting board. With a serrated knife, saw gently on a 45-degree diagonal to cut slices about 2 cm / 3/4 inch thick. Lay the slices cut side down on the pan, close together but not touching.
- Bake for 10 minutes, flip each slice, and bake 10 minutes more until both cut faces look dry and the edges are lightly golden. The centers will still feel slightly springy.
- Transfer the biscotti to a wire rack and cool for 10 minutes until fully crisp. Store once completely cool.
Notes
- Weigh the flour: 280 g is about 2 1/4 cups spooned and leveled.
- Cool the baked log for 15 minutes before slicing so the crumb sets.
- Flip the slices once at the 10-minute mark for even drying.
- Cool biscotti fully on a rack before storing, or steam will soften them.
Tips for Success
- Whisk the eggs and sugar for a full 1 to 2 minutes until pale and thick, since that air gives the logs a lighter bite.
- Wet your hands with cold water to shape the sticky dough instead of adding extra flour, which dries out the finished biscotti.
- Use a serrated bread knife and saw gently with the weight of the blade rather than pressing straight down on the log.
- Chop the dried cherries into halves or thirds so each slice has fruit and the pieces don’t pull out when cutting.
- Check the slices at the 10-minute flip and pull them once the edges are lightly golden, because they keep drying as they cool.
Variations
- Dip one end of each cooled biscotto in 100 g melted dark chocolate and chill on parchment for 20 minutes until set.
- Swap the cherries for dried cranberries and the orange zest for lemon zest to get a brighter, tarter slice.
- Add 1 tsp ground cardamom to the flour for a warmer, spiced version that works well with black tea.
Storage and Reheating
Cherry pistachio biscotti keep for 2 to 3 weeks in an airtight tin at room temperature, as long as they’re completely cool before you pack them. Layer them with a sheet of parchment so the cherry edges don’t stick together.
For longer storage, freeze fully cooled biscotti in a zip bag for up to 3 months. Thaw them uncovered on the counter for 30 minutes.
If humidity softens them, re-crisp the slices on a sheet pan in a 150 C / 300 F oven for 8 to 10 minutes, then cool on a wire rack for 10 minutes before storing again.
Serving Suggestions
Cherry pistachio biscotti are built for dunking. Serve them with espresso, black tea or a small glass of vin santo, and let each slice soak for a couple of seconds so the edge softens while the center stays crunchy.
They also work as a topping. Break a biscotto over plain yogurt or whole-milk ricotta and add a spoon of honey, and it eats like a full breakfast.
For gifting, stack 6 to 8 slices in a cellophane bag or a lidded tin. They travel well and hold their crunch for the full 2 to 3 weeks.
FAQ
Why does my cherry pistachio biscotti crumble when I slice it?
The log was probably still too hot or too soft, so the crumb hadn’t set. Let it cool on the pan for 15 minutes, then use a serrated knife and saw gently on a diagonal rather than pressing down. If it still breaks apart, the log was underbaked, so return it to the oven for 5 minutes.
Can I use fresh or frozen cherries instead of dried cherries in biscotti?
No, fresh or frozen cherries release too much juice and turn the dough wet, which leaves soft pockets in the finished slices. Dried tart cherries are the right fit here. Dried cranberries or chopped dried apricots work as swaps at the same 90 g weight, though apricots taste sweeter.
How do I know when the second bake of biscotti is done?
The slices are done when both cut faces look dry and the edges are lightly golden, after about 10 minutes per side at 160 C / 325 F. They’ll still feel slightly springy when hot. They crisp fully over 10 minutes on a wire rack, so don’t keep baking until they feel hard.
How long do cherry pistachio biscotti stay crisp, and can I freeze them?
They stay crisp for 2 to 3 weeks in an airtight tin at room temperature. Freeze fully cooled biscotti in a zip bag for up to 3 months and thaw them uncovered for 30 minutes. If humidity softens them, re-crisp at 150 C / 300 F for 8 to 10 minutes.
What do you drink with cherry pistachio biscotti?
Espresso, black tea and vin santo are the usual pairings, because the dry slice is meant to be dunked. For something less traditional, crumble a biscotto over plain yogurt or ricotta with a spoon of honey. The tart cherries also cut through the milk in a latte.
How do I make cherry pistachio biscotti dairy free?
Replace the 40 g of melted butter with 3 tbsp / 45 ml of mild olive oil or canola oil. Whisk it in at the same point in the method. The slices bake up slightly crisper and a touch less rich, and the rest of the recipe stays the same.
More from the kitchen
About The Author
John
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.