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Stack of sliced cherry pistachio biscotti on a marble board with scattered pistachios and dried cherries

Twice-Baked Cherry Pistachio Biscotti with Orange Zest

Twice-baked cherry pistachio biscotti: 20 minutes hands-on, about 28 biscotti, and they stay crisp for 2 to 3 weeks in a tin.
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 33 minutes
Servings: 14 servings
Course: Dessert
Cuisine: Italian
Calories: 154
Ingredients Method Notes

Ingredients
  

  • 280 g all-purpose flour (about 2 1/4 cups)
  • 150 g granulated sugar (3/4 cup)
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 2 large eggs room temperature
  • 40 g unsalted butter (3 tbsp); melted and slightly cooled
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 tbsp orange zest (1 large orange); finely grated
  • 100 g shelled unsalted pistachios (about 3/4 cup); whole
  • 90 g dried tart cherries (about 1/2 cup); roughly chopped

Method
 

Make the dough
  1. 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.
  2. 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.
  3. 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.
First bake
  1. 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.
  2. 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.
Slice and second bake
  1. 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.
  2. 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.
  3. 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.