Pistachio Biscotti with Kirsch-Soaked Dried Cherries
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Bake Dozens to Give to Family and Friends.
This biscotti recipe has been in my repertoire for years… so many years, in fact, that I can’t even remember when I came up with it. And, though I have countless versions of this recipe, this one is my husband’s favorite. So I end up making it more often than any of the others.
When it comes to the holidays, I often venture in baking dozens of these to give to family and friends – a labor of love for sure, but I think that efforts from our kitchens always make the best gifts.
Snappy But Not Rock-Hard - You Won't Break Your Teeth on These Biscotti!
The one thing I must mention, though, is that you’re not likely to break your teeth on one of these biscotti. They’re snappy for sure, but not rock-hard! I like my biscotti to be dry but delicate, and so the recipe has evolved to give me these exact results. A very dear friend, who now lives near Venice, calls them “biscotti for the elderly!” It’s a name that has stuck in my mind, and which he didn’t mean as an insult… quite the contrary. It just means that nibbling on them is that much more pleasurable.
So enjoy these super-tasty morsels. May they find their way into your holiday gift baskets.
Almond Cherry Biscotti
These Almond Cherry Biscotti are quick and easy to make. They are perfect for dunking in coffee and tea, or milk, for a wonderful snack. Full of delicious almond flavour with the sweetness of cherries.
Chapters/Time Codes:
0:00 Almond Cherry Biscotti
1:04 Preheat the oven
1:17 Ingredients
2:34 Make the biscotti dough, and shape it
9:11 First bake
9:50 Slice and bake again
11:29 Result and taste test
Recipe:
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Cherry-Pistachio Biscotti I Flour Power | Jessica Mcgovern | Gusto TV
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Cherry Pistachio Biscotti
Making biscotti is a holiday tradition in my family that I love. They really are the perfect give away treat because their dryness extends their shelf life beyond a normal cookie. This recipe is very flexible. You would swap the cherries and pistachios out for any dried fruit or nut. I tried soaking my cherries in a couple tablespoons of bourbon when I was recipe testing and that was delicious too, but I ended up leaving it out to keep it less fussy. You could also change up the flavor by using extracts other than vanilla. Recipe is written for a mixer, but you can do it by hand too.
Recipe
Makes 20-24 (depending on if you use the ends or snack on them like me)
•6T Unsalted Butter, softened
•2/3C Granulated Sugar
•2 Eggs
•3tsp Vanilla Extract
•2C AP Flour
•1 1/2tsp Baking Powder
•1/2tsp Salt
•1/2C Dried Cherries
•1C + 1/2C (divided) shelled Pistachios
•10oz White Chocolate Chips
Preheat oven to 350. In a mixer, cream together butter and sugar until smooth on high speed. Add in eggs and beat until the mixture is light and fluffy then mix in vanilla. In a separate bowl whisk together flour, baking powder, and salt. On low speed, slowly add dry ingredients to mixer until just incorporated. Stir in cherries and 1 cup of nuts.
Line a baking sheet with parchment or a silpat. Divide dough in two and gently pat each piece into a roughly 3x8 inch rectangle on the baking sheet. They should be between 3/4 of and inch and an inch thick. The size of the rectangle matters less than the thickness. Bake for 25-30 minutes until the edges just begin to turn lightly brown. Cool for 10 minutes. Reduce oven to 325F.
SLOWLY and CAREFULLY slice into 3 inch biscotti that are 1/2 inch thick, using a serrated knife. Lay biscotti flat on the baking sheet. It’s okay if they crumble a little as you slices them. They should be soft enough that you can gently push them back together. Bake them for 25-30 minutes. They should be hard, but not rock hard, and not take on much additional color. If they are browning, they’ve been in too long. Let cool completely.
With a knife or in a food processor, chop remaining half cup pistachios into sprinkle sized pieces. If you have a fine mesh sieve, use it to shake out any powder from the crushed pistachios, so all you are left with is sprinkle-able pieces. Make a double boiler for white chocolate by bringing a pot of water to a simmer over medium heat and place a heatproof bowl on top. Add chocolate to the bowl and stir gently until it has melted. Be careful of the steam coming up the outside of the bowl. Liquid causes white chocolate to seize up, so turn the heat down if the steam becomes too intense. Dip the top of each biscotti in the chocolate and sprinkle with pistachios. Allow chocolate to harden completely. Put them in the fridge to cut down on wait time.
Recipe adapted from King Arthur Baking
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Cherry and chocolate Biscotti recipe
ALL INGREDIENTS AND QUANTITIES BELOW.
A simple and delicious recipe for cherry and dark chocolate biscotti, the super crunchy, twice baked Italian biscuit. ( with an Italian lesson thrown in)
Pre heat oven to 160 fan.
100g Golden caster sugar,
125g Plain flour,
1/4 Tsp Baking powder,
75g Chopped dried cherries,
75g Dark chocolate chips,
1 large egg.
100g Melted dark chocolate.
Bake for 30 mins, cool for 10 mins, slice, 20 min oven to finish.
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How to Make Cherry Pistachio Biscotti | Biscotti Recipe
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Promo code YOUTUBE25 expires 5/1/2020
Promo code YOUTUBE25 expires 5/1/2020