Better Biscotti




Yield: 3 dozen cookies


2 cups flour

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 cup dried cherries

2 Tablespoons orange juice

4 Tablespoons butter, softened

2 large eggs, room temperature

1/2 teaspoon vanilla extract

3/4 cup shelled pistachios, toasted and chopped



1. Preheat oven to 350. Adjust rack to middle position and line baking sheet with parchment paper.

2.  Whisk flour 1/2 cup sugar, baking powder and salt together in a medium bowl.

3. In a small bowl, microwave cherries and orange juice until bubbling (approx 45 seconds). Let cool to room temperature, 30 minutes.

4. Beat remaining 1/2 cup sugar and butter with an electric mixer until fluffy   ( approx 2 minutes )

5. Slowly add eggs and vanilla, and mix until incorporated.

6.  Reduce speed to low and add flour mixture, cherry mixture and pistachios, mixing until just incorporated.


FORMING DOUGH & BAKING                                                                 

Cooling on Tray

Cooling on Tray


1. Transfer dough to  prepared pan with floured hands.

2. Form  two 13×2 inch loaves spaced 3 inches apart.

3.  Sprinkle loaves with granulated sugar.

4. Bake until lightly golden brown and just beginning to crack on top – 30 -35 minutes. Remove from oven

5. Let loaves cool on sheet for 10 minutes. Lower temperature of oven to 325.



1. Using a serrated knife, cut loaves diagonally into 1/2 inch slices.

2. Place a cooling rack on cookie tray and sliced biscotti on rack.

3.  Bake 15 minutes, flipping each side halfway through baking.

4.  Cool cookies completely.



Use your imagination with the fruits and nuts.  Just make sure that you use the same amounts used in the recipe.  More is not always good; they may be too hard to cut .  My favorite combination is chopped apricots and dried plums ( prunes ) total 1 cup, and walnuts.  I also add the zest of a small orange for added flavor and I am very  generous with vanilla in all my baking recipes.





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