Pistachio and Cherry Biscotti

Fruit and nut studded biscotti are wonderfully Italian. And this combination, of green pistachios and red cherries are symbolic of the Italian flag. But the real amoré is their flavor. These are my go-to choice to keep in a jar, handy by my espresso machine. They are just perfect when you need a little somethin’-somethin’ to satisfy a sweet craving and a bit of a pick-me-up snack.

I make these biscotti with a butter and egg based dough. I love the combination of almond and vanilla essence, and the way these extracts contribute so pleasantly to the dried sweet cherries. The salted pistachios add to these flavors with their satisfying crunch.

Ingredients

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

2 large eggs, room temperature

1-1/2 teaspoons baking powder

1/2 teaspoon salt

2 - 1/4 cups flour

1/3 cup chopped dried cherries

1/3 cup chopped pistachios

Preheat the oven to 325 degrees F.

Cream the butter, sugar, eggs, almond and vanilla extracts until fluffy. Beat in the eggs, scraping down the bowl. Add the baking powder, salt and flour, and mix until thoroughly combined. Divide the dough into thirds. Press the cherries and pistachios into the dough, and combine the three portions together. Form them into 2 logs, approximately 12-inch by 4-inch by 1/2-inch high. Brush the tops of the logs with cream or milk. Sprinkle additional granulated sugar over the tops. Bake for 25 minutes. Remove from oven, and allow to rest for 10 minutes. Slice the logs crosswise. Return the slices to the baking sheet and bake for an additional 10 minutes. Remove from oven, and cool completely before storing in an airtight container.