Pistachio and Dried-Cherry Biscotti

Delicious! The dough was crumbly but held together under a little pressure! I flipped the biscotti halfway through the baking time and they came out perfectly. I substituted slivered, blanched almonds as unsalted pistachios were not available to me.

• porrusalda

• Spanish Basque Country

• 12/17/2019

Ps. It IS a stiff dough. Just keep working it, as another reviewer said, and itll come together. I was a bit concerned but decided to stick with it. Once on the floured surface and in two balls, the logs are very easy to roll out. I also made sure to keep the cherries more mixed in with the dough so they wouldnt stick out too much and dry out during baking. I wouldnt add more liquid unless you're in a very dry climate.

• kinipela417

• Los Angeles

• 9/29/2019

These were very very good. Everyone who's tried them has loved them. The texture is perfect - not too hard but with a strong crunch. The citrus really comes through! They are unlike any biscotti I've had before... there are a lot of different flavors going on but they work well together. I made exactly as the recipe stated (used steel cut, 5minute oats, since the recipe didnt specify). Much simpler to make than I anticipated. Recipe is a keeper and I'll be making these again soon!

• kinipela417

• Los Angeles

• 9/29/2019

I had great hopes for these biscotti. I had absolutely no problem making the cookies as stated (made no adjustments to the recipe and found the instructions just fine), but I thought the taste was nothing special. I have had MUCH better biscotti. Will not make again.

• jsbjk

• Winnetka, IL

• 7/16/2019

I've made these many times. I follow the recipe as written and have never had a problem. The dough seems too crumbly at first and too dry, but suddenly it all comes together. I lightly flour my hands to roll out the dough and don't find it too sticky. The only changes I make are doing a rough chop for the nuts and cherries, and instead of using two sheets for the second bake, I keep the cut pieces standing upright and fit them all onto one sheet pan. I saw that trick somewhere once, and always do biscotti this way now. Everyone loves these and I make them year after year.

• awshucks

• Savannah, GA

• 12/2/2017

I made these for Christmas this year. They are healthy and amazingly delicious! For a special treat, I dipped one end in chocolate!

• DODIEROY

• Dallas

• 1/30/2015

This has been my go-to recipe for Christmas biscotti for years now. My family and friends rave about them and look forward to receiving their tin-ful every year.

• Anonymous

• Philadelphia, PA

• 12/22/2014

餐厅和everyon我烤的脆饼e loves them. The recipe is altered: no almond extract, dried cranberries for cherries, the orange is juiced after zesting. All dry ingredients are combined then all wet ingredients (& oj) are whisked together. Wet ingredients are stirred (with spoon) into dry until mostly combined, there may be some dry spots. Cranberries and pistachios are worked in by hand. Do not over work the dough. Dough rests for 10 minutes covered then is scaled and divided for even baking. I make two long narrow logs for ladyfinger sized cookies. They bake for 15 - 20 minutes tops in a convection oven and cool for about 10 minutes before slicing, otherwise they harden too much and break during slicing. I get about 36 slices per log. Biscotti slices are baked for about 20 minutes, watch carefully that they do not become overly brown. Once chopped dried apricots were substituted for cranberries and the change was well received.

• nyrall

• Toronto, ON

• 9/4/2014

I tried this recipe and like the previous reviewer was not in the least bit impressed. The dough was way too dry and crumbly. It was was not even worth trying to rescue the dough.

• mdarmanin

• Toronto

• 12/19/2013

Not terribly impressed. I did sub almonds for the pistachios. Having said that, I am going to make them again and increase the almond extract to 1tsp. Liked the dried cherries. I use either Montmorency or Balaton dried sour cherries...more intense cherry taste. Lastly, going to dip them partially in dark chocolate. They are very elegant and gift appropriate for the holidays..

• kkopec

• Door County, Wisconsin

• 12/15/2013

I've made these a couple of times (with the prior recommendations to increase to 3 eggs and 5 Tbsp oil) to great reviews from my husband and office mates. The dough is a little sticky but wet your hands when you handle it and it will take shape very nicely. I usually leave my biscotti in oven overnight after turn off for required baking time so that they are the perfect dry texture, but that was a mistake this time because it caused the cherries to dry out and become very chewy.

• Anonymous

• Jacksonville, Florida

• 2/5/2013

I found this biscotti dry to work with. I did not use unbleached flour and felt that it would have been even drier. I added an egg and this worked. The biscotti was difficult to cut and I have a fine serrated knife. The dried cherries I used I felt were too big for the recipe making it difficult to slice. I did not get nearly the amount of biscotti indicated. All that said, the flavour was good.

• kivinen

• Northern Ontario

• 12/24/2011

Make a double batch, I made it a week ahead of Christmas and it was so delicious I kept sneaking a nibble or offering it to friends for Christmas. Had to make another batch (my batter was a bit dry so I added a little apple cider).

• AFRICANJADE

• 12/22/2011

I used 3 eggs instead of 2, as 2 eggs were not enough liquid. I kept all of the other ingredients the same. I now have to make the biscotti practically on a weekly basis as everyone in household is addicted! Best biscotti ever.

• Anonymous

• Chicago, IL

• 12/17/2011

these were absolutely phenomenal!!! yes I agree the dough was very sticky and difficult to work with but don't be dissuaded definitely worth the minor trouble. made exactly to recipe and they were a complete revelation, getting better and better each day,had to wrench the last few from my boyfriend's hand to save for guests. I plan to make these for Christmas gifts. Superlative cookies for coffee or tea and very pretty.

• vicki_s

• boston ma

• 11/29/2011