Traditions make the holidays go-round, don’t you think? Sisters, sisters, there were never SUCH devoted sisters…have I got you singing yet? In case you have no idea what I’m talking about, you must watch this holiday classic, White Christmas, tonight. Sisters, Sisters is a song my sisters and I screech out every Christmas Eve. Every. Christmas. Eve. And trust me, we ain’t no Haines Sisters! And this has nothing to do with this Dried Cherry, Pistachio and Lemon Biscotti recipe, but I digress, please read on.
These Dried Cherry, Pistachio and Lemon Biscotti are adapted from a traditional Italian recipe from my sister-in-law, Nonni and her sister. Kidding, their names are Joanie and Kate (Irish as they day is long, they are), and they started this lovely tradition a few years back, and I, the kitchen rebel that I am, took their recipe and changed it. NOT to make it better, but to try something different, it’s what I do if you haven’t noticed (hint, hint, I’d like more this year please.)
Traditions
Here’s the story of our biscotti tradition. I have an adorable sister-in-law, Joan, see above, (I was the flower girl at their wedding, she’s more like a real sister, that’s for sure) she has an adorable sister Kate. Every year, for many years, they give their ‘sisters’ (me and my sisters) these absolutely delicious Pistachio, Raspberry and White Chocolate Biscotti. This year, I decided to change up their recipe (from Bon Appetit, December 2005). Remind me to tell you about our other tradition, Stromboli (goodness me, it’s good stuff!)
Biscotti, certainly not Irish! It’s Italian for twice-baked. ‘Bis’ meaning twice, and ‘Cotti’ meaning baked. No need to trust my translation, I’m sure some Italian gran is turning over in her grave about now! But I bet that ol’ gran enjoyed her biscotti dunked in coffee or espresso (not expresso, please). I’m sure the addtion of the chocolate is not quite authentic to Italy, but we aren’t going to complain about a little chocolate now, are we?
These biscotti are really easy to make! You prepare the dough, form two logs on a cookie sheet, bake, then slice them up and pop them back in the oven. Basically you want to dry them out a bit, so they are nice and crunchy (too crunchy for the hubs, I’ve now learned, it’s all about the dunk!). Drizzle with a some white chocolate if you please, and wow they are delish.
Why are these biscotti so good?
- not super sweet
- less fussy then roll-out cookies
- they still have some fun holiday color with the cherries and pistachios
- no butter, just a little oil (see how I’m watching out for you!)
These biscotti also store really well (you dried them out, remember!). So they are easy to ship and these biscotti freeze beautifully.
This is a ‘log’ after it’s first bake, I guess you’d call it a ‘cotti’
What’s the Local story?
- Larry Schultz’s Eggs, readily available at WholeFoods and other local shops. Terrific organic eggs, chicken, and chicken sausages. A bigger operation, but run with alot of heart and soul, right in Owatonna.
- I love Nordic Ware products, they are great quality and are manufactured right here in Minnesota. Nordic Ware also does their best to source Minnesota and Wisconsin suppliers for their products. Good stuff!
Thanks so much for stopping by. I hope you enjoyed this recipe. I’d love to know what you thought of it! I also would love any suggestions for recipes, alway trying to please over here.
Merry, Merry. Happy, Happy!
Print
Dried Cherry, Pistachio and Lemon Biscotti
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Not just for the holidays. These little treasures are perfect any time of year. Especially with a nice cup of tea!
Ingredients
- 1 cup brown sugar
- 3 large eggs
- 2 tablespoons vegetable oil (olive oil is just fine too)
- 1 tablespoon lemon extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/2 teaspoon kosher salt (affiliate link)*
- 1 cup dry roasted pistachio nuts, shelled
- 1 cup dried cherries
- 1/2 cup white chocolate (try to use a really good quality white chocolate, not almond bark if possible)
Instructions
Preheat oven to 350°F. Line large baking sheet with parchment paper (affiliate link).
Using a stand mixer, beat sugar, eggs, oil, and lemon extract until they are well acquainted. Whisk flour, baking powder, lemon zest, and salt in medium bowl to blend. Add flour combo into the sugar, egg, oil mixture, and beat until nice and smooth, as with all dough (less bread dough) don’t over mix.
Stir in pistachios and dried cherries. Divide into two 12-inch-long ‘logs’ on the prepared rimmed baking sheet (affiliate link), spacing strips 3 inches apart. Using damp fingertips or rubber spatula, shape each log about 3 inches wide, pressing to make an even shaped log.
Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on the pan for about 30 minutes. Reduce oven temperature to 325°F. FYI, now you have cotti.
Transfer logs to cutting board. Reuse the same baking sheet with parchment paper (affiliate link). Cut each log crosswise into 1/2-inch-thick slices. Stand biscotti upright, like little soldiers, spacing about 1/4 inch apart on the baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on the baking sheet.
Line another large baking sheet with parchment paper (affiliate link). Place chopped white chocolate in a medium glass bowl. Microwave on high in 30-second intervals stirring after each, about 1 minute total (do not overheat or chocolate will burn or seize). Stir until smooth.
Turn the biscotti soldiers on their side and drizzle with that heavenly white chocolate. Chill until chocolate is set, about 30 minutes, or if you live in the Midwest, just leave it on the counter, they’ll set soon enough, am I right?! Enjoy.
Notes
*I use Diamond Kosher Salt (affiliate link) in most of my recipes unless otherwise noted.
If after 20 minutes (of second baking), the biscotti aren’t golden, turn the oven off and let them sit in the oven for another 10-15 minutes. The key here is to dry them out a bit so they are nice and crunchy.
Make ahead: Can be made ahead. Arrange in a single layer in an airtight container and keep at room temp for at least a few days, or freeze up to 3 weeks.
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