"If there is an edible treat that goes better with coffee, I haven’t found it. These nutty, subtly sweet Italian breakfast cookies become beautiful, tender sponges when plunged into my morning coffee. Start my Sunday morning with a thick newspaper, freshly ground coffee, and crunchy biscotti and I’m practically guaranteed to have a good day."

    - Kathleen Holian, Indigo Gourmet Expert

    Pistachio and Cherry Biscotti


    1/2 cup vegetable oil
    3 eggs
    1 cup sugar
    1/4 tsp salt
    1 tablespoon vanilla extract
    3 1/4 cups all-purpose flour
    1 tablespoon baking powder
    1 cup dried sour cherries
    1 cup pistachio nuts, shelled
    • Preheat the oven to 375°F and cover a large baking sheet with a silpat or sheet of parchment paper.
    • With a whisk, beat together the oil, eggs, sugar and vanilla extract in a medium bowl until blended. Combine the flour, salt, and baking powder, and stir into the egg mixture to form a heavy dough. Stir in cherries and pistachios.
    • Divide dough into 2 equal pieces. Form each piece into a log as long as your cookie sheet. Place both logs of dough onto the prepared cookie sheet and pat down to 1/2-inch thickness.
    • Bake for 28-30 minutes, until light golden brown. Remove logs from the baking sheet to cool on a wire rack. When they are cool enough to handle, slice each one on a diagonal into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 7-10 minutes on each side until lightly toasted on all sides. Serve. Yields: 3-3 1/2 dozen

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