Pistachios and cherries come together in this tasty biscotti recipe.
For the initial mixture, preheat oven to a little less than 180°C. Toast pistachios for a few minutes in the preheating oven.
Mix sugar, butter and vanilla until creamed. Stir through pistachios, cherries and eggs. Sift flour, cocoa and baking powder over the mixture. Add the salt.
Shaping the dough, divide the dough in half, and shape into two loaves on a baking sheet. There will be a lot of dough, but try to shape it into 5cm x 30cm loaves. Smooth over with wet hands.
First bake, bake for about 27 minutes.
Remove from oven and allow to cool for 15 minutes.
Cut loaves into 1cm slices (cut more than you need because the pistachio nuts make the cutting messy).
Second bake, place each piece cut side down, and bake again for 20 minutes.
To assemble, place the biscotti onto a board.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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