Pistachio Cherry Biscotti - Vegetarian
The Pistachio Cherry Biscotti brings a delightful fusion of nutty and fruity flavors into one crunchy, twice-baked treat. These biscotti feature a delectable combination of shelled pistachios and tart dried cherries, perfectly complemented by a hint of almond extract. Each bite is an explosion of textures, making them an irresistible companion to your morning coffee or an afternoon tea.
Ingrédients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup shelled pistachios, roughly chopped
- 1/2 cup dried cherries, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped pistachios and dried cherries.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet and flatten them slightly.
- Bake for 25-30 minutes, or until the logs are lightly golden brown.
- Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
- Using a sharp knife, slice the logs diagonally into 1/2-inch-thick slices.
- Place the slices cut side down on the baking sheet, and bake for an additional 10-12 minutes per side, or until the biscotti are crisp and golden.
- Cool completely on wire racks before serving or storing.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 22g | Protéines: 2g | Fat: 6g | Sucre: 12g
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