Nutty Cherry Biscotti

November  9, 2017
1 Ratings
Photo by Rocky Luten
  • Makes 42 biscotti
Author Notes

Ideal biscotti strike a balance between crunch (from the baking) and chewiness (from the fruits); This butter-less recipe features about half as much sugar as the standard formula, but when you make this recipe your own, feel free to cut down even further. It won’t affect the crunchy texture of the finished cookie.

Reprinted from 'The Sweet Spot' by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Bill Yosses —Bill Yosses

What You'll Need
  • 1/3 cup pistachios
  • 1/3 cup macadamia nuts
  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/4 cup firmly packed dark brown sugar
  • 1 teaspoon baking powder
  • 3 drops wild sweet orange essential oil, or 1 tablespoon grated tangerine zest
  • 3 1/2 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1/4 cup whole milk
  • 2 tablespoons local honey
  • 1/2 teaspoon almond extract, such as Nielsen-Massey
  • 1 cup mixed dried fruits (cherries, apricots, raisins, dates), finely chopped
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Combine the pistachios and macadamia nuts on a baking sheet and roast until fragrant, about 4 minutes. Set aside to cool, then coarsely chop.
  3. In the bowl of a standing mixer fitted with the paddle attachment, mix together the flours, sugar, and baking powder on low speed until combined. Combine the essential oil with the canola oil, then add to the bowl. Add the eggs, milk, honey, and almond extract, raise the speed to medium, and mix just until the dough comes together. Do not overmix. Remove the bowl from the mixer and stir in the dried fruits and nuts. Mix together with a wooden spoon until evenly distributed throughout the dough.
  4. Place the dough on a 16-inch-long sheet of plastic wrap. Bring one long side of the plastic wrap over the dough and shape into a 12-inch-long log 2 to 3 inches in diameter. Remove the plastic wrap and transfer the log to the baking sheet. Bake until browned, rotating the pan halfway through, about 30 minutes. Set aside to cool thoroughly.
  5. Using a serrated knife, slice the log on the diagonal into 1⁄4-inch-thick slices. Arrange the slices on a baking sheet, cut side down, and bake until browned and crisp, 25 to 30 minutes. Let cool completely. The biscotti can be stored in an airtight container at room temperature for up to 1 week.

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  • Taylor Stanton
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2 Reviews

Taylor S. January 12, 2018
Nice flavors - I used slivered almonds instead of pistachios. The sweetness was perfect and more natural tasting for me since I prefer less-sweet desserts. I also did finely diced apricots and currants for the dried fruit before giving them away as gifts! My only complaint is these are on the more tender side for biscotti and I prefer a quite dry cookie.
thomas S. November 14, 2017