No matter what time of year, this biscotti goes perfectly with a cup of coffee or tea, and is pretty enough to impress house guests
Every now and again, when I'm whipping up recipes in my kitchen like a mad hatter, I really impress myself. Something turns out better than I had anticipated. This, my friends, is one of those times! And I say that with the caveat of me not being a sweets person. Gimme all the chips and salsa and queso but put cookies, cake or ice cream in front of me and I won't even touch it. So for me to actually like a sweets recipe? Oh you know this tart cherry, pistachio and dark chocolate biscotti has to be good!
I think I only bake about two to three times a year, and that includes birthday cakes. I don't enjoy it. It's a science, so there's very little you can do to "play" with the recipe, as all the ingredients have to play together so that scientific responses happen, things rise, bind together, etc etc and you have a delicious final product. Bah humbug, playing by the rules of a recipe is bunk! I like to play and change things I don't like and add things I think will work better. Which is kinda funny, because I *accidentally* did that with this recipe. I kinda messed up how much baking powder went in, but I really like how it turned out!
I'm not big into making Christmas cookies (everyone gifts sweets and if you bake them too, your house is just FULL of sugar and that grosses me out over the holidays). But my husband and kids enjoy a good cookie, so I try to make one batch a year (last year was these super easy Spritz cookies, and the year before was my MIL's monster cookie recipe that I turned into a Christmas cookie). This year I'm hosting both Thanksgiving and Christmas with different sets of families, and I wanted the ability to put something out in the morning that was easy. I'm NOT a morning person, so I'm not getting up early to cook anyone breakfast! But lay out some biscotti and coffee? Ok, that I can manage.
Tart Cherry Pistachio & Dark Chocolate Biscotti
- 1 and 1/2 cups dried tart cherries
- 3/4 cup chopped pistachios
- 2 medium or 1 large egg
- 1/2 cup melted butter (from one stick of butter)
- 3/4 cup sugar
- 1 tablespoon baking powder
- 2 and 1/2 cups flour
- 1/4 teaspoon salt
- 3oz dark chocolate bar (NOT chocolate chips - they don't melt well and contain wax)
Heat the oven to 350 degrees. In a small bowl, pour the cranberry juice over the dried cherries to reconstitute them. Set aside, and let soak for about 20 minutes. If you're an idiot like me, or can't find de-shelled pistachios, spend the next thirty minutes of your life getting each nut out of the shell. You'll never get those thirty minutes back. Be prepared for anger. Lightly chop the pistachios so that the nuts aren't too big to bit into.
Mix the dry ingredients in a large bowl. Melt the butter and let cool slightly, then add to the dry ingredients. Add the egg(s). Drain the cherries, but reserve about 4-5 tablespoons of the juice and add to the mixture. Fold in the cherries and the pistachios.
The mixture will be on the dry side, but if you grab some, it will stick together. Line a cookie sheet
with parchment paper and form the mixture into two loaves. Bake at 350 degrees for about 30 minutes, or until they're just starting to turn a golden brown. Let cool on the baking sheet for 10 minutes, then transfer to a cooing rack
to let cool completely. Once cooled, cut into one to one and a half inch thick slices. Return to the baking sheet and bake for another 25 minutes, or until each piece is golden brown.
Once the biscotti pieces have cooled completely, melt dark chocolate in the microwave, stirring ever 15 seconds so that it doesn't burn. In my convection microwave, it took less than a minute to melt the whole bar, so be mindful! Use a fork to drizzle the chocolate over the cooled biscotti. I placed a piece of parchment paper under the cooling rack holding the biscotti for easy clean up! Wax paper would work, too.
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Allow the chocolate to harden completely. Store in an air-tight container






