Description
Start your morning with a piping hot cafecito and a few Espresso Cherry Biscotti made with crunchy pistachios, dried cherries and instant espresso.
Ingredients
Scale
- 1 cup sugar
- ½ cup butter, melted
- 1 tsp vanilla
- 3 large eggs
- ¼ cup instant espresso
- 3/4 cup raw pistachios, chopped
- ½ cup dried cherries, chopped
- 2½ cups all-purpose flour
- 1½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 F. Line baking sheet with aluminum foil and set aside.
- In a stand mixer fitted with the paddle attachment, mix sugar, butter and vanilla until sugar has dissolved.
- Add eggs, one at a time, until fully incorporated.
- Add espresso, pistachios and cherries, mixing until fully incorporated.
- In a separate bowl whisk together flour, baking soda and salt.
- Add flour a ½ cup at a time until sticky dough forms.
- Shape dough into two equally sized loaves.
- Place loaves on baking sheet ensuring that they each have at minimum a three inch buffer on all sides.
- Transfer baking sheet to oven and bake biscotti for 35 minutes.
- Remove loaves from oven and allow to cool for 20 minutes.
- Using a serrated knife, cut loaves on an angle into ¾ inch slices.
- Stand slices on baking sheet, spacing them at least a ½ inch apart from one another.
- Return biscotti to oven and bake for an extra 20-25 minutes, until golden on top and crisp.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Baking, Breakfast