Chocolate Cherry Biscotti with Pistachio
Made with mild olive oil these light crunchy Chocolate Cherry Biscotti with Pistachio are perfect with coffee, tea, or milk. Or just all by themself. And as a bonus, the recipe includes two totally different biscotti from the same basic recipe, with the possibility of a third!
Ingredients
- 3 cups all-purpose flour add ¾ cup unsweetened cocoa powder (if making chocolate cookie version
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Large pinch of salt
- ½ cup light extra virgin olive oil
- ¾ cup sugar Increase to 1 cup if making chocolate cookie version
- 3 eggs
- 1 teaspoon pure vanilla
- ½ teaspoon almond extract
- ½ cup toasted pistachios
- ½ cup dried tart cherries chopped, tossed in a little flour to keep them from sticking together
- ½ cup chopped dark chocolate - use a good brand at least 69% cacao. Omit if making chocolate cookie version or leave in if you want to make version 3
Instructions
- Heat oven to 350º F. Set your baking rack to the upper third of the oven.
- In a medium bowl combine the flour, (chocolate cocoa powder if using), baking powder, soda, and salt, mix well. Set-aside
- In a large bowl combine the olive oil and sugar. Using an electric mixer set at high speed (or if it's a Kitchenaid use about 8) mix for 3 - 5 minutes or until well blended and the sugar loses its graininess. Add the eggs, one at a time, allowing each egg to be fully blended before adding the next one; add the vanilla and almond extract. Turn the mixer to low; add the flour (mixture) and mix until completely incorporated; add the pistachios, cherries, and chocolate, if using, Mix by hand or machine until well incorporated.
- With lightly floured hands, shape the dough into two 10 inch long loaves on a parchment-lined baking sheet. Flatten each to 3-inch wide width. Bake 20 - 25 minutes or until set and light golden brown. Remove from the baking sheet to a cooling rack and allow to cool 10 - 15 minutes.
- Using a serrated knife, cut the loaves diagonally into ½ inch slices; arrange on an ungreased baking sheet (you will need two of them to hold all the cookie. I baked in batches). Bake 8 minutes then turn and bake 8 minutes more (it's important to turn them otherwise the cherries and chocolate get too browned on the bottoms giving off a slightly burnt taste). Cool completely.
- Store in an airtight container for up to 2 weeks.
Notes
Did you know that you really can't overmix the sugar and oil? So make sure you get all the graininess out of the sugar before you start adding the eggs.
Nutrition
Serving: 1gSodium: 88mgFiber: 1gCholesterol: 25mgCalories: 199kcalPolyunsaturated Fat: 6gSaturated Fat: 2gFat: 8gProtein: 4gCarbohydrates: 27g
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