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Biscotti is the perfect breakfast food. Really! Allow me to present my argument in this matter.
Healthful pistachios can help reduce LDL cholesterol and are low in saturated fat so they are perfect for a heart healthy diet. Cherries are high in Vitamin A, and they are from the fruit family, and fruit is great for breakfast. There’s also some eggs (big time breakfast item baby!) and old-fashioned oatmeal too, see what I mean? And if that’s not enough, this particular recipe boasts orange and lemon zest, yup another perfect breakfast item!
Shell one cup of unsalted roasted pistachios. Or if you are filthy rich you can buy the kind already shelled.
Zest 1 orange (orange juice – get it?) and zest 1 whole lemon.
Mix the dry ingredients, then stir in the wet. Then invite the pistachios to jump into the pool too.
Dried cherries (that look like raisins) round out the flavors in this lovely cookie.
Divide the dough in half and form two logs approximately 16 inches long and 2 inches wide. (See the oats?)
Biscotti originated in Italy and is well known as the twice baked, crispy biscuit.
Biscotti is often served with hot coffee used for dunking, so there’s one more reason it’s great for breakfast!
My husband asked me to make more cookies this year. Well here you go honey – and enjoy one for breakfast too!
Pistachio and Cherry Biscotti
Course: Breakfast, Brunch
The perfect breakfast food with fruit and nuts.
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- ½ cup old fashioned oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 3 tablespoons vegetable oil
- Zest of 1 orange
- Zest of 1 lemon
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 16 oz package dried cherries
- 1 cup unsalted roasted shelled pistachios
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer combine the flour, sugar, oats, baking powder, soda and salt. Mix with the paddle attachment until blended - about 30 seconds.
- In a separate bowl whisk the eggs, oil, zests, vanilla and almond extract. Add the egg mixture to the flour and oats and mix until it forms a dough. Add the cherries and pistachios and mix until incorporated.
- Pour the dough out onto a lightly floured piece of wax paper. Divide the dough in half and roll each piece into a 16-inch long log. Place each log onto the prepared baking sheet, at least 5 inches apart. Flatten the dough until it is 2 inches wide. Bake until lightly browned and set, about 30 minutes. Carefully slide the parchment paper and cookie logs onto a rack to cool for about 15 minutes.
- Reduce the oven to 250°F. Transfer the biscotti to a cutting board. Cut each strip diagonally into ⅓" thick slices using a serrated knife. Arrange slices, cut side down, on the baking sheet.
- Bake the biscotti until crisp, about 40 minutes. Rotate the pan halfway through the cooking time. Transfer to a rack and allow the cookies to cool completely.
Recipe Notes
(adapted from a recipe by Karen DeMasco as published in Bon Appetit, May 2011)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 3976kcal | Carbohydrates: 421g | Protein: 44g | Fat: 239g | Saturated Fat: 126g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 61g | Trans Fat: 8g | Cholesterol: 815mg | Sodium: 2294mg | Potassium: 607mg | Fiber: 11g | Sugar: 203g | Vitamin A: 6188IU | Calcium: 402mg | Iron: 16mg
Blond Duck
This sounds wonderful!
Sarah | Curious Cuisiniere
Definitely for breakfast with a bit cup of coffee! Fantastic flavor combo here!
Mary Younkin
Tricia, I know I've said it before, but your photos are fantastic! The biscotti looks so perfect, I'm wishing once more that we were neighbors. I would totally be knocking on your door.
Patricia Reitz
I'm all for breakfast biscotti ;). Love the flavor and color combination of these lovelies. Thanks for sharing. I'm pinning the recipe. <br /><br />Take Care,<br />Patricia @ ButterYum
Angie's Recipes
I love twice baked cookies! These look irresistible and addictive with pistachios 😉
Inside a British Mum's Kitchen
Wow you take some wonderful photos! I LOVE the flavor combination of cherry and pistachio – lovely, lovely cookies!<br />Mary x
The Café Sucré Farine
Tricia, these are not only gorgeous but they sound fabulous! Love your combination of pistachios and cherries. I can't stop staring at how pretty those green pistachios look in your finished biscotti!
Tanna at The Brick Street Bungalow
These would be an ANYTIME recipe for me, Tricia!! LOVE all the ingredients!! YUM!! blessings ~ tanna
Em (Wine and Butter)
H ha!! Im not actually a biscotti fan – too crunchy for my tetth (because really im 94) – but if I were Im sure I would agree with you on the breakfast front! xo