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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
(adapted from a recipe by Karen DeMasco as published in Bon Appetit, May 2011)
2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
Zest of 1 orange
Zest of 1 lemon
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 (16 oz) package dried cherries
1 cup unsalted, roasted shelled pistachios
Preheat the oven to 350 degrees. 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 degrees. Transfer the biscotti to a cutting board. Cut each strip diagonally into 1/3″ 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.
So what do you think? Breakfast food or not? If you’re in the “non-breakfast” group don’t feel bad. I’m there about half the time. I do have a yummy breakfast muffin recipe I’ll make as soon as my bananas get dark brown. The muffins also have eggs, oats and other breakfasty ingredients so they are a match for the biscotti! I hope you had a lovely breakfast this morning and I hope you have a lovely day!
Thanks so much for stopping by.