Espresso Cherry Biscotti

    AM Espresso Cherry Biscotti
    Carolyng Gomes

    Rev up your morning with this Espresso Cherry Biscotti recipe, made with crunchy pistachios, dried cherries, and instant espresso.

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    Ingredients
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    1
    cup
    sugar
    1/2
    cup
    butter, melted
    1
    teaspoon
    vanilla
    3
    large eggs
    1/4
    cup
    instant espresso
    3/4
    cup
    chopped pistachio
    1/2
    cup
    chopped dried cherries
    2 1/2
    cups
    all-purpose flour
    1 1/2
    teaspoons
    baking soda
    1/4
    teaspoon
    salt
    Directions
    Step 1
    Preheat oven to 350 F. Line baking sheet with aluminum foil and set aside.
    Step 2
    In a stand mixer fitted with the paddle attachment, mix sugar, butter and vanilla until sugar has dissolved.
    Step 3
    Add eggs, one at a time, until fully incorporated. Add espresso, pistachios and cherries, mixing until fully incorporated.
    Step 4
    In a separate bowl whisk together flour, baking soda, and salt. Add flour mixture to the sugar and butter mixture a 1/2 cup at a time until sticky dough forms. Shape dough into two equally sized loaves.
    Step 5
    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.
    Step 6
    Using a serrated knife, cut loaves on an angle into 3/4 inch slices. Stand slices on baking sheet, spacing them at least a 1/2 inch apart from one another. Return biscotti to oven and bake for an extra 20-25 minutes, until golden on top and crisp.

    Nutrition Facts

    Serving Size: 
    2
    Serving Per Recipe: 
    8
    0
    No votes yet
    70 mins
    Prep Time: 
    10 mins
    Cook Time: 
    60 mins
    Enter Quantity
    The base number of servings for this recipe is 8
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