These super delicious Giada De Laurentiis Cherry Pistachio Biscotti are super easy to make and bake in your oven using butter, light brown sugar, granulated sugar, eggs, and pistachios.

To make Giada Cherry Pistachio Biscotti, preheat your oven to 300 degrees F, mix butter and sugars until fluffy, add eggs and vanilla, combine dry ingredients, fold in pistachios and cherries, shape logs, bake, cool, slice, and bake again.

So what are you waiting for preheat your oven and start making these delicious biscotti, and don’t forget to tell me how it went, tho I know that will be thanking me for sharing the recipe.

Giada Cherry-pistachio Biscotti Ingredients

• 12 tablespoons of unsalted butter, at room temperature
• 1 cup of light brown sugar, lightly packed
• 1/2 cup of granulated sugar
• 1 1/2 teaspoons of ground cinnamon
• 3 extra-large eggs, at room temperature, one separated
• 2 teaspoons of pure vanilla extract
• 3 cups of all-purpose flour
• 1 1/3 cups of almond meal or almond flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of kosher salt
• 1/2 cup of shelled pistachios
• 1/2 cup of whole dried cherries
• Turbinado sugar

How To Make Giada Cherry-pistachio Biscotti

1. Preheat Your Oven: Start by preheating your oven to 300 degrees F. Line a sheet pan with parchment paper.
2. Cream the Mixture: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and cinnamon on medium speed for 3 minutes until light and fluffy.
3. Add Eggs and Vanilla: With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla. Mix until combined, scraping down the bowl with a rubber spatula.
4. Combine Dry Ingredients: In a medium bowl, combine the all-purpose flour, almond meal, baking powder, and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined.
5. Incorporate Nuts and Fruit: Stir in the pistachios and cherries until evenly distributed.
6. Shape the Dough: Roll the dough into a ball on a well-floured board and cut it in half. With floured hands, roll each piece into a cylinder about 11 inches long and 2 inches in diameter. Place them 3 inches apart on the prepared sheet pan.
7. Prepare Egg Wash: Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white and sprinkle each with 1 teaspoon of turbinado sugar.
8. First Bake: Bake for 45 minutes until lightly browned. The logs will still be soft. Let them cool for 30 minutes.
9. Prepare for Second Bake: Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a 45-degree angle.
10. Second Bake: Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

Can I Substitute Almond Flour with Regular Flour?

Absolutely, you can substitute almond flour with regular flour in this Cherry Pistachio Biscotti recipe, but keep in mind it will alter the texture slightly. Using regular flour might make the biscotti less tender and give them a different flavor profile.

Recipe Tips

• Keep Dough from Sticking: To keep the dough from sticking to your hands, lightly flour them before rolling it into logs. It helps prevent frustration and makes the process much smoother, trust me on this one!
• Use a Serrated Knife: When slicing the biscotti, use a serrated knife to ensure clean cuts and prevent crumbling. This little trick will give you those perfect slices that look bakery-fresh every time.
• Cool Completely: Allow the biscotti to cool completely after the first bake before slicing them. This step ensures they don’t fall apart and gives them that signature crunchy texture we all love.
• Double Baking: For extra crunchy biscotti, you can bake them a bit longer during the second bake. Just keep an eye on them to avoid burning, and you’ll have the perfect crunch.

Recipe Variations

• Chocolate Drizzle: For a fun twist, drizzle melted chocolate over the cooled biscotti. This adds a delicious layer of sweetness and makes them look even more tempting. Who can resist chocolate, right?
• Nut Substitution: If you’re not a fan of pistachios, feel free to substitute them with almonds or hazelnuts. These nuts bring their unique flavors and still pair wonderfully with the cherries.
• Dried Fruit Mix: Instead of just cherries, try a mix of dried fruits like cranberries, apricots, or blueberries. This variation adds a delightful medley of flavors and a pop of color to each bite.
• Spice It Up: Add a pinch of nutmeg or cardamom to the dough for a warm, spiced flavor. It gives the biscotti an extra layer of complexity that’s perfect for cozy mornings with a hot beverage.

What To Serve With Cherry Pistachio Biscotti

Serve your Cherry Pistachio Biscotti with a rich espresso, a warm cup of tea, or a refreshing glass of milk. Pair it with vanilla ice cream, fresh berries, or a dollop of mascarpone cheese for added flavor.

You can also enjoy it with lemon curd, whipped cream, or a fruity sorbet for a delightful combination.

How To Store Leftover Cherry Pistachio Biscotti

In The Fridge:

To store leftover Cherry Pistachio Biscotti in the fridge, place them in an airtight container to keep them fresh and crunchy. Ensure the biscotti are completely cooled before sealing them in the container. Keep them in the fridge for up to 2 weeks, checking occasionally for any signs of moisture.

In The Freezer:

If you want to store the biscotti in the freezer, place them in a freezer-safe container or a zip-top bag. Make sure to separate layers with parchment paper to prevent sticking. They can be stored for up to 3 months without losing their texture.

How To Reheat Leftover Cherry Pistachio Biscotti

Reheat your leftover Cherry Pistachio Biscotti by placing them in a preheated oven at 300 degrees F for about 10 minutes. This will help them regain their crispiness and warm them through.

Alternatively, you can use a toaster oven for a quicker method, ensuring they heat evenly.

Check out More Giada Dessert Recipes:

• Giada De Laurentiis Butter Cookies
• Giada De Laurentiis Ciambella Cake
• Giada Chocolate Rice Pudding