Candied Cherry, Date, and Pistachio Biscotti

With a little cherry brandy and candied cherries, this twice-baked Italian treat gets a double dose of cherry flavor. Chopped pistachios and sea salt flakes offset the sweet and lend the perfect amount of crunch. Dunk these in your coffee for the ultimate biscotti experience.

Candied Cherry, Date, and Pistachio Biscotti
Makes 14
  • 1 cup (200 grams) granulated sugar
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 3 tablespoons (45 grams) cherry brandy
  • 1 teaspoon (4 grams) vanilla extract
  • Candied Cherries (recipe follows)
  • ½ cup (64 grams) chopped dates
  • ½ cup (57 grams) chopped pistachios
  • 4 large eggs (200 grams), divided
  • 2¾ cups (344 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon (5 grams) water
  • 2 tablespoons (24 grams) turbinado sugar
  • 1 tablespoon (9 grams) sea salt
  1. In a large bowl, stir together granulated sugar, melted butter, cherry brandy, and vanilla. Add Candied Cherries, dates, pistachios, and 3 eggs (150 grams), stirring to combine.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350°F (180°C).
  4. On a lightly floured surface, shape dough into a 14x8-inch rectangle. Place on an ungreased baking sheet.
  5. In a small bowl, whisk together 1 teaspoon (5 grams) water and remaining 1 egg (50 grams). Brush egg wash onto dough. Sprinkle with turbinado sugar and sea salt.
  6. Bake until pale golden, about 30 minutes. Carefully transfer loaf to wire racks to let cool for 15 minutes. Using a serrated knife, cut loaf into 1-inch slices. Return to baking sheets, cut side down. Bake until golden, about 15 minutes more, turning slices halfway through baking. Transfer to wire racks to let cool completely. Store in an airtight container for up to 4 days.

Candied Cherries
Makes 1 cup
  • ½ pound (227 grams) cherries, pitted and chopped
  • ½ cup (100 grams) granulated sugar
  • ½ cup (120 grams) fresh lemon juice
  • ½ cup (120 grams) water
  1. In a medium saucepan, combine all ingredients. Cook over medium heat, stirring frequently, until sugar is dissolved. Continue cooking until syrup is thick enough that it takes 2 seconds for liquid to close together when a spoon is passed through it, 30 to 35 minutes.
  2. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
  3. Transfer cherries to prepared pan, spreading to edges.
  4. Bake until dry but tacky, 1½ to 2 hours. Refrigerate in an airtight container for up to 1 week.


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