Thursday, May 23, 2024
HomeBrunchPistachio and Cherry Shortbread

Pistachio and Cherry Shortbread

This slightly sweet treat is just wonderful. Perfect for the holidays, or any time of year!

It’s perfect with espresso, coffee, or your favorite after-dinner drink after a good meal. The taste here is really perfect! so good. enjoy!

Top view, white plate filled with piles of shortbread, pistachios and dried cherries, with two cups of coffee next to it.

How to Make Shortbread with Pistachios and Dried Cherries

Biscotti is much easier to make than you might think. It’s an amazing snack that originated in Italy and we can’t get enough of it!

The best part is you can make it days before serving. It’s perfect to enjoy throughout the holidays or any time of year!

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ingredients you need

Biscotti can be used with a wide variety of ingredients. We think the combination of flavors in this version is truly amazing.

Here’s what you need:

flour – all purposes
sugar – Granular
oat – Old-fashioned
baking powder and baking soda
butter – No salt and at room temperature
Oil – vegetable
citrus peel – Oranges and lemons
Extract – vanilla and almonds
cherry – dry
pistachio – Hulled and roughly chopped

Pro tip: Use a stand mixer or hand mixer to combine the dough. It will loosen a bit, this is normal. Form two logs with your hands on a parchment-lined baking sheet. Each log is then flattened so that it is only about 2 inches tall.

Press your hands onto the flattened rectangle of shortbread dough on the baking sheet.

Tips for Perfect Shortbread with Pistachios and Dried Cherries

form the dough – Using both hands is the best method. You need to apply some pressure so the dough will stick together. It’s okay if some cherries or pistachios fall out of the dough. This is normal.

bake twice – You will want the dough to set initially in an oven set at 350°F. Just be sure to let it cool down before proceeding. After slicing, bake in a lower oven (250°F) for about 40 minutes, or until crisp on the outside and slightly al dente on the inside. It should be crispy.

store in an airtight container – The shortbread can be left out when serving. But when storing, be sure to keep them in an airtight container. There is no need to refrigerate them, but keeping them closed will keep them from becoming overly dry and brittle.

Pro tip: You can use a serrated knife to slice the cooled biscotti, but we’ve found that using a large, sharp knife is best for cutting clean pieces. Slice diagonally for larger slices. Carefully slice down quickly.

A person cuts baked shortbread into thin strips with a serrated knife on a cutting board.

how to serve

Biscotti is great because it can be served at breakfast time, snack time or as a dessert after a good meal.

As mentioned earlier, it’s really special to serve during the holiday season.

We highly recommend having plenty of freshly brewed coffee on hand. They’re just begging to be dunked!

One puts shortbread with pistachios and dried cherries in a glass filled with creamy coffee.

Other Holiday Baked Goodies Worth Trying

We just love to bake during the holidays, and these are some of our all-time favorite recipes:

Red Velvet Sandwich Cookies
Pumpkin Ubi Pie
Homemade Monkey Bread
Cream Cheese Apple Bars with Pecan Streusel
Snickers Cookies
best blonde ever
Ultimate Fudge Brownies

But in the meantime, don’t you want some shortbread?

The overhead view is of a white plate filled with a pile of pistachio and dried cherry shortbread.

Shortbread is full of festive flavor.

Once you make it from scratch, you’ll never buy a packaged version again.

It’s fun and easy to make and is always a hit with family, holiday guests, and loved ones!

Close-up view of a pile of shortbread with pistachios and dried cherries.

Ready to make shortbread at home? Just do it, it’s that easy!

When you do, snap a photo, post it to Instagram and tag @howtofeedaloon and the hashtag #howtofeedaloon!

The overhead view is of a white plate filled with a pile of pistachio and dried cherry shortbread.
  • Preheat oven to 350°F.

  • Line a large baking sheet with parchment paper.

  • Combine flour, sugar, oats, baking powder, baking soda, and salt in the bowl of a stand mixer.

    2 cups all-purpose flour, 1 cup sugar, ½ cup old fashioned oats, 1 teaspoon of baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt

  • Blend on low speed for about 30 seconds.

  • Meanwhile, in another bowl, whisk together the eggs, then add the oil, zest, and extract.

    2 large eggs, 4 tbsp vegetable oil, 1 tbsp orange zest, 1 tbsp lemon zest, 1½ tsp vanilla extract, ½ teaspoon almond extract

  • Add butter, then egg mixture. Mix until fully combined. (It will still be a little loose, which is ok).

    4 tbsp unsalted butter

  • Stir in cherries and pistachios.

    1 cup dried cherries, 1½ cups pistachios

  • Transfer dough to a lightly floured surface and divide in half.

  • Using floured hands, shape each dough into a log 12 to 14 inches long.

  • Transfer logs to prepared baking sheets, about 5 inches apart.

  • Flatten each log into 2″ wide strips (approximately 1/2″ – 3/4″ high).

  • Bake for about 25 minutes, until lightly browned and set…rotating the pan halfway through.

  • Transfer to a rack and cool 15 minutes.

  • Reduce oven temperature to 250°F.

  • Line a second baking sheet with parchment paper.

  • Transfer shortbread to work surface.

  • Using a large knife, slice each log diagonally into 1/3-inch thick slices.

  • Place slices, cut side down, on a baking sheet.

  • Bake shortbread until crisp, about 40 minutes, rotating halfway through.

  • Transfer to a wire rack to cool.

See the video near the top of the blog post for a visual guide. If you like this video, please subscribe to our YouTube channel.
The dough will be a little crumbly or loose at first. This is normal. Use your hands to press the dough together when forming the log. Be sure to press them down so they are only about 2 inches tall.
Store cooled shortbread in an airtight container when not serving. They can be stored for up to 7 to 10 days. We do not recommend freezing baked shortbread, however, you can freeze the dough for up to 2 months. Allow to fully thaw before forming logs and baking.

Calories: Chapter 382kcal | carbohydrate: 56G | protein: 9G | fat: 8G | Saturated fat: 3G | cholesterol: 42mg | sodium: 191mg | Potassium: Chapter 287mg | fiber: 4G | sugar: 28G | Vitamin A: Chapter 568IU | Vitamin C: 3mg | calcium: 60mg | iron: 2mg

Updated: This recipe was originally published in December 2014, but has been updated in December 2022 with an improved tweak to the recipe, new tips and photography, and a great new video!

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