Cherry and Pistachio Biscotti
Makes about 40.
By Dennis W. Viau; modified from a recipe in Bon Appétit magazine.
A friend and I love biscotti so much, we refer to them as “crack cookies” because they are so addictive. They are fun, if a little messy, to make. Best with coffee or tea, they are dry and hard, perfect for dunking.
Ingredients:
4 cups (20 oz./570g) all-purpose flour1¾ cups (330g) sugar
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (86g) rolled oats (AKA “Old Fashioned Oats”)
2 cups (320g) dried cherries
2 cups (220g) unsalted, shelled pistachios
4 large eggs
2 tablespoons orange zest
1 tablespoon lemon zest
2 teaspoons vanilla extract
1 teaspoon almond extract
Optional, for Garnish:
1 egg
¼ cup raw sugar
Directions:
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Put the oats with about ¾ of the dried cherries and ¾ of the pistachios in a food processor and chop for about 10 seconds. Add the remaining cherries and pistachios and chop for an additional 3 seconds. Add the chopped cherry mixture to the flour mixture with 4 eggs, the zests, and the extracts. Combine until dry enough to knead.
Transfer the dough to a clean surface and knead, squeezing it together, until smooth, about 5 minutes. The mixture will be sticky. Divide the dough into two halves.
Shape each half into a loaf long enough to fit on a 13x18-inch (33x46cm) baking sheet. If you wet your hands prior to shaping the loaves the dough won’t stick as much. Place each loaf on the baking sheet, with room in between for expansion.
Optional:
Beat one egg in a small bowl to make an egg wash. Brush each loaf with egg wash and sprinkle the top with raw sugar.
Bake in a 350°F (177°C) oven 40 to 45 minutes. Reduce oven to 175°F (80°C). Remove the loaves from the oven and let cool about 20 minutes. Slice diagonally into biscotti about 3/8 inch (1cm) wide. Arrange on the baking sheet with space in between and bake until dry, 45 minutes to 1 hour. Cool thoroughly and store in an air-tight container.
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