Ingredients
BIscotti
Yield: 3 dozen cookies
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dried cherries
2 Tablespoons orange juice
4 Tablespoons butter, softened
2 large eggs, room temperature
1/2 teaspoon vanilla extract
3/4 cup shelled pistachios, toasted and chopped
DOUGH
1. Preheat oven to 350. Adjust rack to middle position and line baking sheet with parchment paper.
2. Whisk flour 1/2 cup sugar, baking powder and salt together in a medium bowl.
3. In a small bowl, microwave cherries and orange juice until bubbling (approx 45 seconds). Let cool to room temperature, 30 minutes.
4. Beat remaining 1/2 cup sugar and butter with an electric mixer until fluffy ( approx 2 minutes )
5. Slowly add eggs and vanilla, and mix until incorporated.
6. Reduce speed to low and add flour mixture, cherry mixture and pistachios, mixing until just incorporated.
FORMING DOUGH & BAKING
Cooling on Tray
1. Transfer dough to prepared pan with floured hands.
2. Form two 13×2 inch loaves spaced 3 inches apart.
3. Sprinkle loaves with granulated sugar.
4. Bake until lightly golden brown and just beginning to crack on top – 30 -35 minutes. Remove from oven
5. Let loaves cool on sheet for 10 minutes. Lower temperature of oven to 325.
CUTTING AND TOASTING
1. Using a serrated knife, cut loaves diagonally into 1/2 inch slices.
2. Place a cooling rack on cookie tray and sliced biscotti on rack.
3. Bake 15 minutes, flipping each side halfway through baking.
4. Cool cookies completely.
Variations:
Use your imagination with the fruits and nuts. Just make sure that you use the same amounts used in the recipe. More is not always good; they may be too hard to cut . My favorite combination is chopped apricots and dried plums ( prunes ) total 1 cup, and walnuts. I also add the zest of a small orange for added flavor and I am very generous with vanilla in all my baking recipes.
Enjoy!
Leave a Reply