Cherry and Pistachio Biscotti

Homemade biscotti with cherry and pistachio nuts.

Serves: 3 dozen

Prep Time: 1-150min

Cooking Time: 45 min

Total:  60 min

Ingredients

2 cups flour
1 tsp. baking powder
3/4 cup dried tart cherries, chopped
3 eggs, lightly beaten, divided
1/4 cup butter, cut into small pieces
3/4 cup sugar
2 tsp. lime zest
1 1/4 cups unsalted, shelled pistachios

Directions

1. In a bowl add butter and sugar and beat with an electric mixer.
2. Lightly beat eggs in a separate bowl, reserving about 2 tablespoons to brush on the biscotti.
3. Add remaining eggs, zest and vanilla to butter and sugar mixture while beating.
4. Add flour and baking powder to wet mixture, mixing with a spoon, or your hands until a dough forms.  It will be slightly sticky.
5. Add cherries and pistachios and fold until combined.
6. Divide dough in half, then shape two logs, about 9 inches long and 2 inches high, on a parchment paper lined baking sheet.  They should be 2 inches apart, to make room for spreading.
7. Lightly press logs to flatten, and brush with reserved egg.
8. Bake in a preheated oven at 350 F for 20-25 minutes, until golden brown.
9. Remove from oven, let cool for 5-10 minutes and cut into slices with a sharp knife.
10. Spread cookies so that they are not touching one another and return to oven to bake for another 15 minutes, or until golden.
11. Transfer to a wire rack and cool.
12. Store in an airtight container.

Recipe from The 250 Best Cookie Recipes (2001, p.91).