Pistachio and Dried-Cherry Biscotti

Name: Pistachio and Dried-Cherry Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons almond extract; 1 teaspoon baking powder; 1 teaspoons baking soda; 237 milliliters dried cherries; 2 larges eggs; 1 teaspoons kosher salt; 2 teaspoons lemon zest; 118 milliliters old-fashioned oats; 1 Tbsp orange zest; 237 milliliters sugar; 473 milliliters unbleached all-purpose flour; 237 milliliters unsalted, shelled pistachios; 2 teaspoons vanilla extract; 3 Tbsps vegetable oil

You can never have too many dessert recipes, so give Pistachio and Dried-Cherry Biscotti Head to the store and pick up kosher salt, vanillan extract, old-fashioned oats, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F. Line a large rimmedbaking sheet with parchment paper.

Equipment you will use

Baking Paper

Oven

Combine first 6 ingredients in the bowl of astand mixer fitted with a paddle. Blend onlow speed for 30 seconds. Meanwhile, in aseparate bowl, whisk together eggs andnext 5 ingredients.

Ingredients you will need

Egg

Equipment you will use

Blender

Whisk

Bowl

Add egg mixture to flourmixture; beat until combined. Fold incherries and pistachios.

Ingredients you will need

Pistachio Nuts

Egg

Transfer dough to a lightly floured surface;divide in half. Using floured hands, shapeeach dough half into a 16"-long log.

Ingredients you will need

Dough

Brushoff excess flour; transfer logs to preparedsheet, spaced 5" apart. Flatten each log intoa 2"-wide strip.

Ingredients you will need

All Purpose Flour

Bake, rotating sheet halfwaythrough, until browned and set, about 30minutes.

Equipment you will use

Oven

Transfer to a rack; let cool for 15minutes. Reduce oven to 250°F and arrange1 rack in top third of oven and 1 rack inbottom third.

Equipment you will use

Oven

Line a second baking sheet with parchmentpaper.

Equipment you will use

Baking Sheet

Transfer biscotti to a work surface.Using a serrated knife, cut each stripdiagonally into 1/3"-thick slices. Arrangeslices, cut side down, on baking sheets.

Ingredients you will need

Biscotti