Cherry Pistachio Biscotti
This cherry pistachio biscotti incorporates the sweet tartness of dried cherries with the nutty crunch of pistachios. Almond extract and orange zest round out the flavors. Get your warm beverage ready, it’s biscotti time.
Ingredients
1 Cup Butter
1 1/2 Cup White Sugar
4 Large Eggs
1 Tablespoon Almond Extract
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
4 Teaspoons Baking Powder
1 Cup Dried Cherries (I used tart), chopped
1 Cup Pistachios, chopped
4 1/2 – 5 Cups Flour
Zest on one Orange
Instructions
1. Preheat oven to 325* and prepare cookie sheet with parchment paper or silpat.
2. In a mixer with a paddle, cream butter and sugar together until light and fluffy.
3. Add eggs, and extracts to combine.
4. Add salt, baking powder, flour, and orange zest.
5. Fold in cherries and pistachios (you may need to incorporate by hand).
6. Separate dough into three sections, and form each into a rectangular loaf shape.
7. Bake for 35 minutes or until springy to the touch.
8. Allow to cool for 10 minutes. Reduce oven heat to 300*
9. Slice loaves into 1 inch pieces. Place cookies on their side and return to oven for an additional 25 minutes.
10. Allow to cool and either leave plain or dip in white chocolate. Cookies will keep in an airtight container for a week.