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Cherry-Pistachio Biscotti


Here's a delicious recipe I found on King Arthur Flour, that has been slightly adapted. These are absolutely wonderful with tea. Make some today!

6 tablespoons salted butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pistachios
1 cup dried cherries, chopped
Decorating Sugar, optional

Preheat oven to 350 degrees. Line a baking sheet with parchment or a baking liner. In medium-sized bowl, cream together butter and sugar until creamy. Beat in eggs and vanilla. In small bowl, combine flour, baking powder, and salt. Stir in to egg mixture. Dough will be sticky. Add pistachios and cherries. Scoop the dough onto the lined baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4" thick. Smooth out the top and sides using a wet spatula. Sprinkle with decorating sugar, if desired. Bake for 25 minutes.

Remove from oven. Spray with water, spritzing the sides and top. This will soften the crust just enough to make slicing easier. Reduce oven temperature to 325 degrees. Wait five minutes, then cut crosswise with a sharp knife, 1/2" slices. Place cookie slices on baking sheet standing up on edge. Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a rack to cool. Makes 2 dozen.
Click here for a printable version of this recipe.

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