Cherry-Pistachio Biscotti |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 32 |
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originally from Woman's Day magazine Ingredients:
2 cups flour |
1 cup sugar |
2 teaspoons lime peel, finely grated |
1 teaspoon baking powder |
1/4 cup butter, cold, cut in small pieces |
3/4 cup dried tart cherry |
3 large eggs, beaten |
1 1/4 cups pistachio nuts |
Directions:
1. Oven to 350 degrees.
2. Lightly grease a large cookie sheet. In a food processor, process flour, sugar, lime peel and baking powder until blended.
3. Add butter and cherries.
4. Pulse until cherries are coarsely chopped.
5. Spoon off and reserve 1 tablespoon of beaten eggs.
6. Add remaining eggs and pistachios and pulse until dough is evenly moistened.
7. Turn dough out onto on a well-floured surface.(Dough will be sticky). Divide dough in 1/4s.
8. With hands, roll each portion into a 9 log.
9. Place logs crosswise 3 apart on prepared baking sheet. Press logs to flatten to 2 wide. Brush with reserved egg.
10. Bake 25 min. or until golden brown.
11. Let cool on sheet on a wire rack 10 min.
12. Loosen with a spatula and remove to a cutting board.
13. Let cool 10 min. longer.
14. Using a large heavy knife, cut each log diagonally in 1/2 thick slices.
15. Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14-16 min.
16. longer until crisp.
17. Remove to wire rack to cool (cookies will get even more crisp). - - - - - - - - - - - - - - - - - -
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