Pistachio and Dried-Cherry Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.Karen DeMasco Ingredients:
2 cups unbleached all-purpose flour |
1 cup sugar |
1/2 cup old-fashioned oats |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon kosher salt |
2 large eggs |
3 tablespoons vegetable oil |
1 tablespoon orange zest |
2 teaspoons lemon zest |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1 cup dried cherries |
1 cup unsalted, shelled pistachios |
Directions:
1. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
2. Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16 -long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5 apart. Flatten each log into a 2 -wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
3. Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3 -thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.
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