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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pistachio and Dried Cherry Biscotti Recipe

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This recipe for Pistachio and Dried Cherry Biscotti is from The Furey Family Cookbook: The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¾ cups unbleached all-purpose flour
1 cup sugar
½ cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
2 large eggs
3 Tbsp. vegetable oil
1 Tbsp. orange zest
2 tsp. lemon zest
1½ tsp. vanilla extract
½ tsp. almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios
Directions:
Directions:
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 on low speed until combined, about 1½ minutes. Fold in cherries and pistachios. 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° and arrange 1 rack in top third of oven and 1 rack in bottom third. Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into ⅔"-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. Can be made 3 days ahead. Store in an airtight container at room temperature. Makes about 4 dozen.
Personal Notes:
Personal Notes:
This recipe is from Bon Appetit magazine, 2011. I make it every year at Christmas time. This recipe makes very thin and crisp biscotti that are great with coffee. After they're baked and cooled you can store them in the freezer.

 

 

 

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