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Pistachio and Dried-Cherry Biscotti Recipe

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This recipe for Pistachio and Dried-Cherry Biscotti is from Kathy Shapella Scaramuzzi's Family Recipes, 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:  
2 cups unbleached 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
1 teaspoon lemon juice
1-1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios
Directions:
Directions:
PREHEAT OVEN 350ºF. Line large rimmed baking sheet with parchment paper.

Combine first six ingredients in mixer fitted with a paddle. Blend on medium speed for 30 seconds. Meanwhile, in a separate bowl, whisk together the eggs and the next five ingredients. Add egg mixture to the flour mixture and beat until combined. Fold in cherries and pistachios.

Transfer dough to a lightly floured surface, divide in half. Using floured hands, shape each half into a 16-inch-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 rack, let cool for 15 minutes. Reduce oven to 250F and arrange 1 rack in top third of oven and 1 rack in bottom third of oven.

Line 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 sheet.

Bake biscotti rotating baking position in oven. Bake 40 minutes. Transfer sheets to racks to cool.
Number Of Servings:
Number Of Servings:
4 dozen
Personal Notes:
Personal Notes:
Can be made 4-7 days ahead and stored in airtight container at room temperature.

 

 

 

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