Pistachio And Dried-Cherry Biscotti
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
69
Spice
59
Sweetness
51
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
1.5 tsps
Vanilla Extract1 tsp
Almond Extract1 cup
Dried Cherry2 cups
Unbleached All-Purpose Flour1 cup
Sugar1 cup
Oat (old-fashioned)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt2 large
Egg3 tbsps
Vegetable Oil1 tbsp
Orange Zest2 tsps
Lemon ZestDirections:
1
Line a large rimmed baking sheet with parchment paper
2
Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle
3
Blend on low speed for 30 seconds
4
Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients
5
Add egg mixture to flour mixture; beat until combined
6
Fold in cherries and pistachios
7
Transfer dough to a lightly floured surface; divide in half
8
Using floured hands, shape each dough half into a 16"-long log
9
Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart
10
Flatten each log into a 2"-wide strip
11
Bake, rotating sheet halfway through, until browned and set, about 30 minutes
12
Transfer to a rack; let cool for 15 minutes
13
Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third
14
Line a second baking sheet with parchment paper
15
Transfer biscotti to a work surface
16
Using a serrated knife, cut each strip diagonally into 1/3"-thick slices
17
Arrange slices, cut side down, on baking sheets
18
Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes
19
Transfer baking sheets to racks; let cool
20
DO AHEAD: Can be made 3 days ahead
21
Store in an airtight container at room temperature
22
Preheat oven to 350°F
23
Line a large rimmed baking sheet with parchment paper
24
Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle
25
Blend on low speed for 30 seconds
26
Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients
27
Add egg mixture to flour mixture; beat until combined
28
Fold in cherries and pistachios
29
Transfer dough to a lightly floured surface; divide in half
30
Using floured hands, shape each dough half into a 16"-long log
31
Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart
32
Flatten each log into a 2"-wide strip
33
Bake, rotating sheet halfway through, until browned and set, about 30 minutes
34
Transfer to a rack; let cool for 15 minutes
35
Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third
36
Line a second baking sheet with parchment paper
37
Transfer biscotti to a work surface
38
Using a serrated knife, cut each strip diagonally into 1/3"-thick slices
39
Arrange slices, cut side down, on baking sheets
40
Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes
41
Transfer baking sheets to racks; let cool
42
DO AHEAD: Can be made 3 days ahead
43
Store in an airtight container at room temperature
44
Preheat oven to 350°F