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:
2 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 Zest1.5 tsps
Vanilla Extract1 tsp
Almond Extract1 cup
Dried CherryDirections:
1
Preheat oven to 350°F
2
Line a large rimmed baking sheet with parchment paper
3
Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle
4
Blend on low speed for 30 seconds
5
Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients
6
Add egg mixture to flour mixture; beat until combined
7
Fold in cherries and pistachios
8
Transfer dough to a lightly floured surface; divide in half
9
Using floured hands, shape each dough half into a 16"-long log
10
Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart
11
Flatten each log into a 2"-wide strip
12
Bake, rotating sheet halfway through, until browned and set, about 30 minutes
13
Transfer to a rack; let cool for 15 minutes
14
Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third
15
Line a second baking sheet with parchment paper
16
Transfer biscotti to a work surface
17
Using a serrated knife, cut each strip diagonally into 1/3"-thick slices
18
Arrange slices, cut side down, on baking sheets
19
Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes
20
Transfer baking sheets to racks; let cool
21
DO AHEAD: Can be made 3 days ahead
22
Store in an airtight container at room temperature
23
Preheat oven to 350°F
24
Line a large rimmed baking sheet with parchment paper
25
Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle
26
Blend on low speed for 30 seconds
27
Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients
28
Add egg mixture to flour mixture; beat until combined
29
Fold in cherries and pistachios
30
Transfer dough to a lightly floured surface; divide in half
31
Using floured hands, shape each dough half into a 16"-long log
32
Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart
33
Flatten each log into a 2"-wide strip
34
Bake, rotating sheet halfway through, until browned and set, about 30 minutes
35
Transfer to a rack; let cool for 15 minutes
36
Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third
37
Line a second baking sheet with parchment paper
38
Transfer biscotti to a work surface
39
Using a serrated knife, cut each strip diagonally into 1/3"-thick slices
40
Arrange slices, cut side down, on baking sheets
41
Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes
42
Transfer baking sheets to racks; let cool
43
DO AHEAD: Can be made 3 days ahead
44
Store in an airtight container at room temperature