Recipes on a Budget

"Affordable Recipes for All"

Pistachio and Dried-Cherry Biscotti

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2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 lg eggs
3 Tbsp vegetable oil
1 Tbsp orange zest
2 tsp lemon zest
1-1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios


Preheat oven to 350 degrees.  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.

Transfer dough to a lightly floured surface; divide in half.   Using floured hands, shape each dough half into a 16-inch-long log.  Brush off excess flour; transfer logs to prepared sheet, spaced 5-inches apart.  Flatten each log into a 2-inch-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 degrees and arrange one rack in top third of oven and one 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 1/3-inch-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.

(4 dozen)


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02/16/2012 - Posted by | Dessert

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