Biscotti seem like the perfect holiday cookie for sitting ’round the fire and drinking hot chocolate or sharing with friends at work. They’re sturdy and not too sweet and one recipe makes plenty to give away. The chocolate dip is an extra-special addition, but the cookies are plenty delicious without them as well.
Dried Cherry and Pistachio Biscotti
Submitted by Sue Rubin
2 cups plus ¼ cup regular flour
Pinch of salt
2 tsp. baking powder
¼ tsp. cinnamon
1 cup pistachio nuts
1 cup dried cherries
3 large eggs
¾ cup sugar
1 tsp. vanilla extract
10 oz. semi-sweet Callabaut chocolate melted in a double boiler
Preheat oven to 350 degrees.
In a mixing bowl, sift the flour, baking powder, salt and cinnamon. Stir in the pistachios and cherries.
In another mixing bowl, whisk the eggs, sugar and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the surface and knead the dough a couple of times. Shape the dough into log about 12 inches long and 4 inches wide.
Place the dough on the on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack.
Using a serrated knife, slice the bread diagonally into 1/4 inch slices. Place the slices on parchment lined baking sheet and bake for an additional 12 to 14 minutes turning them at about 6 to 7 minutes (halfway through baking time) or until golden and crispy. Remove from the oven and cool completely a second time on a wire rack.
Melt the chocolate in a double boiler, bringing the water to a strong boil. Shut off the flame and add chocolate stirring until chocolate is melted. Dip each half of the biscotti in the melted chocolate and place on parchment lined baking sheet. Place the sheet in the freezer for about 20 minutes. Store covered.
Yields about 4 dozen.