Side Pannel
Biscotti With Pistachios And Dried Cherries
Biscotti With Pistachios And Dried Cherries
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup old-fashioned oats
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of Kosher salt
- 2 large eggs
- 3 tablespoons of vegetable oil
- 1 tablespoon of orange zest
- 1 tablespoon of lemon zest
- 1½ teaspoon of vanilla extract
- ½ teaspoon of almond extract
- 1 cup of dried cherries
- 1½ cups salted, roasted pistachios, shelled
Directions
Pre-heat oven to 350 F.
Line a large baking sheet with parchment paper.
Combine the flour, sugar, oats, baking powder, baking soda and salt in the bowl of a stand mixer.
Blend on low speed for about 30 seconds.
Meanwhile, in a separate bowl, whisk together the eggs and then whisk in the oil, zests, and extracts.
Add egg mixture to the flour mixture; beat until combined.
Fold in the cherries and the pistachios.
Transfer dough to a lightly floured surface and divide in half.
Using floured hands, shape each dough half into a 16" long log.
Transfer the logs to the prepared baking sheet, about 5" apart.
Flatten each log into a 2" wide strip (about ½" - ¾" tall).
Bake until lightly browned and set, about 25 minutes...rotate the pan about halfway through.
Transfer to a rack and let cool for 15 minutes.
Reduce the oven to 250 F.
Line a second baking sheet with parchment paper.
Transfer the biscotti to a work surface.
Using a serrated knife, cut each log diagonally into ⅓"-thick slices.
Arrange slices, cut side down, on the baking sheets.
Bake biscotti until crisp, about 40 minutes, rotating halfway through.
Transfer to wire rack to let cool.
Serve and enjoy!
Line a large baking sheet with parchment paper.
Combine the flour, sugar, oats, baking powder, baking soda and salt in the bowl of a stand mixer.
Blend on low speed for about 30 seconds.
Meanwhile, in a separate bowl, whisk together the eggs and then whisk in the oil, zests, and extracts.
Add egg mixture to the flour mixture; beat until combined.
Fold in the cherries and the pistachios.
Transfer dough to a lightly floured surface and divide in half.
Using floured hands, shape each dough half into a 16" long log.
Transfer the logs to the prepared baking sheet, about 5" apart.
Flatten each log into a 2" wide strip (about ½" - ¾" tall).
Bake until lightly browned and set, about 25 minutes...rotate the pan about halfway through.
Transfer to a rack and let cool for 15 minutes.
Reduce the oven to 250 F.
Line a second baking sheet with parchment paper.
Transfer the biscotti to a work surface.
Using a serrated knife, cut each log diagonally into ⅓"-thick slices.
Arrange slices, cut side down, on the baking sheets.
Bake biscotti until crisp, about 40 minutes, rotating halfway through.
Transfer to wire rack to let cool.
Serve and enjoy!
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