Monday, June 06, 2005

Pistachio, Dried Cherry and White Chocolate Biscotti

Pistachio, Dried Cherry and White Chocolate Biscotti (Adapted from Epicurious)

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
2 tablespoons canola oil
2 1/2 teaspoons almond extract
3/4 cup raw unsalted pistachios, coarsley chopped
1 cup dried cherries
1/2 cup chopped good quality white chocolate

Preheat oven to 350

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat sugar, eggs, oil, and almond extract until well combined. Add flour mixture and mix just until smooth. Using a wooden spoon, stir in pistachios, dried cherries and white chocolate.

The dough will most likely be a little sticky. Cut the dough in half and move one piece of dough to a parchment or silpat lined baking sheet. Using lightly floured or wet hands, stretch dough into a rough 12" long roll and flatten to about 3" wide. Repeat with remaining dough (you want them to be about 3" apart on the baking sheet.)

Bake for 28-32 minutes, or until lightly browned and almost firm to touch. Cool logs on baking sheet for 30 minutes. Meanwhile, reduce oven temperature to 325.

Gently move logs to a cutting board. Cut each log crosswise into about 1/2" thick slices. Stand biscotti upright on the baking sheet. Bake until pale golden - about 20 minutes. Cool completely on baking sheet.

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