Cherry-Pistachio Biscotti

Recipe by Nancy Van Ess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Oven to 350 degrees.
  • Lightly grease a large cookie sheet. In a food processor, process flour, sugar, lime peel and baking powder until blended.
  • Add butter and cherries.
  • Pulse until cherries are coarsely chopped.
  • Spoon off and reserve 1 tablespoon of beaten eggs.
  • Add remaining eggs and pistachios and pulse until dough is evenly moistened.
  • Turn dough out onto on a well-floured surface.(Dough will be sticky). Divide dough in 1/4s.
  • With hands, roll each portion into a 9" log.
  • Place logs crosswise 3" apart on prepared baking sheet. Press logs to flatten to 2" wide. Brush with reserved egg.
  • Bake 25 min. or until golden brown.
  • Let cool on sheet on a wire rack 10 min.
  • Loosen with a spatula and remove to a cutting board.
  • Let cool 10 min. longer.
  • Using a large heavy knife, cut each log diagonally in 1/2" thick slices.
  • Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14-16 min.
  • longer until crisp.
  • Remove to wire rack to cool (cookies will get even more crisp). - - - - - - - - - - - - - - - - - -
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