Wednesday, April 27, 2011

My Eately-Pistachio and Dried Cherry Biscotti

It's been awhile- a trip to Spain (no enticing pastries, however) and Passover have interrupted the blog. But now I am back. I am not always that fond of biscotti- they are good, but a little plain. I guess when I want something sweet, I want something more to show for it. Decided to try these anyway, because I had some leftover shelled pistachios and rather than eat them raw....Turns out this is a delicious biscotti full of nuts and dried cherries- and I am always a sucker for dried fruit. The addition of oatmeal gives a more crumbly texture.  Very easy to make, and, though simple, just enough sweetness.

Pistachio and Dried-Cherry Biscotti
from Karen DeMasco in Bon Appetit, May 2011

2 cups unbleached all-purpose flour
1 cup granulated sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios

     Preheat oven to 350 degrees F.  Line a large rimmed baking sheet with parchment paper. Combine the first 6 ingredients in the bowl of a stand mixer fitted with a paddle attachment.  Blend on low speed for 30 seconds.  In a separate bowl, whisk together the eggs and next 5 ingredients.  Add egg mixture to flour mixture and beat until combined.  Fold in dried cherries and pistachios.
     Transfer dough to a lightly floured surface and divide in half.  Shape each dough half into a 16 inch long log.  Brush off excess flour and transfer logs to prepared cookie sheet, spaced about 5 inches apart.  Flatten each log into a 2 inch wide strip.  Bake, rotating cookie sheet about halfway through, until browned and set, about 30 minutes.  Transfer to a rack and let cool for 15 minutes. Reduce heat to 250 degrees F. and arrange 1 rack in top third of the oven and 1 rack in bottom third.  Line a second baking sheet with parchment.  Transfer biscotti to a work surface and, 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 sheets half-way through, until crisp, about 40 minutes.  Transfer to rack and let cool.  ((post by Susan))