YIELD: MAKES ABOUT 2 DOZEN BISCOTTI PREP TIME: 15 MINS COOK TIME: 55 MINS
Crisp cookies studded with dried fruit and nuts that are perfect for dipping.
2 Cups All-purpose Flour
1 1/2 Teaspoon Baking Powder
3/4 Cup Sugar
1/4 Cup Unsalted Butter, Cold
2 Large Eggs, Divided
1/2 Cup Milk
1 Teaspoon Vanilla Extract
1 Cup Dried Sour Cherries
1 Cup Whole, Blanched, Unsalted Pistachios
Preheat oven to 350 degrees F.
Place the dry ingredients into a food processor, add the butter and pulse until the mixture becomes crumbly.
Add one of the the eggs, milk, and vanilla, and pulse again until just blended.
Place the dough into a bowl, and stir in the cherries and pistachios.
Using lightly floured hands, roll the dough into two 10-inch logs and place on a parchment lined baking sheet.
Place the second egg into a small bowl along with a tablespoon of water and whisk until foamy.
Brush the top of the loaves with the egg mixture.
Bake the biscotti for 35 minutes or until puffed, lightly browned. (Logs should feel fairly firm to the touch)
Remove the tray from the oven, and cool for 20 minutes.
Reduce the oven heat to 325 degrees F.
Use a serrated knife, and cut the logs into 3/4 inch slices and lat flat on the baking sheets.
Return the tray to the oven and bake for 15 minutes.
Turn the cookies over, and bake for an additional 5 to 10 minutes or until your cookies are lightly browned on both sides. (the cookies will crisp up as they cool)