Dried Cherry and Pistachio Biscotti with White Chocolate
This recipe is adapted from Good Housekeeping. The original recipe says it yields 96 biscotti. I got about half of that. It depends on how wide you make the dough before you cook them. This recipe requires the biscotti to be cooked twice. Once as a long, once as individual cookies.
Ingredients
- 4 cups all-purpose flour
- 2 cups sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 stick butter
- 6 eggs
- 2 cups dried cherries
- 2 cups shelled pistachios approximately one 16 oz. bag
- 2 tsp. vanilla
- 1 cup candy melts
Instructions
- Preheat oven to 350
- In small bowl, beat eggs. Spoon 1-2 tbs. of eggs into small bowl or cup (reserve for later)
- In medium bowl mix flour, sugar, baking powder, salt, and cinnamon until combined.
- Cut in butter using pastry tool or two knives
- Add cherries, pistachios, vanilla, and eggs (do not include the 2 tablespoons you reserved) and mix until combined
- Turn mixture onto counter, and press dough together to form a ball
- Slice ball into four equal sections
- Using your hands, form each section into a log, about 9 x 2 inches. Use flour on your hands as you work the dough (You can change the size, but expect a different amount of cut biscotti)
- Place two logs on one sheet pan. (Repeat process for final two logs)
- Brush the top of each log with the reserved egg
- Bake logs for 25 minutes. Let cool
- Using serrated knife, cut logs into 1/2 inch slices. Place cut biscotti pieces on their sides on baking sheets.
- Bake slices 15 minutes (for even baking, rotate cookie sheets half way through cooking)
- Cool biscotti on wire racks (they will harden as they cool)
For chocolate
- Melt candy melts (microwave in 30 minute intervals, stirring in between each interval)
- Using knife coat the sides of biscotti and let sit on write rack until hardened