Title: Cherry-pistachio biscotti
 Categories: Cookies, Biscotti, Italian
      Yield: 1 Servings
 
      2 c  All-purpose flour
      1 c  Sugar
      2 ts Lime peel; finely grated
      1 ts Baking powder
    1/2    Stick cold butter; cut in
           -small pieces (1/4 cup)
    3/4 c  Dried tart cherries
      3 lg Eggs; beaten with a fork
  1 1/4 c  Pistachio nuts; shelled,
           -lightly salted
 
  Heat oven to 350 degree F. Lightly grease a large cookie sheet. In a
  food process, 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 the beaten eggs. Add
  remaining eggs and the pistachios to food processor and pulse until
  dough is evenly moistened. Turn dough out on a well-floured work
  surface (dough is stickly). Divide dough in quarters. With hands,
  roll each portion into a 9-inch log. Place logs crosswise 3 inches
  apart on prepared baking sheet. Press logs to flatten to 2 inch wide.
  Brush with reserved eggs. Bake 25 minutes or until golden brown. Let
  cool on sheet on a wire rack 10 minutes. Loosen with a spatula and
  remove to a cutting board. Let cool 10 minutes longer. Using a large
  heavy knife, cut each log diagonally in 1/2-inch-thick slices.
  Arrange slices upright on clean cookie sheet (no need to grease
  sheet). Bake 14 to 15 minutes longer until crisp. Remove to wire rack
  to cool (cookie will get even more crisp).