Biscotti Cookies Italian
Last updated 6/12/2012 1:13:20 AM. Recipe ID 41720. Report a problem with this recipe.
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,
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).
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