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Categories:Viewed: 1 - Published at: 2 years ago
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup butter, room temp (1 stick)
- 2 tbs grated orange peel
- 1 tsp fresh orange juice
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup dried cherries
- 1/2 cup shelled pistachios
Method
- Preheat oven to 350 F. Line a large, heavy baking sheet with parchment paper. In medium bowl, sift together flour, baking powder and salt. Whisk to blend.
- In large bowl, combine sugar, butter, orange peel, juice and vanilla. Using an electric mixer, beat mixture until light and fluffy. Beat in eggs one at a time, beasting well after each addition.
- Mix in flour mixture until well blended. Stir in cherries and pistachios. Divide dough in half. On lighlty floured surface, with floured hands, shape each half into a 2 1/2 x 9 1/2" log. Place both logs on prepared baking sheet, spacing evently.
- Bake until light brown and firm to the touch, about 35 to 40 minutes. Remove from oven; let cool on baking sheet on cooling rack.
- Once cool, carefully transfer logs to cutting board. With a serrated knife, cut logs on the diagonal into 1/2" wide slices. Arrange slices cut side down onsame baking sheet. Bake 10 minutes; turn and bake 5 minutes more until golden. Transfer to cooling rack.
- Store biscotti at room temp for up to 2 weeks.
