Cherry and Pistachio Biscotti

By á-159368

From Shape Magazine; Per cookie: 64 calories, 2 grams fat

Ingredients

• 2 cups flour, plus more for dusting
• 1/2 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 2 large egg whites
• 2 tbsp walnut oil
• 1.5 tsp vanilla extract
• 1.5 tsp finely grated fresh lemon zest
• 1/2 cup unsalted pistachios
• 1/2 cup tart dried cherries, roughly chopped

Details

Servings 36
Preparation time 25mins
Cooking time 90mins

Preparation

Step 1

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.

3. In a small bowl, whisk together whole eggs, 1 egg white, walnut oil, vanilla, and lemon zest. Pour into dry mixture and stir until dough holds together. Turn onto a lightly floured surface and knead until combined. Work pistachios and cherries into dough and shape into two flat 10x3 inch logs. Transfer to a prepared baking sheet.

4. In a small dish, lightly beat remaining egg white with a splash of water and brush over logs. Bake for 22 minutes or until lightly golden. Transfer to a wire rack and let cool for 20 minutes. Reserve baking sheet and parchment paper. Reduce oven temp to 300 degrees F.

5. Using a serrated knife, gently cut logs diagonally into 1/2-inch slices. Place slices on baking sheets cut-side down. Bake for 10 minutes, flip, and bake for 5 minutes more until biscotti are firm but still tender (or 15 minutes more for crunchy biscotti). Cool on baking sheets. Store in an airtight container.