Pomegranate Pistachio Biscotti

By mitzzy

Lightly wheaty cream in colour and dotted with zesty, red sour cherries as well as crunchy pistachios, these biscotti are terrific.

Ingredients

• 3/4 cup unsalted butter, melted
• 2-4 tablespoons pomegranate molasses
• 3 tablespoons honey
• 1 cup white sugar
• 2 teaspoons pure vanilla extract
• 3 eggs
• 3 cups all-purpose flour (or more, as required)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup whole unsalted pistachios - shelled
• 1 cup dried sour cherries - plumped and dried
• Finishing Touches
• 1 beaten egg white
• Sugar for sprinkling

Preparation

Step 1

Preheat oven to 325 F.

Line a large cookie sheet with parchment paper.

In a mixer bowl, stir together the butter, pomegranate molasses, honey, white sugar and vanilla. Add eggs and vanilla and blend well. Stir in flour, baking powder, salt, pistachios and dried cherries to make a very thick batter-like dough. If it seems too soft, add in 1/4 more flour at a time.

Spoon out two rows of dough (about 8 inches by 3-4 inches wide). Brush top with beaten egg white and sprinkle on a little sugar. Bake until top of dough seems firm and dry ( 35-45 minutes). Remove from oven. Reduce heat to 300 F.

Slice biscotti about 3/4 inch wide. Return baking sheet to oven to dry biscuits. Turn after 10 to 15 minutes. Cool and serve.

Pomegrante Molasses and Substitutions

I usually Cortas brand, easily found online or in Middle Eastern markets. If you don't have it or want to start this recipe asap, substitute two tablespoons honey and two tablespoons balsamic or regular vinegar.