Cherry And Pistachio Biscotti

Chocolate fountain

Cherry And Pistachio Biscotti
Cherry And Pistachio Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup butter, cold

  • 1 1/2

    cups sugar

  • 1 1/2

    cups light brown sugar

  • 4

    eggs

  • 3

    Tablespoon vanilla

  • 6

    cups flour

  • 3

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 2

    teaspoon cinnamon

  • 1

    teaspoon nutmeg

  • 2

    cups dried cherries

  • 3

    cups pistachios

Directions

Preheat oven to 350°F. Prepare 4 cookie sheets by lining with wax paper. Combine butter and sugars in a mixer and beat until creamy and light. Beat in eggs, one at a time; add vanilla and blend well. Add in remaining ingredients until just incorporated. Do not over mix. Remove dough, place on a well floured surface and knead dough until it comes together. Shape dough into four 12-inch loaves, using more flour if necessary. Place each loaf on its own cookie sheet. Bake 2 loaves at a time, rotating cookie sheet 1/2 turn during baking time. Bake for about 35 minutes. Remove loaves from oven. Bake remaining 2 loaves. Lower oven temperature to 300°F. Slice loaves lengthwise with a serrated knife 1/4 to 1/2 inch thick. Bake 10-12 minutes. Then turn biscotti over and bake them for an additional 5 minutes. Repeat with remaining batches. Once they have cooled, the biscotti can be frozen or can be stored in a vacuum sealed bag for about 12 weeks. Makes 6 dozen biscotti.

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