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
Details
Preparation
Step 1
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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