Cherry And Pistachio Biscotti

By avaspapa

Chocolate fountain

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

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.