PISTACHIO & DRIED CHERRY BISCOTTI

By jarren

Ingredients

• 2 cups unbleached flour
• 1 cup sugar
• 1/2 cup old-fashioned oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 large eggs
• 3 tbsp vegetable oil
• 1 tbsp orange zest
• 2 tsp lemon zest
• 1 1/2 tsp vanilla
• 1/2 tsp almond extract
• 1 cup dried cherries
• 1 cup unsalted, shelled pistachios

Preparation

Step 1

Preheat oven to 350F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.

Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16" long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2" wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250F and arrange 1 rack in top third of oven and 1 rack in bottom third.

Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3" thick slices. Arrange slices, cut side down, on baking sheets.

Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool.