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Cherry Pistachio Biscotti

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By King Arthur Flour Company

Posted July 23rd, 2007

This article is reprinted with permission from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook, by King Arthur Flour, (2004, Countryman Press)

The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook

Servings:	18
Author Notes:	Golden-green, mildly salty shelled pistachios and deep red, sweet and tangy dried cherries complement each other beautifully, both in color and flavor.
Ingredients:	1 recipe American-Style Biscotti (click link below for recipe) 1/16 to 1/8 teaspoon strong cherry flavor, to taste (optional) 1 cup (4 ounces) shelled pistachios 1 cup (4 5/8 ounces) dried cherries, sweet or sour
Instructions:	Yield: 16 to 18 Biscotti Baking temperature: 350°F, then 325°F Baking time: 50 to 60 minutes Preheat the oven to 350°F. Lightly grease (or line with parchment) one baking sheet. Prepare the biscotti dough following the recipe for American-Style Biscotti (see link below), but substituting cherry flavor for the vanilla, if desired. Stir in the pistachios and cherries. Shape and bake biscotti as directed in the essential recipe. If the cherries you used are very fresh and moist, you may find the biscotti still fairly soft at the end of the baking time. For crunchier biscotti, bake for an additional 5 to 10 minutes.