Pistachio-Cherry Biscotti

Note from Cheri: The recipe and text below are reprinted with permission from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (2004, The Countrymen Press). This book is an encyclopedic reference on the subject of cookies with recipes for just about any variety you can imagine. Click here to learn more about this must-have book for cookie lovers and for more great sample cookie recipes.

Golden-green, mildly salty shelled pistachios and deep red, sweet and tangy dried cherries complement each other beautifully, both in color and flavor.

1 recipe American-Style Biscotti (click 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

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, 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.