Cherry
Pistachio Biscotti
2 cups all purpose flour
1 cup sugar
2 tsp finely grated lime peel
1 tsp baking powder
1/2 stick (1/4 cup) cold butter, cut in small pieces
3/4 cup dried tart cherries
3 large eggs, beaten with a fork
1 1/4 cups shelled lightly salted pistachio nuts
Preheat oven to 350 degrees. Lightly grease a large cookie
sheet. In a food processor, process flour, sugar, lime peel
and baking powder until blended. Add butter and cherries.
Pulse until cherries are coarsely chopped. Spoon off and
reserve 1 tablespoon of beaten eggs. Add remaining eggs and
pistachios to food processor and pulse until dough is evenly
moistened. Turn dough out on a well-floured work surface
(dough is sticky). Divide dough into quarters. With hands roll
each portion into a 9-inch log. Place logs crosswise 3 inches
apart on prepared baking sheet. Press logs to flatten to 2
inches wide. Brush with reserved egg. Bake 25 minutes or until
golden brown. Let cool on sheet on a wire rack 10 minutes.
Loosen with spatula and remove to a cutting board. Let cool 10
minutes or longer. Using a large heavy knife, cut each log
diagonally into 1/2 inch thick slices. Arrange slices upright
on clean cookie sheet (no need to grease sheet). Bake 14 10 16
minutes longer until crisp. Remove to wire rack to cool
(cookies will get even more crisp).
