Today’s mission was to use more of the pistachio nuts on hand.   At $8.50 for a 12 oz. package those nuts are destined for a more interesting use than eating raw. When I found this recipe online for biscotti using dried cherries and pistachios I knew I had just found  my ‘pistachio use’ winner of the day!

Biscotti are twice-baked cookies with a dry, crisp texture perfect for dunking in coffee; they are a cross between a biscuit and a cracker in many ways.  Today’s recipe used both vanilla and almond extract for a delicate flavor with the dried cherries adding  a sweet chewiness and the pistachios supplying crunch.  The dough is very stiff so sprinkle your counter and dust your hands with flour as well for rolling and shaping the biscotti log.  You bake the dough in log form first, allow it to cool slightly, then slice it and bake again.  The length you bake the second time determines how dry the slices become. I like biscotti dry and firm so it holds up for dunking.

With snow in the forecast for southern Missouri, I feel ready. Biscotti, hot coffee, and a good book; let it snow, let it snow indeed!

Cherry Pistachio Biscotti

Ingredients

3/4 cup sugar
1/4 cup Wesson oil
2 eggs
2 tsp. vanilla
1 tsp. almond extract
1-3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup pistachios, chopped
1/2 cup dried cherries

Directions

In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt in separate bowl, stir to sift; gradually add to sugar mixture and beat well. The dough will be stiff. Stir in pistachios and cranberries and blend well.

Sprinkle counter liberally with flour and turn dough out on counter. With floured hands, roll and shape the dough into a 12×3”rectangle. Pat and roll and flatten the ends of the log as you work. Lift the log and place on a parchment paper lined baking sheet. Bake at 350° for 18-22 minutes or until set and firm to the touch.  Remove from oven and place pan on wire rack.  Turn oven temperature to 325.

When biscotti log is cool enough to handle, 15-20 minutes, transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on fresh parchment paper lined baking sheet. Bake for 7 minutes then turn the slices and bake another 7 minutes or until firm and dry. Remove to wire racks to cool. Store in an airtight container. Yield: 1-1/2 dozen biscotti.