Saturday, September 24, 2011

Cherry and Pistachio Biscotti

I made this biscotti and wanted to share it with you all. The original recipe was in Bon Appetit Magazine. It called for oatmeal and vegetable oil, which I changed to polenta and olive oil. This is really a great biscotti and very easy to make.

Dried Cherry, Pistachio and Polenta Biscotti

·         1 3/4 cups unbleached all-purpose flour
·         1 cup sugar
·         1/2 cup uncooked polenta (coarse grain is best)
·         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 extract
·         1/2 tsp. almond extract
·         1 cup dried cherries
·         1 cup unsalted, shelled pistachios
·         Preheat oven to 350°. 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 on low speed until combined, about 1 1/2 minutes. 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 250° 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 2/3"-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. DO AHEAD Can be made 3 days ahead. Store in an airtight container at room temperature.

1 comment:

Cloudia said...


Warm Aloha from Waikiki;

Comfort Spiral

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