Dried Cherry ‘n Pistachio Biscotti
After a wonderful dinner, sometimes nothing more needs to be served but a beautiful array of homemade biscotti and fresh seasonal fruit. Do you agree? These biscotti will disappear quickly, so make sure you set some aside for breakfast and snacking.
Yield: about 3 1/2 dozen
Yield: about 3 1/2 dozen
Ingredients
- Parchment paper
- Egg Mixture
- 2 eggs
- 3 tablespoons almond oil or olive oil
- 1 tablespoon orange zest
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract optional
- Flour Mixture
- 2 cups whole wheat pastry flour
- 2/3 cup coconut crystals
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted shelled pistachios
- 1/2 cup dried tart cherries coarsely chopped (like Eden’s juice-sweetened)
Instructions
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper. Toast pistachios according to directions below. Using a sharp knife, chop coarsely.
- Egg Mixture: in a medium bowl, whisk together all ingredients. Set aside.
- Flour Mixture: gently spoon flour into measuring cup; leveling with a butter knife. Sift twice onto a piece of waxed paper. In bowl of electric mixer, add sifted flour and next 5 ingredients. Mix on low speed for 30 seconds. (best to use electric mixer as mixture will be stiff)
- Gradually add Egg Mixture to Flour Mixture, beating until just combined. Fold in dried cherries and pistachios.
- Assembly: turn dough out onto a work surface that has been lightly dusted with flour. With lightly floured hands, gather dough into a ball; knead several times, incorporating any loose pieces. (texture will be stiff). Divide dough into 2 equal-sized portions. Shape and pat each portion into approximately 16 x 2 -inch logs. Brush off any excess flour.
- Transfer logs to prepared baking sheets. With a paring knife, score each log, (about 1/4 of the way down) diagonally. (makes slicing after baking easier) Let logs rest for 30 minutes.
- Bake for 25 minutes or until lightly browned, rotating baking sheets half-way. Remove pans from oven; place on cooling racks for 15 minutes. (Logs may have cracked some during baking-okay) Reduce oven temperature to 250 degrees F.
- Slice each log along scored lines into about 1/2-inch thick pieces. Lay slices face-down on baking sheet. Toast in oven for 20 minutes to crisp. Turn slices over; bake 20 minutes longer. Transfer slices to racks to finish cooling.
Notes
Make ahead and Storage Tips: store biscotti tightly covered at room temperature for up to 1 week. Or divide into small portions and freeze for up to 3 months for a readily available, portion-controlled treat.
Toasting Nuts: adding toasted nuts to your baked goodies really enhances the flavor! Toast nuts in a single layer on a dry cookie sheet (with sides if possible) in a 325 degrees F oven for about 10 minutes, or just until nuts begin to turn golden brown. (any longer and they will have an unpleasant burnt taste) Shake pan periodically to prevent burning. Can also toast in a skillet over medium heat for about 5 minutes, shaking continuously to prevent burning. Watch carefully. Store tightly covered in the fridge or freezer for up to 6 months.
Coconut Crystals: read more about this healthier sweetener here.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Letting the batter sit for 30 minutes before baking, allows the fiber in this flour to absorb the liquid. This will help produce a more tender bread that rises nicely. Additional tips for using whole wheat pastry flour can be found here. Baking Biscotti: during baking, logs may crack some. This is very common in a biscotti recipe that does not contain butter. You may have some breakage when slicing. No worries as real biscotti does crumble. Just make sure you enjoy all the little pieces!
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Letting the batter sit for 30 minutes before baking, allows the fiber in this flour to absorb the liquid. This will help produce a more tender bread that rises nicely. Additional tips for using whole wheat pastry flour can be found here. Baking Biscotti: during baking, logs may crack some. This is very common in a biscotti recipe that does not contain butter. You may have some breakage when slicing. No worries as real biscotti does crumble. Just make sure you enjoy all the little pieces!
