Pistachio Cherry Biscotti

American Test Kitchen

Ingredients

• 2 cups flour
• 1 cup sugar (use less, 1/2 white, 1/2 brown)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup dried cherries
• 2 tbsp orange juice
• 4 tbsp butter
• 2 large eggs
• 1/2 tsp vanilla extract
• 3/4 cup shelled pistachios-- roasted and coarsely chopped

Preparation

• Combine and whisk flour, «1/2» cup white sugar, baking powder, and salt in bowl.
• Microwave cherries and orange juice for about 45 seconds.
• Beat butter and remaining «1/2» cup of sugar until fluffy, then add eggs and vanilla.
• Slow mixer down and add flour mixture, cherry mixture, and pistachios until all incorporated.
• Split dough and roll out two logs on a floured surface and bake the dough logs on parchment at 350 for 30-35 minutes (until golden and starting to crack).
• Remove logs and let cool for 10 minutes. Lower the oven temperature to 325.
• Slice logs diagonally into 1/2 inch thick cookies. Bake on parchment for another 15 minutes flipping each cookie halfway.