Wednesday, May 4, 2011

Pistachio and Dried-Cherry Biscotti

The May 2011 issue of BonAppetit Magazine is loaded with all thing Italian. From sauces, known as gravies, to biscotti, to taramisu to my favorite -  fresh pasta. After reading through all the recipes I have decided that I am indeed Italian. (Although there is not a drop of Italian blood in me.) I want to inhale, taste and share every recipe in the magazine. Call me Mama Mia!

I decided to start with the simple biscotti. Having never made a biscotti I thought they might be a bit difficult. The only problem I had was lifting the partially cooked "logs" to the cooling racks before the slicing began. Be careful, be very very careful.

Picture taken from Bonappetit website

I copied this picture from the BonAppetit website. I wanted you to see the beautiful green pistachios next to the bright red cherries.  My picture (down below) shows brown pistachios because I used roasted instead of raw nuts.

Pistachio and Dried-Cherry Biscotti
Makes about 4 dozen


  • 1 3/4 cups unbleached all-purpose flour
  • cup sugar
  • 1/2 cup old-fashioned oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 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.

This particular recipe comes from Karen Demasco, located in Locanda Verde, New Your City. She says that the "[b]iscotti are the perfect ending to a great meal, especially with an expresso. A scoop of ice cream makes them even more special." I have to agree. Now who can I give all these biscotti to.

Life is good - enjoy!

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