Posted by: Schmitty 08-14-99 1:24 AM
Cherry Pistachio Biscotti
2 cups all purpose flour
1 cup sugar
2 teaspoons finely grated lime peel
1 teaspoon baking powder
1/2 stick (1/4 cup) cold butter, cut in small pieces
3/4 cup dried tart cherries
3 large eggs, beaten with a fork
1 1/4 cups shelled lightly salted pistachio nuts
Preheat oven to 350 degrees. Lightly grease a large cookie sheet.
In a food processor, process flour, sugar, lime peel and baking powder until blended. Add butter and cherries. Pulse until cherries are coarsely chopped.
Spoon off and reserve 1 tablespoon of beaten eggs. Add remaining eggs and pistachios to food processor and pulse until dough is evenly moistened.
Turn dough out on a well-floured work surface (dough is sticky). Divide dough in quarters. With hands roll each portion into a 9-inch log. Place logs crosswise 3 inches apart on prepared baking sheet. Press logs to flatten to 2 inches wide. Brush with reserved egg.
Bake 25 minutes or until golden brown. Let cool on sheet on a wire rack 10 minutes. Loosen with spatula and remove to a cutting board. Let cool 10 minutes longer.
Using a large heavy knife, cut each log diagonally into 1/2 inch thick slices. Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14 to 16 minutes longer until crisp. Remove to wire rack to cool (cookies will get even more crisp).
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