Dried Cherry, Pistachio & White Chocolate Biscotti

BiscottiThese biscotti, which were featured in the Fall Tea Party, started out as a Christmas treat at my house. The combination of dried cherries and pistachios even provide a subtle red and green color scheme that make them feel festive. Since they freeze well, they are a great make ahead treat for a variety of other occasions as well.

Dried Cherry, Pistachio and White Choclate Biscotti

Ingredients

  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons canola oil
  • 2 1/2 teaspoons almond extract
  • 3/4 cup shelled raw unsalted natural pistachios, coarsely chopped
  • 1 cup dried cherries, coarsely chopped
  • 1/2 cup chopped high quality white chocolate (such as Lindt or Perugina)
  • 8 ounces high quality white chocolate (such as Lindt or Perugina), chopped
  • Parchment Paper

Instructions

  • Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Wisk flour, baking powder and salt in a medium bowl to blend.
  • Using electric mixer beat sugar, eggs, oil and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried cherries and 1/2 cup chopped chocolate.
  • Drop dough by heaping tablespoons into two 12 inch long strips on prepared baking sheet, spacing 3 inches apart. Using wet fingertips, shape each strip into 3 inch wide log, pressing evenly (logs may look slightly lumpy.)
  • Note - if you want to make a more petite size biscotti like I did for the Fall Tea Party, shape dough into 3 logs placing them on 2 prepared baking pans.
  • Bake logs until lightly browned and almost firm to the touch, about 30 minutes. Cool logs on sheet for 30 minutes. Don't rush this interim cooling process or the biscotti will crumble when being sliced.
  • Reduce heat to 325 degrees
  • Carefully transfer logs to cutting board. Line baking sheet(s) with fresh parchment. Cut each log crosswise into 1/2 inch slices using serrated knife. Stand biscotti upright, spacing them about 1/4 inch apart, in rows across the baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool) about 20 minutes. If you made the smaller sized biscotti, using 3 logs, bake for approximately 15 minutes. Cool completely on baking sheet.
  • Line another large baking sheet with parchment paper. Place 8 ounces of white chocolate in a medium glass bowl. Microwave on medium for 20 second intervals, stirring after it softens, until chocolate is smooth. Approximately 40 seconds total.
  • Lightly brush off each biscotti to remove loose crumbs and the spread one flat side with a small amount of chocolate. Another option would be to just drizzle the biscotti with chocolate vs. covering one side. Place biscotti, chocolate side up, on parchment paper to allow chocolate to firm up.

Notes

After spreading or drizzling all of the biscotti with chocolate, I usually slide the baking sheet into the freezer for a few minutes to speed up the process. Then I stack them in covered containers with wax paper between layers for freezing. If freezing biscotti, take out desired quantity and thaw at room temperature for 15-30 minutes and enjoy! Adapted from Bon Appetit December 2005 recipe

http://itsthyme2cook.com/seasonalrecipes/dried-cherry-pistachio-white-chocolate-biscotti/

 

 

 

 

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