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Cherry-Pistachio Biscotti

Source of Recipe


Family Circle magazine



List of Ingredients



• 2¼ cups all-purpose flour
  
• 1½ tsp baking powder
  
• Pinch salt
  
• ½ cup (1 stick) unsalted butter, softened
  
• ½ cup light brown sugar
  
• 2 eggs
  
• 1 tsp vanilla extract
  
• ½ cup dried cherries, chopped
  
• ½ cup pistachios, chopped
  
• 3 ounces milk chocolate, melted
  






Instructions



1. Heat oven to 375° F.
   Mix flour, baking powder and salt in a bowl. Beat butter and sugar in second bowl until creamy. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Add cherries and nuts. Gather dough into a ball; divide in two halves. With floured hands, roll dough into two 12-inch logs. Place on a large ungreased baking sheet. Flatten logs slightly, so each is 2 to 3 inches wide.
   
   
2. Bake at 375° for 23 minutes, or until lightly browned.
   Remove to rack to cool.
   
   
3. Lower oven temperature to 325°.
   Cut loaves into ¾-inch-thick slices (about 16 per log). Place, cut-side down, on sheet. Bake 10 minutes. Turn over; bake an additional 10 minutes. Cool on rack. Dip one end in melted chocolate; let dry on waxed paper.
   
   Makes about 2½ dozen.