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Biscotti with Autumn Fruit and Pistachio




Source of Recipe


Chef Odessa Piper of L'etoile, Madison, Wis.


Recipe Introduction


This biscotti is the perfect accompaniment with fine aged farmhouse cheese and a glass of late harvest wine. Featured fruits come from Wisconsin, Michigan and Canada, where the Great Lakes exert an influence on climate and soil to create favorable conditions for the cultivation of stone fruits, artisan cheeses and fine, late ripening wines.




List of Ingredients




1 cup pistachios
1 cup dried Door County cherries, apricots and plums
1/4 lb. butter, at room temperature
1/2 cup plus 2 Tbs. sugar
3 eggs
2-1/4 cup flour
1-1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. anise seed, toasted
2 Tbs. tarragon vinegar
2 Tbs. mint or anise hyssop leaves, or mint cut into julienne strips

Recipe



Roast 1 cup pistachios at 300 degrees for 12 minutes. Cover fruit with hot tap water and let re-hydrate for approximately 15 minutes.

Pre-heat oven to 350 degrees.

Cream butter and sugar. In a separate dish, whisk one egg; reserve half to baste the finished loaves. Add the other half to butter mixture, followed by the other two eggs; beat until fluffy. Scrape bowl and beat some more.

Combine all dry ingredients in a separate bowl, then stir in the nuts, julienne herbs and fruits, separating the fruit pieces completely with the flour.

Lightly fold the flour/fruit mixture into the butter mixture while sprinkling in the tarragon vinegar. Mix only enough to combine. Divide dough into 2 pieces and roll out 10 inches long. Flour your hands because the dough is sticky.

Place rolls at least 6 inches apart on baking sheet lined with parchment paper. Brush loaves with reserved egg mixture plus 2 teaspoons milk.

Bake at 350 degrees. Check loaves after 25 minutes; turn pan if necessary for even browning. Loaves with crack and spread. Finish baking loaves until a toothpick comes clean from the center, about 5-10 minutes more. Cool loaves and wrap tightly.

Slice and toast biscotti before serving. The slices remain tender and moist after toasting.