Yield: 20 (3-inch) biscotti
Ingredients:
2 tablespoons (30 ml) vegetable oil
¾ cup (180 ml) sugar
1 teaspoon (5 ml) vanilla
1 tablespoon (15 ml) orange zest
3 eggs
2 ½ cups (600 ml) flour
1 teaspoon (5 ml) baking powder
1 cup (240 ml) chopped pistachios
1 cup (240 ml) dried cherries, coarsely chopped
Method:
Let’s get baking!
Preheat oven to 350 F (180 C).
Whisk together the vegetable oil and sugar until the sugar has dissolved.
Mix in the vanilla and orange zest.
Add the eggs to the mixture one at a time and incorporate.
Add flour and baking powder to egg mixture slowly and mix to incorporate.
Stir in the pistachios and cherries.
Divide dough in half.
Place on baking sheet.
Lightly flour hands, and shape each into a 3 ½-inch (9 cm) wide and 1-inch (2.5 cm) thick long log.
Use a wet spatula to make sure the sides are smooth.
Bake for 35 minutes, leave the oven at temperature.
Spray the baked log with water all over to ease cutting while hot.
Slice the moistened, baked logs across the narrow width into 4/5-inch (2 cm) slices, forming classic biscotti shaped cookies.
Lay out flat (cut sides up and down) on a baking sheet.
Bake for 10 minutes, then flip and bake for 10 minutes more, until evenly dry and crisp.
Let cool.
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