-11-
RECIPES
CHERRY AND PISTACHIO BISCOTTI
Any dried fruits or nuts work well in this recipe. However, the red of a
dried cherry or cranberry with the green of the pistachio nut make
these cookies a festive holiday cookie - perfect for dipping in the
Chocolate Fountain!
1 cup butter, cold 1
1
/
2
cups sugar
1
1
/
2
cups light brown sugar 4 eggs
3 Tablespoon vanilla 6 cups flour
3 teaspoon baking powder
1
/
2
teaspoon salt
2 teaspoon cinnamon 1 teaspoon nutmeg
2 cups dried cherries 3 cups pistachios
Preheat oven to 350°F. Prepare 4 cookie sheets by lining with wax
paper. Combine butter and sugars in a mixer and beat until creamy and
light. Beat in eggs, one at a time; add vanilla and blend well. Add in
remaining ingredients until just incorporated. Do not over mix. Remove
dough, place on a well floured surface and knead dough until it comes
together. Shape dough into four 12-inch loaves, using more flour if
necessary. Place each loaf on its own cookie sheet. Bake 2 loaves at a
time, rotating cookie sheet
1
/
2
turn during baking time. Bake for about
35 minutes. Remove loaves from oven. Bake remaining 2 loaves.
Lower oven temperature to 300°F. Slice loaves lengthwise with a
serrated knife
1
/
4
to
1
/
2
inch thick. Bake 10-12 minutes. Then turn
biscotti over and bake them for an additional 5 minutes. Repeat with
remaining batches. Once they have cooled, the biscotti can be frozen
or can be stored in a vacuum sealed bag for about 12 weeks.
Makes 6 dozen biscotti.
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