Biscotti are a perfect snack with your afternoon coffee, sweet enough to satisfy a craving and substantial enough to keep you going. Makes 24-30 cookies.
- Sift together cake flour, all purpose flour, baking powder, and salt. Set aside.
- Dice the cherries in 1-2 tablespoons sugar, separating the bits as you go. (Dicing them in the sugar will help to keep them from clumping together.)
- Once they are diced, gather with a bench scraper, place into a sieve and shake out the excess sugar into a bowl and set aside. (The cherry-flavored sugar can be used for another purpose.)
- In the bowl of a stand mixer fitted with the whisk attachement, whip the eggs and sugar until very light and pale (ribbon stage), about 5-6 minutes.
- Add Almond Extract, Orange Zest Oil Extract, and Madagascar Bourbon Vanilla to eggs and sugar mixture. Mix briefly to combine.
- Switch out the whisk attachment for the paddle attachment.
- Add sifted ingredients and Pistachio Flour to the egg mixture and mix just until combined. Scrape bowl and mix once again briefly.
- Fold in toasted pistachios.
- Add the diced cherries to the dough a little at a time to prevent them from clumping together.
- Line a pan with parchment paper and sprinkle with a little sugar.
- Place half the dough onto the parchment, spreading to a log shape. Dough will be very sticky.
- Fold the parchment over the dough. Hold the top edge of the parchment and. using a scraper or ruler, pull the other edge of parchment towards you, forming a tight log.
- Place onto a sheet pan and repeat with the other half of the dough.
- Freeze for 30 minutes or chill overnight.
- Meanwhile, preheat the oven to 350℉.
- Remove log(s) from parchment and place onto a parchment-lined (or silpat-lined) sheet pan.
- Bake for 30 minutes, turning halfway through for even baking.
- Remove the log(s) from the oven and cool for 10-15 minutes.
- Reduce the oven temperature to 325℉.
- Slice log(s) diagonally and place the slices on their sides. Bake for 15-18 minutes, turning them over halfway through baking, until lightly browned.
- Cool for 15-20 minutes.
- 2 cups pastry flour may be used in place of the all purpose and cake flours.
- Biscotti can be kept in a sealed container at room temperature for up to a week.
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