A Versatile Holiday Cookie to Love

Pistachio and Dried Cherry Biscotti

Dipped in Dark Chocolate

It’s the gift that keeps on giving this holiday season…Pistachio and Dried Cherry Biscotti dipped in Dark Chocolate. Find an evening to prepare these delicious dipping cookies ahead of time, then store them in your refrigerator (up to 5 days) or freezer (up to 2 weeks). You’ll have something scrumptious for the annual Christmas cookie exchange, a tasty treat for coffee breaks at the office, or a greatly-appreciated hostess gift when wrapped up with a bottle of Vin Santo, the dessert wine traditionally served with biscotti in Italy.  Happy Holidays!

Pistachio and Dried Cherry Biscotti dipped in Dark Chocolate

(makes 3 dozen cookies)

These crisp cookies are meant to be dunked in coffee, tea, milk or Vin Santo (Italian dessert wine) when eaten.

Ingredients:

            3 eggs

            2 tablespoons oil

            2 teaspoons almond extract

            2 cups flour

            2/3 cup sugar

            3 teaspoons baking powder

            ½ teaspoon salt

            1 cup pistachios, shelled, and coarsely chopped

            1 cup dried cherries, coarsely chopped

            Directions:

1.         Preheat oven to 350 degrees.

2.         Line baking sheet with parchment paper.

3.         With an electric mixer, beat together eggs, oil and almond extract until

            combined.

4.         Sift together dry ingredients and add to eggs, oil and almond extract.

5.         Stir in pistachios and cherries until evenly distributed.

6.         Using rubber spatula, spread dough onto parchment in 2  12-inch long strips.

7.         Wet fingertips in a small bowl of cold water and form each strip into a log about 3 inches wide. Smooth top of each log with wet fingertips.

8.         Bake in preheated oven until lightly browned, about 30 minutes.

9.         Remove from oven and cool on cutting board for 30 minutes. Discard parchment paper.

10.       Cut each log into ½ inch wide slices.

11.       Line 2 baking sheets with new parchment and stand biscotti up in rows, leaving room between each cookie.

12.       Bake for about 20 minutes, until light golden.

13.       Cool.

14.       Melt dark chocolate in a double boiler or in microwave, being careful not to keep it over the heat too long. Stir until smooth.

15.       Dip half of each biscotti in melted chocolate or drizzle chocolate over biscotti.

            Enjoy!