The Recipes

Biscotti with Fruit and Nuts

Okay, I know I cook something new every day, but baking is a whole different story.  Somehow, I've had some pretty good successes, but I'm definitely more confident cooking savory foods.  However, these came out pretty darn well, and now that I have one of the pricey stand mixers, they didn't even make a huge mess of my kitchen. The other beautiful part is that you can add whatever you want to them.  Today, I went for a fruit and nut combo.



- 2 c. flour
- 1 1/2 tsp. baking powder
- 3/4 c. sugar
- 1 stick of butter, cut into pieces and room temperature
- 1/2 lemon, zested
- pinch salt
- 2 eggs
- 1 c. pistachios, chopped
- 3/4 c. dried, sweetened cherries

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a silicon mat.  If you don't have either on hand, coat the sheet with cooking spray.

Cream together the butter, sugar, lemon zest and salt.  Once combined, add the eggs one at a time.  Technically, you should sift together the baking powder and flour, but I was lazy and didn't want to dirty another bowl, so I slowly sprinkled in the baking powder, followed by the flour.  Stir in the pistachios and cherries.

Transfer the dough to your baking sheet, forming a long, 3-4-in. wide log.  Bake in the oven for 40 minutes.  Remove the sheet and let the biscotti cool for about 20 minutes.  Slice the loaf diagonally, then place the biscotti back on the cookie sheet.  Bake an additional 20 minutes, or until golden brown.  Let them cool, then serve with coffee or sweet dessert wine to dunk it in.