1 cup brown sugar
3 large eggs
2 tablespoons vegtable oil (olive oil is just fine too)
1 tablespoon lemon extract
3 cups all purpose flour
2 teaspoons baking powder
1 tablespoon lemon zest (from about 2 lemons)
1/2 teaspoon salt
1 cup dry roasted pistachio nuts, shelled
1 cup dried cherries
1/2 cup white chocolate (try to use a really good quality white chocolate, not almond bark if possible)
Preheat oven to 350°F. Line large baking sheet with “>parchment paper. Using electric mixer, beat sugar, eggs, oil, and lemon extract until they are well acquiainted. Whisk flour, baking powder, lemon zest and salt in medium bowl to blend. Add flour combo into the sugar, egg, oil mixture and beat until nice and smooth, as with all dough (less bread dough) don’t over mix.
Stir in pistachios, dried cherries. Divide into two 12-inch-long ‘logs’ on prepared baking sheet, spacing strips 3 inches apart. Using damp fingertips or rubber spatula, shape each log about 3 inches wide, pressing to make an even shaped log.
Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F. FYI, now you have Cotti.
Transfer logs to cutting board. Line same baking sheet with parchment paper (you certainly may re-use the first sheet). Cut each log crosswise into 1/2-inch-thick slices. Stand biscotti upright, like little soldiers, spacing about 1/4 inch apart on the baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
Line another large baking sheet with parchment paper. Place chopped white chocolate in medium glass bowl. Microwave on high in 30-second intervals stirring after each, about 1 minute total (do not overheat or chocolate will burn or seize). Stir until smooth.
Turn the biscotti soldiers on their side and drizzle with that heavenly white chocolate. Chill until chocolate is set, about 30 minutes, or if you live in the Midwest, just leave it on the counter, they’ll set soon enough, am I right?! Enjoy.
Have you tried these Nordic Ware baking sheets? As in the makers of the Bundt pan. They are terrific, and they are made in right here in Minnesota.
If after 20 minutes (of second baking), the biscotti aren’t golden, turn the oven off and let them sit in the oven for another 10-15 minutes. The key here is to dry them out a bit so they are nice and crunchy.
Make ahead: Can be made ahead. Arrange in single layer in airtight container and keep at room temp for at least a few days, or freeze up to 3 weeks.
Keywords: Biscotti, Pistachio, Dried Cherry, Lemon, White Chocolate, shecooksdesign, Dried Cherry Pistachio and Lemon Biscotti
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