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Cherry-pistachio biscotti
Ingredients
- 2 tablespoons (30 milliliters) vegetable oil
- 3/4 cup (180 milliliters) sugar
- 1 teaspoon (5 milliliters) vanilla
- 1 tablespoon (15 milliliters) orange zest
- 3 eggs
- 2-1/2 cups (600 milliliters) flour
- 1 teaspoon (5 milliliters) baking powder
- 1 cup (240 milliliters) chopped pistachios
- 1 cup (240 milliliters) dried cherries, coarsely chopped
Directions
- Preheat oven to 350 F (180 C).
- Mix vegetable oil and sugar.
- Add vanilla.
- Add orange zest and mix in.
- Add eggs to oil mixture one at a time and incorporate.
- Add flour and baking powder to egg mixture slowly and mix to incorporate.
- Add pistachios and cherries and stir in.
- Divide dough in half.
- Place on baking sheet.
- Lightly flour hands, and shape each into a nine centimeter wide and 2-1/2 centimeter thick long log.
- Use a wet spatula to make sure the sides are smooth.
- Bake for 35 minutes at 350 F (180 C).
- Spray log with water all over.
- Slice biscotti into two centimeter slices.
- Lay down on baking sheet.
- Bake for ten minutes.
- Flip and bake for ten minutes more.
- Let cool.
