Day 6 - Cherry Pistachio Biscotti

Today's cookie is another Ina Garten recipe from her Cooking with Jeffrey cookbook.  The cookbook came out last year before the holidays so I was happy to try several of her recipes for Christmas as I knew they would not disappoint.  I really had not made many biscotti recipes as I had found the store bought versions tended to be pretty hard that you could only eat them dunked in a cup of coffee.  I tend to like softer chewy cookies so resisted making biscotti.  This recipe turned out to be a softer biscotti and the flavors were perfect.  Have with coffee or without, you will love them and the cherry and pistachio combination is perfect.  This recipe does have a few steps as it is twice baked but well worth the effort.

Ingredients:

12 tablespoons (1 and 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 and 1/2 teaspoons ground cinnamon
3 extra large eggs, at room temperature, one separated (again I used large eggs)
2 teaspoons pure vanilla extract
3 cups all purpose flour
1 and 1/3 cup almond meal or almond flour, such as Bob's Red Mill
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup shelled pistachios
1/2 cup whole dried cherries
Turbinado sugar, such as Sugar in the Raw

Preheat oven to 300 degrees.  Line a sheet pan with parchment paper.

Cream the butter, brown sugar, granulated sugar, and cinnamon in an electric mixed fitted with the paddle attachment at medium speed for 3 minutes, until light and fluffy.  With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.

In a medium bowl, combine the all purpose flour, almond meal, baking powder and salt.  With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined.  Scrape down the bowl and beater and make sure all the ingredients are combined.  Stir in the pistachios and cherries.

Roll the dough into a ball on a well floured board and cut in half (I did in thirds to make a little smaller).  With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.  (If making 3 logs, use a second sheet pan with parchment paper.  The 3 logs end up being about 9 inches long.

Place the reserved egg white in a bowl and beat with a whisk for 15 seconds.  Brush the logs with the egg white (save the rest) and sprinkle each log with 1 teaspoon of turbinado sugar.  Bake for 45 minutes (40 if making 3 logs), until lightly browned (the logs will be soft).  Cool for 30 minutes.

Turn the oven down to 275 degrees.

Line two sheet pans with parchment paper.  With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle.  Place slices cut side up on the prepared sheet pans.  Brush them with the egg white and sprinkle generously with turbinado sugar.  Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked.  Transfer to a baking rack to cool.  Cool completely and store in a sealed container at room temperature for up to a week or freeze like I do as soon as they are cooled.