Going to a cookie exchange? Office bake sale? If you’re like me, when you bake you end up licking the spoon, eating the dough and sneaking a few just-out-of-the-oven. I’m trying to get by this year without the typical fattening baking frenzy, but here’s a memorable recipe I made last year and am baking them again. They’re fairly low-fat & low-sugar and taste amazing with a skim cappuccino…YUM!
Skoog’s Pistachio & Dried Cherry Biscotti!
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup sugar
2 tsp grated orange zest
1/2 cup room temperature unsalted butter
3 egg whites
1 tsp vanilla extract
3/4 cup unsalted pistachios, toasted & coarsely chopped
1/2 cup dried cherries, coarsely chopped
Preheat oven to 350. Line baking sheet with parchment.
in a bowl, stir flour, baking powder and salt. In a food processor, combine sugar & orange zest until finely chopped. Transfer to a large bowl and add butter. Using an electric mixer on medium speed, beat until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low & gradually beat in flour mixture just until blended. Using a rubber spatula, fold in pistachios & cherries.
Divide dough in half and place both portions on parchment-lined baking sheet. Quickly form each half into foot-long log, 2 inches in diameter. Arrange logs at least 3 inches apart on baking sheet & smooth them with dampened fingers. Bake logs, rotating pan a half turn halfway through baking until logs begin to crack on top, about 35 minutes. Let cool on baking sheet for 10 minutes. Leave oven on.
Transfer logs to a cutting board and discard parchment. Cut each log on the diagonal with serrated knife into slices 1/2 inch thick. Arrange the slices flat on the 2 unlined baking sheets. Bake until lightly browned on both sides, about 16 minutes. Let biscotti cool on baking sheets on a wire rack.