Cookie Exchange?

Dec 14

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.

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