I have done Biscotti many times but I do not remember how many recipes I have published about them.
These twice baked italian biscuits are wonderful for dunking in tea, coffe or a dessert.
This recipe with glazed Cherries (or dried cherries) and pistacchios is absolutely good and delicious. I also thought that the mixture of cranberries and pistachios would also be very good.
Finally I made a dip of white chocolate to make them better but they are equally rich if you eat alone.
source : Bake from scratch
1 cup granulated sugar (200 grams)
1/2 cup unsalted butter melted and cooled
3 tablespoons brandy or cognac
1 teaspoon vanilla extract
1 cup Candied Cherries (or dried cherries)
1/2 cup chopped pistachios
4 large eggs (divided)
2-3/4 cups (344 grams) all purpoose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon water
2 tablespoons turbinado or brown sugar
1/2 tablespoon sea salt
In a large bowl, stir together granulated sugar, melted butter, brandy or cognac and vanilla. Add candied cherries, pistachios and 3 eggs, stirring to combine.
In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.
Preheat oven to 180° c (350° F)
Transfer dough to a lightly floured surface: divide in half . Using floured hands shape each dough into long logs.
In a small bowl whisk together 1 teaspoon water and remaining egg. Brush egg wash onto dough. Sprinkle with turbinado or brown sugar and sea salt.
Bake until pale golden about 30 minutes.,
Carefully transfer loaf to Wire Racks Tolet cool by 15 minutes. Using a serrated knife, cut loaf in slices. Return to baking sheets, cute side down. Bake until golden about 15 minutes more turning slices halfway through baking.
Transfer to wire racks tolet cool completely.
Store in an airtight container for up to 4 days.
White chocolate drizzle
1 cup white chocolate chips
1 teaspoon vegetable shortening
Melt white chocolate chips in the microwave for 30 seconds.Mix in vegetable shortening and combine well.
Using a fork drizzle the the biscotti with white chocolate sauce.
Place in refrigerator until the chocolate becomes firm.
print recipe here
Biscottis con cerezas y pistachios