Great Food Finds San Francisco by Carolyn Jung

Author:Carolyn Jung
Language: eng
Format: epub
ISBN: 9781493028146
Publisher: Globe Pequot Press

CHERRY & PISTACHIO BISCOTTI

(Makes about 44 Cookies)

2 sticks unsalted butter, at room temperature

2 cups granulated sugar

4 eggs, at room temperature

2 yolks, at room temperature

2 teaspoons vanilla extract

4 cups all-purpose flour

2 teaspoons baking powder

1 cup chocolate chips

1 cup dried cherries or dried cranberries

1½ cups pistachios

Preheat oven to 350°F.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.

In a separate bowl, combine the eggs, yolks, and vanilla extract. With mixer running, slowly add egg mixture to the butter mixture. Mix just until incorporated.

In another bowl, sift together flour and baking powder. Add flour mixture to the butter-egg mixture; combine.

Fold in chocolate chips, dried cherries, and pistachios. Scrape dough so that it’s one neat ball in the bottom of the bowl. Cover with plastic wrap and refrigerate dough for at least 1½ hours to firm up.

Divide dough into 4 equal portions. Place dough on two parchment-lined baking pans (2 portions of dough per pan). Shape portions into logs, each about 10 inches long, 2½ inches wide, and 1-inch high. Wet fingertips if necessary to help shape the logs. Transfer pans to oven and bake 20–25 minutes, or until golden.

Remove pans from oven. Let logs rest for about 20 minutes or until cool enough to handle. Using a spatula, remove logs from parchment. With a serrated knife, cut logs on the diagonal into 1-inch slices, using a sawing motion. Place slices, cut side up, on baking pans and return to the oven. Bake for about 20 minutes or until golden brown, turning slices over halfway through.

Cool on a rack. Cookies can be kept in a covered container for about 2 weeks, or frozen for longer storage.

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