ORANGE PISTACHIO BISCOTTI
Steps:
- Preheat oven to 350 F. Line a large, heavy baking sheet with parchment paper. In medium bowl, sift together flour, baking powder and salt. Whisk to blend. In large bowl, combine sugar, butter, orange peel, juice and vanilla. Using an electric mixer, beat mixture until light and fluffy. Beat in eggs one at a time, beasting well after each addition. Mix in flour mixture until well blended. Stir in cherries and pistachios. Divide dough in half. On lighlty floured surface, with floured hands, shape each half into a 2 1/2 x 9 1/2" log. Place both logs on prepared baking sheet, spacing evently. Bake until light brown and firm to the touch, about 35 to 40 minutes. Remove from oven; let cool on baking sheet on cooling rack. Once cool, carefully transfer logs to cutting board. With a serrated knife, cut logs on the diagonal into 1/2" wide slices. Arrange slices cut side down onsame baking sheet. Bake 10 minutes; turn and bake 5 minutes more until golden. Transfer to cooling rack. Store biscotti at room temp for up to 2 weeks.
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