Pistachio Cherry Biscotti
from the cookbook "Kosher by Design Lightens Up"
by Susie Fishbein
Parve/Makes 18 Biscotti
Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons canola oil
1 large egg plus 1 egg white (from large egg), lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon orange zest
1/4 cup orange juice (from medium orange)
1/2 cup dried cherries, coarsely chopped
1/3 cup (2 ounces) chopped good-quality semisweet chocolate or chocolate chips
1/3 cup shelled pistachios, coarsely chopped
Directions:
1. Preheat oven to 350°. Cover a cookie sheet with parchment paper and set aside.
2. In the bowl of a stand mixer, at medium speed, combine the whole wheat flour, all -purpose flour, sugar, baking soda, baking powder, and salt. Add the oil, egg and egg white, vanilla, orange zest, and orange juice. Mix until a loose dough forms. Do not over-mix, as whole wheat flour will toughen Stir in the cherries, chocolate, and pistachios.
3. Transfer the dough to the cookie sheet and form into a long, flat log about 14- by 4-inches wide. Bake for 25-30 minutes or until outside of log is baked but log is still soft. Remove from oven and cool for 5 minutes
4. Using a bread knife or a serrated knife, slice the dough into 1/2-inch-thick slices. Arrange the slices on the cookie sheet and return to the oven to bake for an additional 10 minutes. Flip the biscotti and return them to the oven for a final 10 minutes.
5. Cool completely and store in an airtight container.
