Dried Cherry-Pistachio Biscotti

This recipe makes a very small quantity--only 22 cookies; so if you’re looking for a cookie-jarful, you’ll need to double this one!

Dried Cherry-Pistachio Biscotti

1/4c LunaOlivo Mission light olive oil

3/4c sugar

2tsp vanilla extract

1/2tsp orange extract

2 eggs

1-1/2c all-purpose flour

1/4c whole wheat pastry flour (I used Bob’s Red Mill)

1/4tsp sea salt

1tsp baking powder

1-1/2c pistachio nuts (I buy Trader Joe’s unsalted, shelled pistachios)

1/2c dried cherries

1) Preheat oven to 300°F.

2) In a medium bowl, or in a stand mixer bowl, mix together oil, sugar, vanilla & orange extracts.

3) Add eggs.

4) In a small bowl, combine flour, salt, & baking powder. Gradually add to egg mixture.

5) Mix in nuts & cherries.

6) Line cookie sheet with parchment paper.

7) With wet hands, divide dough in half and place on parchment-lined cookie sheet.

8) Form into two 12”x2” logs.

9) Bake for 35 minutes.

10) Remove from oven and cool for 10 minutes, reducing oven heat to 275 °F.

11) Cut logs diagonally into 3/4" slices.

12) Return to parchment-lined cooking sheet, laying each slice on its side.

13) Bake for 8-10 minutes. Cool completely.