Recipe - Cherry-Pistachio Biscotti

2 cup Allpurpose flour
1 cup Sugar
2 teaspoon Lime peel; finely grated
1 teaspoon Baking powder
One half Stick cold butter; cut in
small pieces (One fourth cup)
Three fourths cup Dried tart cherries
3 lg Eggs; beaten with a fork
1 One fourth cup Pistachio nuts; shelled,
lightly salted

Heat oven to 350 degree F. Lightly grease a large cookie sheet. In a food
process, process flour, sugar, lime peel and baking powder until blended.
Add butter and cherries. Pulse until cherries are coarsely chopped. Spoon
off and reserve 1 tablespoon of the beaten eggs. Add remaining eggs and the
pistachios to food processor and pulse until dough is evenly moistened.
Turn dough out on a wellfloured work surface (dough is stickly). Divide
dough in quarters. With hands, roll each portion into a 9inch log. Place
logs crosswise 3 inches apart on prepared baking sheet. Press logs to
flatten to 2 inch wide. Brush with reserved eggs. Bake 25 minutes or until
golden brown. Let cool on sheet on a wire rack 10 minutes. Loosen with a
spatula and remove to a cutting board. Let cool 10 minutes longer. Using a
large heavy knife, cut each log diagonally in 1/2inchthick slices.
Arrange slices upright on clean cookie sheet (no need to grease sheet).
Bake 14 to 15 minutes longer until crisp. Remove to wire rack to cool
(cookie will get even more crisp). From Woman's Day, November 1996.
Formatted by Mary Wilson (BWVB02B).

By novmom@juno.com (Lynn Montroy) on Mar 10, 1997

Recipe by: =20

Posted to EATL Digest by Bob & Carole Walberg walbergr@MB.SYMPATICO.CA
on Dec 1, 1997