If you’ve been keeping up with us lately you already know that we had a freak storm of tornadic proportions a couple of days ago. It left us and our neighborhood without power and a tree limb injected straight into our roof. Seriously it was crazy and you can read all about it in yesterday’s excruciating long post, a small tornado and 10 things to do without power. What can I say I was bored without power while we were seeking shelter in the natural science and history museum. But now with power on it’s time to return to normal, or how ever close we can get to it.
Needless to say this crazy week has royally screwed up my schedule and I am left with everything I was supposed to do earlier this week, including shooting a commercial photo shoot, crammed into today and tomorrow. Oh and did I mention we are leaving for Colorado on Saturday for our first family vacay? Someone send the anxiety meds quick!
Anyway, today I’m sharing a recipe that our family LOVES and hopefully I will be able to make some before we leave. This is also the recipe that I send overseas to my dear friends fighting in Iraq and Afghanistan. To all of you that have soldiers over seas this recipe takes forever to spoil and is perfect to ship! Slightly sweet and perfect for coffee, these homemade biscotti are a must!
Dried Cherry and Pistachio Biscotti
adapted from Room For Dessert By David Lebovitz
- 2/3 cup sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 cup of all-purpose flour
- 1/2 cup shelled, unsalted pistachios
- 1/2 cup dried cherries
- 1/4 cup dried cranberries
Preheat oven to 350°. Line a baking sheet with parchment paper.
With an electric or hand mixer, beat eggs and sugar for five minutes on high until the mixture is pale and fluffy. Add vanilla extract.
In a separate bowl combine flour, salt, and baking powder. Add to the wet mixture and stir until combined.
Add nuts and berries to dough and fold in.
Pour dough onto the parchment lined baking sheet and shape into a 10″ to 12″ x 4″ form. Note: dough is very sticky. Dampening your hands first with water will help you shape the dough. Place in oven and bake for 25 minutes. Allow to cool on cooling rack.
Reduce oven teperature to 325°.
On a cutting board and with a sharp bread knife, slice into 1 inch thick slices. Transfer slices back to the baking sheet cut side down. Return to a 325° oven and bake until golden brown about 1o minutes. Flip slices and continue to bake for another 5 to 10 minutes until golden.
NUM NUM, as Mia would say! My mouth is watering now and I’m going to have to make these today or tomorrow but only if I don’t go insane first.