We love a crunchy cookie, especially when they’re destined for dunking in our coffee or hot cocoa. These biscotti (that means twice-cooked) are only baked once but they still have that brittle exterior we look for. Studded with dried cherries and pretty green pistachios, they’re perfect for baking and gifting around the holidays. But don’t let that stop you from baking up a batch the rest of the year: feel free to substitute any dried fruit or nut that you like. Serve them like Italians do, at breakfast with a shot (or two) of strong espresso.
1½ cups granulated sugar
8 large egg yolks plus 4 large eggs, divided
½ teaspoon salt
4½ cups all-purpose flour
1 teaspoon baking powder
2 cups dried tart cherries
2 cups roasted salted pistachios
1 tablespoon water
Sat fat 1.91g
How to Make It
Beat the sugar, egg yolks, 3 whole eggs, and salt with an electric stand mixer fitted with the whisk attachment on medium-high until pale yellow and thick, about 5 minutes. Switch to the paddle attachment and, with the mixer on low, gradually add the flour and baking powder, beating until well combined, 2 to 3 minutes. Add the cherries and pistachios and beat until just combined. Divide the dough in half and wrap the halves with plastic wrap. Chill 1 hour.
Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Shape the dough into two 12-by-5-inch logs and place on the baking sheets. Whisk together the water and the remaining egg; brush the mixture on the logs.
Bake until golden brown, 35 to 40 minutes. Cool on the baking sheets 10 minutes. Transfer to a cutting board and cut each loaf into ½-inch slices. Cool completely, about 1 hour.
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