June 17, 2011

Bon Appetit Pistachio and Dried-Cherry Biscotti

As I've stated before I have a huge sweet tooth. I bake at least twice a week to keep up with my family's snacking habits and try to make a variety of different dessert options. Frequently I make chocolate chip and oatmeal cookies, but I have been trying to expose my two boys to a larger variety of dessert tastes. The May issue of Bon Appetit had a recipe for pistachio and dried-cherry biscotti that looked promising for a new cookie flavor for my family to try.

The ingredients for this recipe are easy to find, even at my smaller local grocery store. I bought shelled pistachio nuts, even though they are more expensive, to save me the time of shelling. This cookie dough is very dry, so don't be surprised and attempt to add water; the dough is meant to be difficult to bind together. The dough will bind together once pressed into the log shape and bakes up perfectly. I dipped the ends of my finished biscotti in melted white chocolate to add a bit of extra sweetness.

I have tried a number of biscotti recipes over the years and this recipe is by far the best one. The mixture of vanilla and almond extracts bring a nice rounded sweet flavor. My husband was upset due to the fact that my two sons ate most of the cookies before he got more than a couple. This recipe will replace any of my previous biscotti recipes. It is truly delicious.

For the recipe go to Bon Appetit Pistachio and Dried-Cherry Biscotti.

*The web version of this recipe has been modified. The original recipe from the magazine that I used had 2 cups of flour. Instead of using a mixer for the last part of the mixing, I used my hands and I had none of the problems that other people have found online.

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