Tart Cherry and Pine Nut Biscotti
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15 biscotti
Tart Cherry and Pine Nut Biscotti
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Adapted from The Photo Cookbook - Baking.
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Ingredients
- light brown sugar scant ½ cup
- 1 egg large
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground allspice
- dried tart cherries scant ½ cup
- pine nuts scant ½ cup, toasted
Instructions
- Preheat oven to 350°F . Place a rack in the middle of the oven. Line one baking sheet with a silpat or parchment paper and set aside.
- Place light brown sugar and egg into the bowl of a stand mixer and whisk until thick and pale brown (this took me 5 minutes with my stand mixer on medium speed).*
- Sift the flour, baking powder and allspice into the sugar and egg mixture. Using a wooden spoon (or silicon spatula), fold until dry ingredients are incorporated (but do not overmix!). Stir in the tart cherries and toasted pine nuts and mix gently until combined.
- Turn dough out onto your lined baking sheet and form into a long log (11 - 12 inches long). If you find the dough is sticking, lightly flour your hands and continue forming. Press the log down gently to flatten it just a bit.
- Bake for 20 - 25 minutes, until golden brown. Remove the log from the oven and let sit until cool enough to handle (about 4 minutes). Transfer the log to a cutting board and cut on a bias into ½-inch thick slices. Place slices back onto the lined baking sheet and baked for an additional 10 minutes, until golden brown. Remove biscotti from the oven and transfer to a wire rack to cool.
Notes
- *You could also use a hand mixer or whisk. If you do, the process could take longer than 5 minutes.
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