Christmas Biscotti with Pistachios, Cherries and Chocolate Chips
Makes about 3 dozen cookies
2 1/2 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs (plus 1 for egg wash)
1 tsp vanilla extract
1 cup dried cherries (let soak in hot water for 5 minutes, drain and pat dry)
1 cup shelled pistachios
1 cup mini chocolate chips
Preheat oven to 325ºF. Prepare one large or 2 smaller baking sheets with parchment paper.
In an electric standing mixer fitted with a paddle attachment, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, add 3 eggs and vanilla. With the mixer on medium low, add the eggs and vanilla, letting each egg incorporate. Continue mixing until the dough is just about to come together (it's a dry dough). Add the soaked cherries, pistachios and chocolate chips, and stir on low to combine and bring dough together.
On a lightly floured surface, knead dough a few times. Divide dough in half and form into two logs, about 13 inches long and 2 inches wide. Transfer to baking sheet/s leaving 2-3 inches of space in-between. Bake until golden-brown on the outside, about 30 minutes. Let cool for 5 minutes, then transfer to cooling rack for at least 10 minutes. Using a serrated knife, diagonally cut the logs into 3/4-inch thick pieces. Transfer biscotti to baking sheets and bake for 10-12 more minutes, flipping the biscotti halfway through cooking. Transfer to cooling rack to cool completely. Enjoy with coffee for breakfast, dessert or a snack!
