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Chocolate Chunk Dried Cherry And Pistachio Biscotti
Super chunky and stuffed to the brim biscotti. The olive oil gives these a wonderfully fruity depth of flavor with plenty of zest to accent the flavor. I stuck as much chocolate, tart cherries, and nutty pistachios as I could in here giving these crunchy cookies a high impact. They are lovely in the morning with coffee and late night with tea.
Prep Time: 00:20
Cook Time: 01:10
1 - 3/4 cups all-purpose flour
1 cup coconut sugar (or granulated sugar)
1/2 cup old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
2 large eggs
3 tablespoons good quality olive oil
2 zest of oranges
1 zest of lemon
1 - 1/2 tsp vanilla extract
3/4 cup chopped dried cherries
3/4 cup unsalted, roasted and shelled pistachios
3/4 cup semi-sweet chocolate chunks (or chips)
1Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
2Combine the flour, sugar, oats, baking powder, baking soda, and salt in the bowl of a stand mixer fixed with a paddle attachment. Mix until combined.
3In a separate bowl, whisk together the eggs, olive oil, zest of the oranges and lemon, and vanilla.
4Slowly add the egg mixture into the flour mixture on low speedup until well combined, about 1-2 minutes.
5Fold in the pistachios, cherries, and chocolate on low speed just until combined.
6Transfer dough to a lightly floured work surface and separate the dough in half. Shape each half into a long log and transfer onto the prepared baking sheet with 3-4” between each log. Flatten each log into a 2”-wide strip.
7Bake, rotating halfway through until golden brown, about 30 minutes. Transfer logs to a rack and let sit for 15 minutes to cool.
8Reduce oven temperature to 250 degrees F and line a second baking sheet with parchment paper.
9Transfer the biscotti to a working space. Using a serrated knife, cut each strip diagonally into 2/3” slices. Arrange slices cut side on prepared baking sheets.
10Bake biscotti rotating sheet pans halfway through, until dried out and crisp, about 35-40 minutes. Transfer to a baking sheet to cool.
Store in an airtight container at room temperature.
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