Cherry-Pistachio Biscotti

Cherry-Pistachio Biscotti

2 1/2 c flour
1 1/2 t baking powder
1/2.    c butter, softened
1/2.    c brown sugar
2.         eggs
1.        t vanilla extract
1/2.    c dried cherries, chopped
1/2.    c pistachios, chopped

Heat oven to 375F.  Cream butter and sugar.  Beat in eggs, 1 at a time.  Add vanilla.  Mix 1/2 flour, baking powder, and salt.  Add remaining flour. The dough may get hard to mix, kneed with hands if necessary.  Add cherries and nuts.

With floured hands, roll dough into 2 12 inch logs. Place on large cookie sheet.  Flatten logs slightly so each is 2-3 inches wide. Bake for 23 minutes or until lightly browned.

 Cool until you can handle logs. Reduce oven temperature to 325F. Cut logs into 1/2 inch thick slices on the bias (~16 per log).  Eat the weird stubby pieces from the ends. Place cut side down on cookie sheet and bake 10 minutes until golden.

Makes 2 1/2 dozen. Prep 15 minutes, bake 43 minutes total. 95 calories, 4 g fat, 13 g carbs per cookie.