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Candied cherries and pistachios biscotti (Biscottis con pistachios y cerezas )







I have done Biscotti many times but I do not remember how many recipes I have published about them. 
These twice baked italian biscuits are wonderful for dunking in tea, coffe or a dessert.
This recipe with glazed cherries (or dried cherries) and pistacchios is absolutely good and delicious. I also thought that the mixture of cranberries and pistachios would also be very good.
Finally I made a dip of white chocolate to make them better but they are equally rich if you eat alone.



source : Bake from scratch





Ingredients

1 cup granulated sugar (200 grams)
1/2 cup unsalted butter melted and cooled
3 tablespoons brandy or cognac
1 teaspoon vanilla extract
1 cup candied cherries (or dried cherries)
1/2 cup chopped pistachios
4 large eggs (divided)
2- 3/4 cups  (344 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon water
2 tablespoons  brown sugar
1/2 tablespoon sea salt



Method



In a large bowl, stir together granulated sugar, melted butter, brandy or cognac  and vanilla. Add candied cherries, pistachios and 3 eggs,  stirring to combine.
In a medium bowl, whisk together flour, baking powder and salt. Gradually add flour mixture to sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.

Preheat oven to 180° c (350° F)
Transfer dough to a lightly floured surface: divide in half . Using floured hands shape each dough into  long logs.
In a small bowl whisk together 1 teaspoon water and remaining egg. Brush egg  wash onto dough. Sprinkle with turbinado or brown sugar  and sea salt.
Bake until pale golden about 30  minutes.,
Carefully transfer loaf to wire racks tolet cool by 15 minutes. Using a serrated knife, cut loaf in  slices. Return to baking sheets, cute side down. Bake until golden about 15 minutes more turning slices halfway through baking.
Transfer to wire racks tolet cool completely.
Store in an airtight container for up to 4 days.

White chocolate drizzle

1 cup white chocolate chips
1 teaspoon vegetable shortening

Melt white chocolate chips in the microwave for 30 seconds.Mix in vegetable shortening and combine well.
Using a fork drizzle the the biscotti with white chocolate sauce.
Place in refrigerator until the chocolate becomes firm.


print recipe here








En español
Biscottis con cerezas y pistachios






   Ingredientes
1 taza de azucar granulada
1/2 taza de mantequilla derretida y enfriada
3 cucharadas de cognac o ron
1 cucharadita extracto de vainilla
1 taza de ceras confitadas o cranberries
1/2 taza de pistacchios sin sal pelados y picados
4 huevos grandes (1 para el final)
2  - 3/4 tazas de harina sin polvos de hornear
1 1/2 cucharadita polvos de hornear
1/4 cucharadita de sal
1 cucharadita de agua
2 cucharadas de azucar rubia
1/2 cucharada de sal de mar

para  baño chocolate blanco
1 taza de chocolate blanco en trozos o en chips.
1 cucharadita de manteca vegetal

Preparacion














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