I found this recipe in the latest Bon Appetit magazine, and knew immediately that I wanted to make it. First, because I’ve NEVER made biscotti before (I can hear my late Italian grandmother rolling over in her grave at this news), and second, because while I haven’t yet dined at Locanda Verde, I’m a huge fan of it’s Chef-Proprietor Andrew Carmellini, and have heard great things about the restaurant’s pastry chef, Karen Demasco. When I saw Karen’s name associated with these biscotti, I knew they’d be great.
I also wanted to make these so that my wife and I would have access to an afternoon treat that I wouldn’t have to replenish in a day or two. You see, we both work out of a home office, and enjoy a little nibble with our afternoon coffee or tea. While she is partial to chocolate, I like something with a little more heft and crunch to it. My bet was that the kids would like, but not love these little darlings, and I was right. They are low on the sweetness scale, and a rather sophisticated nosh what with their dried tart cherries, pistachios and citrus zest. Around here, it’s almost impossible to keep sweet things on-hand for more than a day, our five kids see to that, but these are just different enough to not have caught on like wildfire, and actually have hung around for a while.
I’ve always loved a good biscotti, and these certainly fall into that camp, they are delicious. Now that I know how easy they are to craft, I’m on the lookout for other “adult-friendly” flavor combinations to mix things up a bit. Any of you have suggestions for my next batch of biscotti? I’m looking for an intriguing flavor profile, but one that won’t be a home run with the kids, lest they eat them all in a day!
Cheers – Steve
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1/2 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3 tablespoons vegetable oil
- 1 tablespoon orange zest
- 2 teaspoons lemon zest
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup dried cherries
- 1 cup unsalted, shelled pistachios
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
- Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
- Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.