Pistachio and Dried Cherry Biscotti

Preheat oven to: 350

 

-2 cups of flour

-1 cup sugar

-½ cup old fashioned oats

-1tsp. baking powder

-½ tsp. baking soda

-½ tsp kosher salt

-2 large eggs

– 6 Tbsp vegetable oil

-1 Tbsp orange zest

-1 Tbsp lemon zest

-3 tsp vanilla extract

-½ tsp almond extract

-1 cup dried cherries

-1 cup unsalted, shelled pistachios

 

Line large baking sheet with parchment paper.

 

Combine first 6 ingredients in a mixing bowl with paddle. Blend on low speed for 30 seconds.  Meanwhile in a separate bowl, whisk together eggs and next 6 ingredients.  Add egg mixture to flour mixture and 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 long log about 3 inches wide.  Brush off excess flour, transfer logs to prepare sheet spaced at least 5” apart.  Flatten each log to about 1” thick.  Bake, rotate sheet halfway through until browned and set (approx 30 min).  Reduce oven to 250, remove logs from oven and place on working surface.  With sharp serrated knife cut the logs into pieces about an 1” thick.  Lay cut pieces on their side on the baking sheet again and place back into oven for another 40 minutes, rotate halfway through again.  Cook until lightly browned.

 

Remove, cool and serve.  If keeping for a few days store in an airtight container.