2 1/2 cup flour
1/2 cup softened butter
1 cup pistachios, finely chopped
1 cup dried cherries, finely chopped (or dried cranberries)
1/2 tsp almond extract
1 1/2 tsp baking powder
1/2 tsp amaretto liqueur (or vanilla extract)
1/4 tsp salt
Preheat your oven to 325 degrees.
Line a baking sheet with parchment paper. In a large mixing bowl add the flour, baking powder and salt and mix together. In another mixing bowl mix the butter and sugar until fluffy. Add the eggs to the butter and sugar one at a time. Then add the flour mixture to the sugar mixture. Then add the dried cherries and the nuts. Mix together until it forms a dough. (Using flower and your hands) Make 2 logs of dough and place them on the baking sheet. Place in the over for 40 minutes, until the edges are lightly browned. Remove from the oven to let them cool and reduce the heat to 250 degrees.
Once they have cooled down slice them in 1 inch thick pieces and lay them back on to the baking sheet, this time on their sides (you will be browned both sides). Place them back into the oven and bake for 15-20 minutes or until the edges are golden brown and completely dry (you can flip them half way into the baking time). Remove from the oven and cool them in a rack.
Suggestion: Dip one end of each biscotti in melted dark/white chocolate (add 1 tbsp of Crisco to a Pyrex bowl of chocolate chips and either melt the chocolate in the bowl over a small pot of medium-hot water or in the microwave). Let them dry on the rack and then seal them in a container.
Serve with Coffee and a little Bailey's Irish Cream.
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