Biscotti are twice baked Italian cookies that are perfect for dunking in coffee, tea, or sweet dessert wines.
Pistachio Cherry Biscotti
6 tablespoons (3/4 of a stick) unsalted butter, softened
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs, at room temperature
1 cup chopped pistachios
1 cup dried cherries, sweet or sour
2 cups all-purpose flour
Set Sun Oven out to preheat. Line a baking pan or sheet with parchment paper or silicone mats.
In a large bowl, use an electric mixer to beat the butter, sugar, salt, vanilla, and baking powder until smooth and creamy. Beat in the eggs (mixture may look curdled). Lower mixer speed and beat in the flour until the dough forms. Stir in the pistachios and cherries. Cut the dough in half. Place the halves on the prepared baking pan. Use your hands to form two loaves, approximately 7-inches long and 2 1/2-inches wide. Bake the loaves in the Sun Oven for 30 minutes. Remove the pan from the Sun Oven. Leave the Sun Oven out. Let the loaves cool for 10 to 20 minutes. Line two Sun oven baking racks two rimmed baking sheets with parchment paper. Use a serrated knife to slice the loaves into 7 to 8 cookies per loaf. Arrange the cookies on the prepared racks or pans and bake, stacked until golden and dry, 20 to 30 minutes. The top rack will cook slightly faster. Cool completely on racks. Store in an airtight container for up to 1 week.
Makes 14 t0 18 cookies