Cherry and Pistachio Biscotti

Description: Any dried fruit and nut work well in this recipe. However, the red of a dried cherry or cranberry with the green of the pistachio nut make these cookies a festive holiday cookie - perfect for dipping in the Chocolate Fountain!

Ingredients:

1 cup butter, cold
1 1/2 cups sugar
1 1/2 cups light brown sugar
4 eggs
3 Tablespoon vanilla
6 cups flour
3 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
2 cups dried cherries
3 cups pistachios

Directions:

Preheat oven to 350°F.
Prepare 4 cookie sheets by lining with wax paper.
Combine butter and sugars in a mixer and beat until creamy and light.
Beat in eggs, one at a time; add vanilla and blend well.
Add in remaining ingredients until just incorporated.
Do not over mix.
Remove dough, place on a well floured surface and knead dough until it comes together.
Shape dough into four 12-inch loaves, using more flour if necessary.
Place each loaf on its own cookie sheet.
Bake 2 loaves at a time, rotating cookie sheet 1/2 turn during baking time.
Bake for about 35 minutes.
Remove loaves from oven.
Bake remaining 2 loaves.
Lower oven temperature to 300°F.
Slice loaves lengthwise with a serrated knife 1/4 to 1/2 inch thick.
Bake 10-12 minutes.
Then turn biscotti over and bake them for an additional 5 minutes.
Repeat with remaining batches.
Once they have cooled, the biscotti can be frozen or can be stored in a vacuum sealed bag for about 12 weeks.
Makes 6 dozen biscotti.