Cherry-Pistachio Biscotti

Directions

Heat oven to 350℉ (180℃).

Lightly grease a large cookie sheet.

In a food process, process flour, sugar, lime peel and baking powder until blended.

Add butter and cherries. Pulse until cherries are coarsely chopped.

Spoon off and reserve 1 tablespoon of the beaten eggs.

Add remaining eggs and the pistachios to food processor and pulse until dough is evenly moistened.

Turn dough out on a well-floured work surface (dough is stickly).

Divide dough in quarters.

With hands, roll each portion into a 9-inch log.

Place logs crosswise 3 inches apart on prepared baking sheet.

Press logs to flatten to 2 inch wide.

Brush with reserved eggs.

Bake 25 minutes or until golden brown.

Let cool on sheet on a wire rack 10 minutes.

Loosen with a spatula and remove to a cutting board.

Let cool 10 minutes longer.

Using a large heavy knife, cut each log diagonally in ½-inch-thick slices.

Arrange slices upright on clean cookie sheet (no need to grease sheet).

Bake 14 to 15 minutes longer until crisp.

Remove to wire rack to cool (cookie will get even more crisp).