And olive oil. And coconut. This biscotti has a lot going on but it just works. My kids liked them but not well enough that they ate multiple biscotti a day. That was then left to me. I ate multiple biscotti a day. This particular version is weirdly addicting; not too sweet so it seems more like a snack food that you can keep eating, like a bowl of pretzels or something. Regardless, if baking for a more mature palate these are a straight win.
Don’t be put off by the olive oil. You’ll smell the difference in your batter but once they bake you can’t tell at all, plus they’re healthier for you this way. The cornmeal makes them have a great gritty crunch and the cherries and pistachios just work so well together.
Biscotti with Lemon, Coconut, Pistachios and Dried Cherries
Makes 3-4 dozen
1 c. white whole wheat or all purpose flour
1 c. cornmeal
1/2 c. unsweetened shredded coconut
1/2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. sugar
6 tbsp. extra virgin olive oil
zest of 1 lemon
1/2 c. dried cherries
1/2 c. shelled pistachios
1. Heat oven to 350 degrees. Whisk flour, cornmeal, coconut, baking powder and salt.
2. In another mixing bowl, whisk eggs, sugar, oil and lemon zest until smoothly combined.
3. Add to flour mixture and mix gently until almost combined.
4. Add cherries and pistachios and mix JUST until uniformly combined.
5. Line a baking sheet with silpat or parchment and shape dough into two 15 by 3 inch logs (about 2 inches high).
6. Bake for 30 minutes or until golden. Remove from oven and reduce oven temperature to 325.
7. Let cool for 20 minutes, then transfer logs to cutting board and slice diagonally into 1/2 – 3/4 inch slices using a serrated knife.
8. Return sliced biscotti to pan, cut side up. Bake in reduced-heat oven for 10-12 minutes or until lightly golden.
9. Remove to wire rack to cool completely.
Biscotti will keep 2 weeks in an airtight container at room temp.