Cherry Pecan Biscotti

Store bought Biscotti, to me, is doubtful.  The commercially made ones can break your teeth they are so hard.  Homemade ones,  even though they are baked right, don’t seem to be that way.  Must be the love that they are made with.

You can combine any dried fruit and nuts for your own tastes, but this is a nice one to start with.

• 1/4 cup extra virgin olive oil
• 3/4 cup sugar
• 2 tsp. pure vanilla extract
• 1 tsp. almond extract
• 2 large eggs
• 1  3/4 cups flour
• pinch of salt
• 1 tsp. baking powder
• 3/4 cup dried cherries, coarsely chopped
• 1 cup unsalted pecans, toasted, chopped
• icing sugar for sprinkling

Preheat oven to 325 degrees.  Firstly, mix together the oil and sugar.  Now add the two extracts and the eggs.  Beat until well blended.

In another bowl, blend together the dry ingredients.  Keep the mixer running on slow and add the dry ingredients to the mixture.  Fold in the dried cherries and pecans.

The dough is sticky, so dampen your hands and turn out on a lightly floured work surface.  Shape into two logs approximately 2 inches wide and 12 inches long and it should be about 1 1/2 inches high. Lightly sprinkle with icing sugar and place on a cookie sheet and bake for about 35 minutes.  They should be a light golden colour.

Remove from the oven and let them sit for about 2-3 minutes to cool down a bit and a sharp knife, slice on the diagonal.

Place the cookies, flat side down and bake for about 7 minutes.  Turn them over and bake another 7 minutes.  They should be dry.  Remove from the oven and cool completely.

Sample and enjoy! Store in a glass jar with a lid. It’s okay, this way everyone can look at them and,  in a flash, you will have to make more ‘cuz they will be gone.  When you notice that, it must be time for a martini.  Later.