Dried Cherries and Pistachio Chocolate Biscotti

Ingredients 

Batter 

• 2 cups (250 grams) sifted all purpose flour
• 1/4 cup Gefen Cocoa Powder
• 2 teaspoon (10 grams) baking powder
• 1/4 teaspoon (2 grams) sea salt
• 3 large eggs
• 1 cup (200 grams) granulated sugar
• 1/4 cup oil
• 1 tablespoon vanilla extract
• 1 tablespoon instant coffee granules
• 3/4 cup roasted, lightly salted pistachios
• 3/4 cup Gefen Dried Cherries
• 1 cup Gefen Chocolate Chips

Directions 

1. Heat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

2. Sift the flour, cocoa powder, baking powder and salt in a bowl.

3. Separate yolk from one egg over a small bowl to catch the egg white. In the bowl of a stand mixer fitted with the paddle attachment, add two eggs plus one yolk and beat on medium high speed until pale and fluffy, three minutes.

4. Mix in the sugar, oil, vanilla extract, and coffee granules. Add the flour mixture and mix on low speed until just combined, and no streaks of flour remain.

5. Fold in the pistachios and chocolate chips.

6. Turn the dough onto a lightly floured surface and with floured hands, knead slightly. Divide the dough evenly. Run your hands under cold water, and then shape the dough into two 9×3-inch logs that are one inch thick.

7. Beat the reserved egg white until foamy and brush it over loaves.

8. Bake loaves, rotating sheets front to back midway, until the center is firm and the edges crisp, 30 minutes.

9. Transfer baking sheets to wire racks, leaving the oven on, and cool for 15 minutes.

10. With a serrated knife, cut 1/2-inch slices and lay them cut side up. Bake for an additional 15 to 17 minutes. The longer they stay in the oven, the harder they become.

11. Transfer to a wire rack to cool completely, they will crisp further as they cool. Store in an airtight container for up to five days or in the freezer for up to three months.