Cherry and Pistachio Bake-Once Biscotti

Ingredients 1 1/2 Cups granulated sugar 8 Large egg yolks 4 Large eggs, divided 1/2 teaspoon salt 1 teaspoon baking powder 4 1/2 cups flour 2 cups Dried tart cherries or cranberries 2 cups Roasted salted pistachios 1 tablespoon water

Instructions 1. Beat the sugar, egg yolks, 3 whole eggs, and salt with an electric stand mixer fitted with the whisk attachment on medium-high until pale yellow and thick, about 5 minutes. Switch to the paddle attachment and, with the mixer on low, gradually add the flour and baking powder, beating until well combined, 2 to 3 minutes. Add the cherries and pistachios and beat until just combined. Divide the dough in half and wrap the halves with plastic wrap. Chill 1 hour. 2. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Shape the dough into two 12-by-5-inch logs and place on the baking sheets. Whisk together the water and the remaining egg; brush the mixture on the logs. 3. Bake until golden brown, 35 to 40 minutes. Cool on the baking sheets 10 minutes. Transfer to a cutting board and cut each loaf into ½-inch slices. Cool completely, about 1 hour.

Description Sumner's favorite - a dense biscotti

Notes These disappear when put on the table. I use Craisins for the cherries or cranberries.

Source Real Simple