Cherry Pecan Biscotti

It's almost time to get fully into Christmas baking mode....woohoooo!  While I'm still stockpiling my baking ingredients, I decided to whip up a quick batch of biscotti to start off the baking season. 

Biscotti doesn't get enough attention if you ask me.  It seems that baking is all about more ingredients, over the top combinations and excess.  While I'm definitely on board with joining in on the super charged up cookies and baking, deep down I really love simplicity.  I'll bake the 24 layer Magic Bars or the cookie with the snickers crust, Reese middle layer and brownie cookie top because it's just plain fun, but place a tray of cookies near me and I'l almost always grab shortbread or cookie with the least amount of things happening. 

Like biscotti.  Crisp firm cookie that holds up well to extra hot and strong coffee?  Good stuff if you ask me.  My favorite biscotti recipe uses only egg whites which makes it a perfect pairing to make with my grandmas butter cookies--which only uses egg yolks.  

And of course, the great thing about biscotti is that you can take the core recipe, and swap in any dried fruit and/or nut you want.  I have a particular affinity for pecans and cherries.

The best thing about biscotti is how simple it is.  It is the perfect thing to kickoff the holiday baking. It's also the perfect thing to enjoy while starting off the holiday wrapping sessions.  I love packages under the tree so much, that I have to admit I'm a little disappointed when it comes time to unwrap them.  I'd leave them there for months if I could. 

Puppies like Christmas too. 

Cherry Pecan Biscotti

Ingredients
2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
3 large egg whites
1 tsp vanilla
1/2 tsp cinnamon
1 tsp orange zest
3/4 cup toasted and chopped pecans
1 cup dried cherries

Directions:

1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer combine the flour, sugar, oats, baking powder, soda and salt. Mix with the paddle attachment until blended - about 30 seconds. 
3. In a separate bowl whisk the eggs, oil, zests, vanilla and almond extract. Add the egg mixture to the flour and oats and mix until it forms a dough. Add the cherries and pistachios and mix until incorporated.
4. Pour the dough out onto a lightly floured piece of wax paper. Shape dough into log 18 x 2 inches.  Lightly flatten top.
5. Bake until lightly browned about 30 minutes. Carefully slide log onto a rack to cool for about 15 minutes. 
6. Reduce the oven to 250 degrees. Transfer the biscotti to a cutting board. Cut each strip diagonally into 1/3" thick slices using a serrated knife. 
7.  Arrange slices, cut side down, on the baking sheet. 
8. Bake the biscotti about 40 minutes, flipping cookies half way through. 
9. Transfer to a rack and allow the cookies to cool completely.