The former White House pastry chef and coauthor of The Sweet Spot bakes up a treat ideal for dunking

By People Staff
November 22, 2017 12:00 PM
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Credit: Victor Protasio

The former White House pastry chef and coauthor of The Sweet Spot bakes up a treat ideal for dunking

Bill Yosses’s Almond Cherry Biscotti

⅓ cup shelled pistachios
⅓ cup whole almonds
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
¼ cup packed dark brown sugar
1 tsp. baking powder
1 tbsp. tangerine zest
3 ½ tbsp. canola oil
2 large eggs, lightly beaten
¼ cup whole milk
2 tbsp. honey
½ tsp. pure almond extract
1 cup dried cherries, chopped

1. Preheat oven to 350°. Combine pistachios and almonds on a baking sheet, and roast in oven until fragrant, 6 to 8 minutes. Set aside to cool, about 20 minutes; coarsely chop.

2. Beat flours, sugar and baking powder with an electric stand mixer on low speed until combined. Add zest, canola oil, eggs, milk, honey and almond extract; increase speed to medium, and beat just until dough comes together, 1 to 2 minutes. (Do not overmix.) Remove bowl from mixer, and, using a wooden spoon, stir in dried cherries and roasted nuts until evenly distributed throughout dough. (Dough will be very sticky.)

3. Line a baking sheet with parchment paper. Transfer dough to a 16-inch-long sheet of plastic wrap. Bring 1 long side of plastic wrap over the dough, and shape dough into a 12-inch-long log, 2 to 3 inches in diameter. Transfer log to prepared baking sheet, and remove plastic wrap. Bake until browned, about 25 to 30 minutes, rotating baking sheet halfway through. Set aside to cool completely, about 30 minutes.

4. Using a serrated knife, cut log on the diagonal into ½-inch-thick slices. Arrange slices, cut side down, in a single layer on a baking sheet lined with a fresh sheet of parchment paper. Bake until browned and crisp, 25 to 30 minutes, turning biscotti over, after 15 minutes. Cool completely. Store in an airtight container at room temperature for up to 1 week.

Makes: 18 biscotti
Active time: 20 minutes
Total time: 2 hours, 20 minutes

Tip! After the first bake (step 3), lightly spritz the dough log with lukewarm water. Softening and dampening the crust slightly will make cutting the biscotti much easier and will result in smooth, clean slices.