Coconut-Pistachio Biscotti

When my Italian friend Emanuela offered me a bite of her freshly made biscotti I thought I'd died and gone to heaven. They were just perfect. Crisp but also slightly chewy, sweet without being over the top, and the tart cherries and pistachios were a great combo. You couldn't ask for a better partner for a cappuccino. Assuming the recipe was a cherished family secret, I was half expecting her to resist sharing it with me. Instead, she chuckled and then told me "it's from Martha Stewart!" Who would've guessed?

Coconut-Pistachio Biscotti
makes two dozen

1 cup flour
1 cup stone-ground yellow cornmeal
1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 large eggs
3/4 cup sugar
6 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest
1 cup dried sour cherries
1 cup shelled pistachios (raw and unsalted)

Heat over to 350. 

In a large bowl, whisk flour, cornmeal, coconut, baking powder and salt.

In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, oil and zest on medium speed until well combined. Reduce speed, add flour mixture and mix until just combined. Fold in cherries and pistachios.

Transfer dough to a parchment-lined baking sheet and pat into a 14"x4" log. Bake until firm and golden (about 30-35 minutes).

Transfer to a wire rack and reduce over to 325. 

Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into 1/2 inch slices. Arrange slices on parchment-lined baking hsset and bake, rotating half way through, until just golden around the edges (15-18 minutes). Let cool completely.

Biscotti can be stored in an airtight container for up to two weeks.