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Cookie Baking Tips
For drop cookies, make your
cookies about the same size so they bake evenly. A cookie scoop helps form
equal-size lumps. Space all cookies evenly and leave enough space between each
cookie to allow for spreading while baking.
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Cherry Nut Biscotti
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons grated lime peel
1/4 cup cold butter, cut into small pieces
3/4 cup dried tart cherries
3 eggs
1-1/4 cups shelled pistachios
In a food processor, combine flour, sugar, baking powder and lime rind. Pulse
until the lime rind is very fine. Add butter and cherries and pulse until
cherries are coarsely chopped.
In a bowl, beat eggs lightly. Spoon out 1 tablespoon beaten egg and set aside.
Add remainder to flour mixture, along with the pistachios. Pulse until dough is
evenly moistened. (Dough will be sticky.)
On a well-floured surface, divide dough into four portions. Shape each into
rolls 9 inches long. Place on prepared sheet at least 2 inches apart. Press
lightly to flatten and brush with reserved egg. Bake in preheated oven 25
minutes until golden brown. Cool on sheets about 15 minutes, then transfer to a
cutting board. Cut into slices 1/2-inch thick and place upright on sheet. Bake
15 minutes more until crisp. Immediately transfer to wire racks to cool.
Yield: About 3 dozen
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