GF Coconut-Pistachio Biscotti

Yield   Makes 2 dozen

Ingredients

• 1 cup Bistro Blend All Purpose GF Flour (available www.theglutenfreebistro.com)


• 1 cup stone-ground yellow cornmeal


• 1/2 cup unsweetened shredded coconut


• 1/2 tsp baking powder


• 1/2 tsp coarse salt


• 2 large eggs


• 3/4 cup granulated cane sugar


• 6 Tbsp extra-virgin olive oil


•  1 Tbsp finely grated lemon zest


•  1 cup dried cherries


• 1 cup shelled pistachios

Directions

1. Heat oven to 350 (or 325 at altitude) degrees. In a large bowl, whisk flour, cornmeal, coconut, baking powder, and salt.


2. 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.


3. Transfer dough to a parchment-lined baking sheet and pat into a 14-by-4-inch log. Bake until firm and golden, 30 to 35 minutes (35 for altitude). Transfer to a wire rack and reduce oven to 325 (300 for altitude) degrees.


4. 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 sheet and bake, rotating halfway through, until just golden around the edges, 15 to 18 minutes (18 for altitude). Let cool completely.

Cook's Note

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

Original Recipe: http://www.wholeliving.com/210926/coconut-pistachio-biscotti