Candied Cherry, Date and Pistachio Biscotti

To make the candied cherries, in a medium saucepan, combine the cherries, granulated sugar, lemon juice and water. Cook over medium heat, stirring frequently, until the sugar is dissolved. Continue cooking until the syrup is thick enough that it takes 2 seconds for the liquid to close together when a spoon is passed through it, 30 to 35 minutes.

Preheat an oven to 200°F (93°C). Line a baking sheet with parchment paper.

Transfer the cherries to the prepared pan, spreading them to the edges. Bake until the cherries are dry but tacky, 1 1/2 to 2 hours. Refrigerate in an airtight container for up to 1 week.

To make the biscotti, in a large bowl, stir together the granulated sugar, melted butter, cherry brandy and vanilla. Add the candied cherries, dates, pistachios and 3 of the eggs, stirring to combine.

In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to the sugar mixture, stirring just until combined. Cover and refrigerate for 30 minutes.

Preheat an oven to 350°F (180°C).

Turn the dough out onto a lightly floured surface and shape into a 14-by-8-inch (35-by-20-cm) rectangle. Place on an ungreased baking sheet.

In a small bowl, whisk together the 1 tsp. water and the remaining 1 egg. Brush the egg wash onto the dough. Sprinkle with the turbinado sugar and sea salt.

Bake until pale golden, about 30 minutes. Carefully transfer the loaf to a wire rack and let cool for 15 minutes. Using a serrated knife, cut the loaf crosswise into 1-inch (2.5-cm) slices. Return them to the baking sheet, cut side down.

Bake until the biscotti are golden, about 15 minutes, turning the slices over halfway through baking. Transfer the biscotti to wire racks and let cool completely. Store in an airtight container for up to 4 days. Makes 14 biscotti.

Recipe courtesy of Brian Hart Hoffman, founder and editor-in-chief of Bake from Scratch