Sour Cherry - Pecan Biscotti

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2 cups dried tart cherries

1/4 cup orange juice

hot water

2 1/2 cups flour

1 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1 pinch salt

3 large eggs

1 cup chopped pecans

powdered sugar for rolling

 

preheat the oven to 350 degrees and line 2 cookie sheets with

parchemnt paper. combine the cherries and orange juice in a small

bowl and add just enough hot water to cover. set aside for 15 minutes

or more. In a mixing bowl, combine the flour, sugar, baking powder,

baking soda, and salt. drain the cherries and discard the liquid. in

a separate bowl, whisk the eggs together. add them to the flour

mixture along with the drained cherries and pecans, stir until a

stiff dough forms.scrape the dough onto a lightly sugared work

surface and divide it into 4 pieces. roll each piece with the palms

of your hands into a log slightly shorter than the length of your

cookie sheet. place two logs on each cookie sheet, several inches

apart. bake for 15 minutes, until the logs feel set or firm to the

touch. set the cookie sheets on racks and let cool. reset the oven to

300 degrees, when cool to the touch, place the logs on a cutting

board. with a serrated knife, slice them into 1/2 inch diagonal

slices. lay the biscotti out on the prepared cookie sheets in a

single layer and bake for an additional 10-15 minutes, until they are

dry and lightly toasted. cool completely, store in an airtight tin or

plastic container at room temperature for up to 2 weeks.