Name: Cherry-Pistachio Biscotti
Ingredients: 2 c All-purpose flour; 1 c Sugar; 2 ts Lime peel; finely grated; 1 ts Baking powder; 1/2 Stick cold butter; cut in small pieces (1/4 cup); 3/4 c Dried tart cherries; 3 lg Eggs; beaten with a fork; 1 1/4 c Pistachio nuts; shelled, lightly salted

In hard, cold reality, a person rarely seeks divorce for the well-being of the children. What is distressing about this myth is not so much the fallacy of it as its blatant hypocrisy. If people were really concerned for the well-being of their children, I would think they would move heaven and earth to transcend their false dilemma and move in the direction of responsible parenthood. With the use of this myth as a justification for divorce, humankind exposes its capacity for calling good evil and evil good. Here an act of selfishness is painted or portrayed as a noble act of self-sacrifice for the good of the children.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Italian	Cookies, Biscotti, Italian	1	Servings

INGREDIENTS

2	c	All-purpose flour
1	c	Sugar
2	ts	Lime peel; finely grated
1	ts	Baking powder
1/2		Stick cold butter; cut in small pieces (1/4 cup)
3/4	c	Dried tart cherries
3	lg	Eggs; beaten with a fork
1 1/4	c	Pistachio nuts; shelled, lightly salted

INSTRUCTIONS

Heat oven to 350 degree F. Lightly grease a large cookie sheet. In a food
process, process flour, sugar, lime peel and baking powder until blended.
Add butter and cherries. Pulse until cherries are coarsely chopped. Spoon
off and reserve 1 tablespoon of the beaten eggs. Add remaining eggs and the
pistachios to food processor and pulse until dough is evenly moistened.
Turn dough out on a well-floured work surface (dough is stickly). Divide
dough in quarters. With hands, roll each portion into a 9-inch log. Place
logs crosswise 3 inches apart on prepared baking sheet. Press logs to
flatten to 2 inch wide. Brush with reserved eggs. Bake 25 minutes or until
golden brown. Let cool on sheet on a wire rack 10 minutes. Loosen with a
spatula and remove to a cutting board. Let cool 10 minutes longer. Using a
large heavy knife, cut each log diagonally in 1/2-inch-thick slices.
Arrange slices upright on clean cookie sheet (no need to grease sheet).
Bake 14 to 15 minutes longer until crisp. Remove to wire rack to cool
(cookie will get even more crisp). From Woman's Day, November 1996.
Formatted by Mary Wilson (BWVB02B).
By [email protected] (Lynn Montroy) on Mar 10, 1997
Recipe by: =20
Posted to EAT-L Digest  by Bob & Carole Walberg <[email protected]>
on Dec 1, 1997

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