Name: Cherry, Coconut and Pistachio Biscotti
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup stone-ground yellow cornmeal; 3/4 cup granulated sugar; 1/4 cup dried cherries or cranberries; 1/2 cup shelled pistachios; 1/2 cup unsweetened shredded coconut; 2 eggs; 6 tablespoons olive oil; Zest of 1 small lemon

Ingredients

Scale

For the gift jars:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup stone-ground yellow cornmeal
3/4 cup granulated sugar
1/4 cup dried cherries or cranberries
1/2 cup shelled pistachios
1/2 cup unsweetened shredded coconut

For the recipe:

2 eggs
6 tablespoons olive oil
Zest of 1 small lemon

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Instructions

To make the gift jar: In a small bowl, whisk flour, baking powder and salt. Add mixture to a large (at least 1 quart) mason jar. Top with cornmeal, sugar, dried cherries, pistachios and shredded coconut. Seal jar and gift to a friend with recipe instructions.
To make the biscotti: Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
Pour all ingredients from mason jar into a large bowl. In a separate medium bowl, whisk eggs, oil and lemon zest until combined. Add wet ingredients to dry ingredients; stir thoroughly to combine.
Shape and pat dough into a roughly 14-by-4-inch log on prepared baking sheet. Bake 30 to 35 minutes until golden brown and set. Cool completely.
Reduce oven temperature to 325 degrees F. Use a serrated knife to slice log diagonally into 1/2-inch slices. Place biscotti cut-side down on parchment-lined baking sheet, spaced at least a 1/2-inch apart. Bake 15 to 20 minutes, rotating sheet and flipping biscotti over halfway through, until biscotti are golden around the edges. Cool completely.