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In the Oven: Almond Green Tea Cupcakes (Fortune Cupcakes)

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Enjoy our good fortune and bake up a batch of these delicate almond cupcakes with matcha frosting! Posting date is October 21.

Almond Green Tea Cupcakes (Fortune Cupcakes)
 
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Yield: 24 cupcakes
Ingredients
For the almond cupcakes
  • ½ cup sliced almonds
  • 2 cups cake flour
  • ½ cup all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ½ cup vegetable shortening, at room temperature
  • 1½ cups sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 1 large egg
  • 1 cup ice cold water
  • 2 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
For the green tea frosting
  • 1½ cups sugar
  • ¹/³ cup all-purpose flour
  • 1 tablespoon plus 1 teaspoon unsweetened matcha powder
  • 1½ cups milk
  • ¹/³ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
To assemble the cupcakes
  • 4 ounces (¾ cup) white chocolate, coarsely chopped
  • 24 white-chocolate-dipped fortune cookies
Instructions
Make the almond cupcakes
  1. Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  2. In the bowl of a food processor, pulse the almonds until they are a fine powder. Put the powdered almonds in a small bowl and set aside.
  3. Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and almond extract and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  5. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter. Fold in the powdered almonds.
  6. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pan and place them on the rack to cool completely.
Make the green tea frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, and matcha powder together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Strain the mixture through a fine-mesh sieve into the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla and continue beating until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and mix again.
Assemble the cupcakes
  1. There are many ways to frost a cupcake. If you have a pastry bag, simply fit the bag with the largest tip, fill the bag with the frosting, and pipe enough frosting to cover the cupcake. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. Top with a fortune cookie.

 

In the Oven: Marble Bundt Cake

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Next up on the schedule: a Marble Bundt Cake. The gentlemen bakers say that if you’re going to eat cake for breakfast, it should be this one! Posting date is October 7.

Marble Bundt Cake
 
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Yield: One 10-inch Bundt cake
Ingredients
For the chocolate swirl
  • 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 teaspoon unsweetened dark cocoa powder (like Valrhona)
For the sour cream cake
  • 3½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
  • 2 ¼ cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1½ teaspoons pure vanilla extract
Instructions
Make the chocolate swirl
  1. In the top of a double boiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
Make the sour cream cake
  1. Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with nonstick cooking spray.
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
  4. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  5. Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
  6. Spread half of the remaining plain cake batter in the prepared pan. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
  7. Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
  8. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
Notes
How to store: The cake will keep for 3 days, tightly covered, at room temperature.

 

In the Oven: Vanilla Bean Affogato

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Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!

Vanilla Bean Affogato
 
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Yield: 4 servings
Ingredients
  • 1 pint premium vanilla ice cream
  • 1 vanilla bean
  • ½ cup freshly brewed hot espresso
Instructions
  1. Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
  2. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
  3. Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.

 

In the Oven: Monster Cookies

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Next up on the schedule: Monster Cookies (equal parts oatmeal cookie, peanut butter cookie, and chocolate chip cookie). Posting date is September 9!

Monster Cookies
 
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Yield: 36 cookies
Ingredients
  • ½ cup all-purpose flour
  • 1 tablespoon baking soda
  • Pinch of salt
  • 5¾ cups rolled oats
  • ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
  • 1½ cups firmly packed light brown sugar
  • 1½ cups granulated sugar
  • 5 large eggs
  • ¼ teaspoon light corn syrup
  • ¼ teaspoon pure vanilla extract
  • 2 cups creamy peanut butter
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup (6 ounces) M&Ms
Instructions
  1. In a large bowl, whisk the flour, baking soda, and salt together. Add the oats and stir until the ingredients are evenly combined.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and pale in color. Add the sugars and mix on low speed until just incorporated. Do not overmix.
  3. Scrape down the bowl and add the eggs, one at a time, beating until smooth (about 20 seconds) and scraping down the bowl after each addition. Add the corn syrup and vanilla and beat until just incorporated.
  4. Scrape down the bowl and add the peanut butter. Mix on low speed until just combined. Add the oat mixture in three additions, mixing on low speed until just incorporated.
  5. Use a spatula or wooden spoon to fold in the chocolate chips and M&Ms. Cover the bowl tightly and refrigerate for 5 hours.
  6. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  7. Use an ice cream scoop with a release mechanism to scoop out the dough in 2-tablespoon-size balls onto the prepared baking sheets, 2 inches apart. Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown. Let cool on the pans for 8 to 10 minutes before transferring the cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 3 days.

 

In the Oven: Brewer’s Blondies

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Next up on the schedule: Brewer’s Blondies. Posting date is August 26!

Brewer's Blondies
 
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Yield: 24 bars
Ingredients
  • 2⅓ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons malted milk powder
  • 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
  • 1¾ cups firmly packed dark brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
  • ¾ cup (9 ounces) semisweet chocolate chips
  • ¾ cup toasted walnuts, chopped
  • Vanilla ice cream, to serve
Instructions
  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13- inch baking pan.
  2. In a medium bowl, whisk the flour, baking powder, salt, and malted milk powder together.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
  4. Add the flour mixture in two batches and beat until just combined. Add the malted milk balls, chocolate chips, and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
  5. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
  6. Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious warm. Cut them into squares and serve with ice cream. They also taste great at room temperature. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.

 

In the Oven: Sweet and Salty Cake

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For our August 12 posting date, we are baking the signature Baked dessert: Sweet and Salty Cake! Get out your cake pans….

Sweet and Salty Cake
 
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Yield: 1 (8-inch) cake
Ingredients
For the classic chocolate cake layers
  • 3⁄4 cup dark unsweetened cocoa powder
  • 11⁄4 cups hot water
  • 2⁄3 cup sour cream
  • 2 2⁄3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
  • 1⁄2 cup vegetable shortening
  • 11⁄2 cups granulated sugar
  • 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
For the salted caramel
  • 1⁄2 cup heavy cream
  • 1 teaspoon fleur de sel
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 1⁄4 cup sour cream
For the whipped caramel ganache frosting
  • 1 pound dark chocolate (60 to 70% cacao), chopped
  • 11⁄2 cups heavy cream
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1⁄2-inch pieces
To assemble the cake
  • 2 teaspoons fleur de sel, plus more for garnish
Instructions
Make the classic chocolate cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
  3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.
  5. Add the flour mixture, alternating with the cocoa mixture, in three addi- tions, beginning and ending with the flour mixture.
  6. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the salted caramel
  1. In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.
  2. Meanwhile, keeping a close eye on the cream mixture so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let cool for 1 minute.
  3. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.
Make the whipped caramel ganache frosting
  1. Put the chocolate in a large heatproof bowl and set aside.
  2. In a small saucepan, bring the cream to a simmer over very low heat.
  3. Meanwhile, keeping a close eye on the cream so it doesn’t burn, in a medium saucepan combine 1⁄4 cup water, the sugar, and corn syrup, stirring them together carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees F., 6 to 8 minutes. Remove from the heat and let the caramel cool for 1 minute.
  4. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
  5. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.
Assemble the cake
  1. Place one cake layer on a serving platter. Spread 1⁄4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3⁄4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
  2. Remove the cake from the refrig-erator and let it sit at room temperature for at least 2 hours before serving.
Notes
How to store: This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days.

 

In the Oven: Sour Cherry Slump

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No need to turn on the oven to make this week’s recipe — you cook this “twice-removed cousin of the cobbler family” entirely on the stovetop. Posting date is July 29!

Sour Cherry Slump
 
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Yield: 8 servings
Ingredients
For the biscuit topping
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ cup sour cream
  • Raw sugar for topping (optional)
For the Sour Cherries
  • 2 pints sour cherries, pitted and drained
  • ½ cup firmly packed dark brown sugar
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • Grated zest of 1 lemon
  • Whipped cream or vanilla ice cream to serve
Instructions
Make the biscuit topping
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. With a wooden spoon, stir in the melted butter and mix until combined. Add ¼ cup of the sour cream and stir. Add a few heaping tablespoons of the remaining sour cream, stirring between each addition, until the dough feels wet. You may end up using slightly less than the ½ cup of the sour cream. Set aside while you prepare the sour cherries.
Make the sour cherries
  1. In a well-seasoned 8-inch or 8 ½-inch cast-iron skillet, gently combine the cherries, sugars, 3 tablespoons water, the lemon juice, and lemon zest.
  2. Cover the skillet with a lid or a piece of tight-fitting foil and bring the mixture to a rapid boil over medium heat.
  3. When the mixture reaches a boil, remove the skillet from the heat and scoop heaping tablespoons of the biscuit topping over the cherries, covering as much surface area as possible. If using, sprinkle the top with raw sugar. Cover the skillet tightly and return it to low heat. Cook for about 15 minutes. Do not remove the lid. After 15 minutes, check the topping for doneness; it should be dry to the touch. (The topping will not brown the way it would in an oven.)
  4. Serve the slump hot from the pan.

 

In the Oven: Iced Raspberry Tea Granita

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No need to turn on your ovens for our next recipe –we’re taking a cool break from the summer heat with an iced raspberry tea granita! Posting date is July 15.

Iced Raspberry Tea Granita
 
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Yield: about 4 servings
Ingredients
  • ½ pound raspberries (about ¾ cup)
  • ½ pound strawberries (about ¾ cup)
  • ⅔ cup sugar
  • 1 cup raspberry iced tea (or other fruit tea)
  • ¾ cup Champagne
  • Grated zest of 1 lime
  • Handful of fresh raspberries for garnish
Instructions
  1. In the bowl of a food processor, pulse the raspberries, strawberries, and sugar together until smooth. Add the iced tea, Champagne, and lime zest and pulse until combined.
  2. Pour the mixture through a fine-mesh sieve directly into an 8-inch square metal baking pan, cover tightly with aluminum foil, and put in the freezer. Use a fork to scrape or stir the mixture every hour for about 6 hours, or until the granita is frozen.
  3. Use the tines of the fork to scrape the granita, creating flakes. Divide the flakes evenly among 4 glasses, garnish each with a single raspberry, and serve with small spoons.

 

In the Oven: Icebox Towers

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Make sure to give yourself some time to make these little towers of chocolate, creamy deliciousness since there are several components and steps involved. Or skip all of the work and just make the cookies. Posting date is July 1!

Icebox Towers
 
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Yield: 6 individual cookie towers
Ingredients
For the chocolate cookies
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ¾ cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup dark unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour
For the chocolate pastry cream
  • 1 cup half-and-half
  • 3 large egg yolks
  • ¼ cup sugar
  • 1½ tablespoons all-purpose flour
  • ⅛ teaspoon salt
  • 3 ounces bittersweet chocolate, or dark chocolate (60 to 72% cacao), melted
For the whipped cream filling
  • 1 cup heavy cream
  • 1 teaspoon confectioners’ sugar
  • 1 teaspoon pure vanilla extract
Instructions
Make the chocolate cookies
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar at low speed until smooth. Beat in the egg and vanilla, then beat in the cocoa powder and salt. Add the flour and beat until just combined. Form the cookie dough into 2 disks, wrap in plastic, and refrigerate for about 1 hour, or until firm.
  2. Preheat the oven to 325 degrees F.
  3. On a lightly floured board, roll out each disk of chilled cookie dough to a ½-inch round, ¼ inch thick. Using a 2½-inch round biscuit cutter, cut out as many rounds as you can; transfer the rounds to a large rimmed baking sheet. Gather the dough scraps, chill briefly, reroll, and cut more rounds. You should have 32 to 34 rounds. You only need 30 rounds for the towers, but a few extras are good to have on hand.
  4. Bake in the center of the oven for 10 to 12 minutes, until the cookies are just set. Let cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the chocolate pastry cream
  1. Set a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
  3. In a medium bowl, whisk the egg yolks, sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-andhalf in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the chocolate and vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.
Make the whipped cream filling
  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, confectioners’ sugar, and vanilla until stiff peaks form.
  2. Transfer ¾ cup of the whipped cream to a small bowl. Beat in 3 tablespoons of the chocolate pastry cream to make a light-chocolate cream.
Assemble the icebox towers
  1. Arrange 30 cookies on a work surface. Fill 3 pastry bags fitted with large plain tips with the chocolate pastry cream, the light-chocolate cream, and the whipped cream.
  2. Pipe the chocolate pastry cream onto 12 cookies. Pipe the light-chocolate cream onto 6 cookies. Pipe the whipped cream onto the remaining 12 cookies. Stack the towers: Start with a chocolate pastry cream–topped cookie, then a light-chocolate cream–topped cookie, followed by a whipped cream–topped cookie, another chocolate pastry cream-topped cookie, and finally a whipped cream–topped cookie. Repeat with the remaining cookies. Pipe a small dollop of any remaining chocolate pastry cream onto the top of each whipped cream–topped tower. Transfer the cookie towers to a serving platter and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
How to store: The towers can be refrigerated for up to 2 days.

 

In the Oven: Pistachio Cherry Biscotti

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Next up on the schedule, we’re making pistachio cherry biscotti! Posting date is June 17.

Pistachio Cherry Biscotti
 
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Yield: 24 large biscotti
Ingredients
  • 1⅓ cup sugar
  • 1¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 ¼ cups all-purpose flour
  • 1 cup pistachios, toasted
  • 1 cup dried cherries
  • 1 large egg white
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the sugar, baking powder, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the sugar mixture together until the color is uniform and the mixture is thick. Add the vanilla and beat for 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the pistachios and cherries and beat until just combined.
  4. Turn the dough out onto the prepared baking sheet and shape it into a log about 16 inches long, 3½ inches wide, and ¾ inch thick. Use an offset spatula to smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but not browned. Let cool on the pan for 10 minutes.
  5. Lower the oven temperature to 325 degrees F.
  6. While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log.
  7. Cut the log into ¾-inch slices with a serrated knife, set them on the baking sheet cut sides up and down, and bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual biscotti to a rack to cool completely.
Notes
How to store: The biscotti will keep in an airtight container for up to 2 weeks.