Cherry Pistachio Biscotti
Heat oven to 350°F.
In a large bowl, whisk together all purpose and white whole wheat flour, cornmeal, coconut, baking powder and sea salt.
In the bowl of an electric mixer fitted with the paddle attachment, mix eggs, sugar, agave, oil, and zest on medium speed until well combined. Reduce speed, add flour mixture, and mix until just combined. Fold in cherries and pistachios.
Transfer dough to a parchment lined baking sheet and pat into a slightly flattened log – 3 inches wide. Bake until firm and golden, 30-35 minutes.
Transfer to a wire rack and reduce oven to 325°F. Once cool, transfer log to a cutting board and, using a serrated knife, cut diagonally into ½ inch slices.
Arrange slices on parchment-lined baking sheet and bake, rotating half-way through, until just golden around the edges, 15-18 minutes. Let cool completely.
Store in an airtight container until serving.
In Your Glass
The dried cherry and pistachio in this dessert offer up some appealing flavor options. We’ve enjoyed this at the end of a meal with an older Cabernet Sauvignon such as a 2004 or 2005 One Point Five® Cabernet Sauvignon or even an older Hillside Select® Cabernet Sauvignon. In a different vein, we’ve savored the biscotti with a glass of Sauternes, a French sweet wine from the Sauternais region of the Graves section in Bordeaux, which typically offers some good acidity with its rich sweetness as well as an enticing nutty character.