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merry & BRIGHT

“THERE’S NO BETTER WAY TO START THE FESTIVE SEASON THAN WITH HOMEMADE COOKIES! SPREAD THE LOVE BY TURNING THESE TREATS INTO EDIBLE GIFTS.”

DARK CHOCOLATE, SOUR CHERRY & PISTACHIO BISCOTTI

MAKES 40

1 cup (220g) caster sugar
2 eggs
1 tsp vanilla extract
1/4 cup (60ml) extra virgin olive oil
13/4 cups (260g) plain flour
1 tsp baking powder
1 tsp cocoa powder
150g pistachios, roughly chopped
50g sour cherries, roughly chopped
150g dark (70%) chocolate, chopped
3 tsp vegetable oil

Preheat oven to 180°C. Line 2 large baking trays with baking paper.

Beat sugar, eggs and vanilla in a stand mixer for 5 minutes or until pale. Add olive oil and beat until creamy. Add flour, baking powder, cocoa, pistachio and sour cherries, and mix to combine. With floured hands, shape dough into 2 logs, about 20cm x 7cm. Transfer to prepared trays and bake for 30

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