Dark Chocolate Almond Cherry Bark

Dark Chocolate Almond Cherry Bark

3/4 c. roasted unsalted almonds, coarsely chopped
1/2 c. dried sweet cherries, coarsely chopped
6 ounces bittersweet chocolate, chopped

Place the almonds and cherries in a bowl.
Place the chocolate in a microwave-safe measuring cup.  Microwave on High for 1 minute or until the chocolate melts, stirring every 15 seconds.  Add the chocolate to the nut mixture, stirring just until combined.  Spread the mixture on a foil lined pan; freeze 1 hour.  Break into pieces; serve immediately.

Oat and Pistachio Sandies

Oat and Pistachio Sandies

1 c. flour
1 c. oatmeal
1 c. raw pistachios
1/2 tsp. salt
1/2 tsp. baking soda
1 c. (2 sticks) unsalted butter
1/3 c. sugar
1/4 c. powdered sugar

Set out butter to warm to room temperature.
Pulse flour, oatmeal, pistachios, salt and baking soda in a food processor to combine.  Small pieces of oatmeal and pistachio should still be visible.
Using an electric mixer on medium-high speed, beat butter, sugar and powdered sugar about 5 minutes.  Mixture will look light and fluffy.  Reduce the speed to low and add the dry ingredients, mixing just until blended.  Divide the dough between 2 sheets of plastic wrap and shape into 1 1/2" diameter logs.  Chill until firm, at least one hour.
Place racks in lower and upper thirds of the oven; preheat to 350 degrees.  Using a serrated knife, slice the logs into 1/4" thick rounds and place on parchment-lined baking sheets, spacing about 1/2" apart.  Bake, rotating the baking sheets once, until the cookies are golden brown around the edges, 10 - 12 minutes.  Transfer to wire racks: let cool.

The dough can be chilled up to 5 days or frozen up to 1 month.