corazon
Executive Chef
I made these last x-mas for gifts and they were a huge hit! For the chocoholics, I dipped them in semi-sweet chocolate. Hope this is helpful!
Cranberry Pistachio Biscotti
1 1/3 dried cranberries (¼ lb)
2 ½ cups unbleached all-purpose flour
1 cup sugar ½ teaspoon baking soda
½ teaspoon baking powder ½ teaspoon salt
3 large eggs 1 teaspoon vanilla
1 cup salted shell pistachios
1 large egg beaten with 1 teaspoon milk
1. Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels.
2. Preheat oven to 325°F. Butter and flour a large baking sheet, knocking off excess flour.
3. Mix together flour, sugar, salt, baking soda and powder in a large bowl, with an electric mixer at moderate speed until combined well. Add eggs and vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed.
4. Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13-by-2 inch slightly flattened log on baking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.
5. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack for 10 minutes. Transfer to a cutting board and cut diagonally into ½-inch slices with a serrated knife. Arrange slices, a cut side down, in 1 layer on baking sheet (don’t worry if slices touch each other). Bake in middle of oven turning once, until golden and crisp, 20 to 25 minutes total.
Biscotti will keep in an airtight container at room temperature for 2 weeks
Cranberry Pistachio Biscotti
1 1/3 dried cranberries (¼ lb)
2 ½ cups unbleached all-purpose flour
1 cup sugar ½ teaspoon baking soda
½ teaspoon baking powder ½ teaspoon salt
3 large eggs 1 teaspoon vanilla
1 cup salted shell pistachios
1 large egg beaten with 1 teaspoon milk
1. Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels.
2. Preheat oven to 325°F. Butter and flour a large baking sheet, knocking off excess flour.
3. Mix together flour, sugar, salt, baking soda and powder in a large bowl, with an electric mixer at moderate speed until combined well. Add eggs and vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed.
4. Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13-by-2 inch slightly flattened log on baking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.
5. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack for 10 minutes. Transfer to a cutting board and cut diagonally into ½-inch slices with a serrated knife. Arrange slices, a cut side down, in 1 layer on baking sheet (don’t worry if slices touch each other). Bake in middle of oven turning once, until golden and crisp, 20 to 25 minutes total.
Biscotti will keep in an airtight container at room temperature for 2 weeks
