My second recipe in less than a month- don’t freak out. I’m not working, I don’t have kids so it was either bake something or send Christmas cards and at least I can eat some of whatever I bake whereas I don’t see any pay-off in writing cards. And yes, it may be the holidays but it is still all about me.
These biscotti are delicious and despite how difficult people think they are- they’re not. You just have to hang around while they bake which means…more TV time. Plus you don’t have to get cute with frosting and decorating, they’re simple elegance (i.e. I have a tendency to eat frosting out of the bowl and therefore can’t be trusted with those kind of recipes).
Cranberry Pistachio Biscotti
1 ½ C dried cranberries 2 ½ C flour
1 C sugar ½ t baking soda
½ t baking powder ½ t salt
3 large eggs 1 t vanilla
1 C salted shelled natural pistachios
1 egg, lightly beaten with 1 t water to make egg wash
- Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels.
- Preheat oven to 325˚. Butter and flour a large baking sheet.
- Mix together flour, sugar, baking soda, baking powder and salt in a large bowl with an electric mixer at medium speed until well blended.
- Add eggs and vanilla nd beat just until a dough forms. Add cranberries and pistachios and mix at low speed.
- Turn out dough onto a well floured surface and knead several times with floured hands (dough will be sticky). Halve dough, then form into a 13-by-2-inch slightly flattened log on baking sheet, spacing logs about 3” apart. Brush logs with egg wash.
- Bake in the middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on rack 10 minutes. Transfer to a cutting board and cut diagonally into ½” thick slices. Arrange slices, a cut side down, in 1 layer on baking sheet. Bake in the middle of oven, turning once, until golden and crisp, 20 to 25 minutes.
Gourmet December 2001