Monday, December 12, 2011

Holiday Recipe: Cranberry Pistachio Biscotti


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

1 comment:

Mrs M said...

Ooh these look and sounds lovely, must give them a try next year!

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