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