Friday, December 16, 2011

Cranberry-Pistachio Biscotti

Truth be told, I am not one to make dozens and dozens of cookies for the holidays.  Cookie platters have never been my thing.  I also avoid cookie exchanges.  It's not that I don't like cookies, I just don't like many cookies...all together...at one time.  You're thinking that's a little strange, aren't you?  Maybe, but I like to think of it as a cute little idiosyncrasy.   I have one or two...

I do like a special cookie or two for the holidays though and this cranberry-pistachio biscotti has become a favorite of mine over the past few years.   It is a Giada De Laurentiis recipe that I have made my own.  Make it this weekend and treat yourself.  It is the perfect cookie to have with a hot cup of tea when you want to take a break from the hectic pace of holiday preparations.


Cranberry-Pistachio Biscotti
Adapted from Giada DeLairentiis

Cranberry-Pistachio Biscotti Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 6 ounces semi-sweet chocolate chips

Directions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Measure the flour and baking powder into a medium bow land whisk to blend. Using an electric mixer, beat together the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and mix until just blended. Stir in the pistachios and cranberries.

Form the dough into a log, approximately 13-inches long and 3-inches wide on the prepared baking sheet. There is no need to obsess over the size of the log, but know that its size will impact the cooking time.
Form the Batter into a Log
 
 
Bake until light golden, about 40 minutes. Cool for 30 minutes. Don't cool longer or the cookies will be brittle and crumble when sliced.
 
Cool Slightly
 
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Bake until Golden

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Place the biscotti on racks over parchment or waxed paper. Using a spoon, drizzle the chocolate over the biscotti. Refrigerate until the chocolate is firm, about 35 minutes.


Drizzle with Chocolate

I like to make these biscotti ahead of time. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags for up to 3 weeks.  They freeze very well.

These biscotti are sure to become a favorite of yours. The contrasts of the sweet, crunchy and tart make this a holiday winner. You can get the printable cranberry-pistachio biscotti recipe by clicking the link.

Enjoy!

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