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. 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
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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.
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Form the Biscotti 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.
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Cool Slightly and Cut Slices |
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.
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The Second Bake |
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.
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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, but don't just make them for holidays. These are perfect any time of year.
Enjoy!
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