Cranberry Pistachio Biscotti
Recipe adapted from Gourmet's Favorite Cookies, 1941 - 2008
1-1/3 cups dried cranberries
2-1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp double-acting baking powder
1/2 tsp salt
3 large eggs, room temperature, slightly beaten
1 tsp pure vanilla extract
1 cup shelled natural pistachio nuts
egg wash (1 egg beaten with 1 tsp of water)
Preheat oven to 325°F. Line a cookie sheet with a silicone baking mat or butter the sheet and line it with parchment paper.
In the bowl of an electric mixer with a paddle attachment, blend the flour, sugar, baking soda, baking powder and salt. Add the eggs and vanilla extract, beating until a dough is formed. With the mixer on the lowest speed, mix in the cranberries and pistachios until just combined.
Turn the dough out onto a lightly floured surface and knead slightly with floured hands. Divide the dough into halves, and form each half into a log about 13 inches long by 2 inches wide, flattening it slightly. Place the logs on the prepared cookie sheet at least 3 inches apart. Brush each log with the egg wash and bake for 30 minutes, or until golden and just starting to crack on top.
Remove them from the oven and allow them to cool on the cookie sheet for about 10 minutes. Cut the loaves on the diagonal into 3/4-inch thick slices with a serrated knife. Return the slices to the cookie sheet, standing up. Space the slices about 1/2-inch apart.
Bake again for 15 - 20 minutes, until they are pale golden. Transfer the biscotti to a rack to cool completely before storing in an airtight container.
Cook's Note: An electric knife makes slicing the loaves easier with less crumbling. This recipe can easily be adapted to other flavors by substituting dried fruits and nuts to please your whimsy. The colors make this biscotti a wonderful Christmas treat. The original recipe called for soaking the dried cranberries in hot water for 5 minutes to partially re-hydrate them, then to drain and pat them dry. I found this made the biscotti too moist and chewy inside. As long as your dried cranberries are soft and pliable, I don't think there is any need to re-hydrate them.
1-1/3 cups dried cranberries
2-1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp double-acting baking powder
1/2 tsp salt
3 large eggs, room temperature, slightly beaten
1 tsp pure vanilla extract
1 cup shelled natural pistachio nuts
egg wash (1 egg beaten with 1 tsp of water)
Preheat oven to 325°F. Line a cookie sheet with a silicone baking mat or butter the sheet and line it with parchment paper.
In the bowl of an electric mixer with a paddle attachment, blend the flour, sugar, baking soda, baking powder and salt. Add the eggs and vanilla extract, beating until a dough is formed. With the mixer on the lowest speed, mix in the cranberries and pistachios until just combined.
Turn the dough out onto a lightly floured surface and knead slightly with floured hands. Divide the dough into halves, and form each half into a log about 13 inches long by 2 inches wide, flattening it slightly. Place the logs on the prepared cookie sheet at least 3 inches apart. Brush each log with the egg wash and bake for 30 minutes, or until golden and just starting to crack on top.
Remove them from the oven and allow them to cool on the cookie sheet for about 10 minutes. Cut the loaves on the diagonal into 3/4-inch thick slices with a serrated knife. Return the slices to the cookie sheet, standing up. Space the slices about 1/2-inch apart.
Bake again for 15 - 20 minutes, until they are pale golden. Transfer the biscotti to a rack to cool completely before storing in an airtight container.
Cook's Note: An electric knife makes slicing the loaves easier with less crumbling. This recipe can easily be adapted to other flavors by substituting dried fruits and nuts to please your whimsy. The colors make this biscotti a wonderful Christmas treat. The original recipe called for soaking the dried cranberries in hot water for 5 minutes to partially re-hydrate them, then to drain and pat them dry. I found this made the biscotti too moist and chewy inside. As long as your dried cranberries are soft and pliable, I don't think there is any need to re-hydrate them.
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