Cranberry Pistachio Biscotti
Preheat oven to 350 degrees. Place oven rack in the center of the oven.
Line baking sheets with parchment paper
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon salt
1 ¾ cups flour
½ cup pistachios, coarsely chopped
½ cup Craisins
In a large mixing bowl, beat sugar and eggs on high speed until thick, pale and fluffy (about 5 minutes). Mix in vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture until combined. Fold in the pistachios and craisins.
Transfer the dough to your parchment lined baking sheet and form into a log about 12 inches long and 3 ½ inches wide. (This dough is sticky, so you may want to dampen your hands with water.) Bake for 25 minutes and let cool on a wire rack for about 10 minutes.
Reduce the oven temperature to 325 degrees. Transfer the log to a cutting board and cut into ¾ inch slices on the diagonal. Place the biscotti, cut side down on the baking sheet. Bake for 10 minutes, turn slices over and bake another 10 minutes or until golden brown. Remove from oven and let cool.
For an extra treat, dunk one end of the biscotti into melted chocolate or white chocolate.
Makes 16 – 20 biscotti
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