You’ll love her biscotti recipe. Try it today!
FYI: Biscotti is the plural form of the mediaeval Latin word biscotto, meaning “twice-baked/cooked.” They were a valuable staple to the Roman legions because their shelf life was very long.
Cranberry Pistachio Biscotti
- 1¾ cups all-purpose flour (or flour of your choice)
- 1 cup sugar (brown sugar works well)
- ½ tsp baking powder
- ½ cup dried cranberries
- 4 tbsp cold butter
- 1 tsp vanilla extract
- 1½ cups raw shelled pistachios
- 2 eggs, lightly beaten
Combine flour, sugar, and baking powder in a bowl. Add butter and vanilla and mix until it resembles coarse cornmeal. Add pistachios and eggs, and mix. Add cranberries, and mix until dough is evenly moistened.
On a lightly-floured surface, divide dough into four equal pieces. Roll into eight-inch logs and transfer to cookie sheets. Press logs and flatten slightly to form biscuits about one inch thick and two inches wide. Bake at 350ºF for 25 minutes or until golden brown. Remove from oven and cool for 15 to 20 minutes.
Cut logs diagonally at ½-inch intervals. Return to baking sheet, cut side down. Bake approximately seven to 10 more minutes, until cookies start to brown. Transfer to a rack until completely cooled. Leave uncovered to further dry out the biscotti.
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