February One A Day – Day 12 – Cranberry Pistachio Biscotti

Calumet Baking Powder Company
Calumet Baking Powder Company (Photo credit: Wikipedia)

Hands down my favorite treat to bake is Cranberry Pistachio Biscotti –

I love this stuff and could eat the whole batch.  Really must make it again soon and double the recipe!!!

Cranberry Pistachio Biscotti Gourmet Dec 2001Epicurious |

As published in Gourmet Dec 2001, noted as “adopted from Carol Field December 1992”

Submitted by perkadane
Updated: December 27, 2009

ingredients

1 1/3 cups dried cranberries
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup salted shelled natural pistachios
1 large egg, lightly beaten with 1 teaspoon water to make egg wash

preparation

Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels. – note if you are using “Craisins” type dried cranberries where they’re still moist you should omit this step!!
Preheat oven to 325F. Butter & flour a large baking sheet, knocking off excess flour
Mix together flour, sugar, baking soda & powder & salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs & vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed
Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on banking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.
Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet (don’t worry if slices touch each other). Bake in middle of oven turning once until golden and crisp. 20 – 25 minutes total. Biscotti keep in an airtight container at room temp 2 weeks.

Read Morehttp://www.epicurious.com/recipes/food/printerfriendly/CRANBERRY-PISTACHIO-BISCOTTI-GOURMET-DEC-2001-50064937#ixzz2KhBw0EHH

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Author: The C-Sweet

I'm a small business adviser and HR consultant, former part-time college professor, soccer & baseball mom, livin' in the northern Virginia subburbs, sipping the chardonnay, sharing my opinion on whatever catches my fancy and occasionally entertaining a few folks with tales from my ADDiva life!

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