agm_cape_cod
Well-known member
CRANBERRY PISTACHIO BISCOTTI
1 1/3 cups (about ¼ pound) dried cranberries
2 ½ cups unbleached all-purpose flour
1 cup sugar
½ teaspoon baking soda
½ teaspoon double-acting baking powder
½ teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup shelled natural pistachio nuts
An egg wash made by beating together 1 large egg and 1 teaspoon water
In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels.
In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking soda, the baking powder, and the salt until the mixture is combined well, add the eggs and the vanilla, beating until a dough is formed, and stir in the cranberries and the pistachios.
Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash.
Bake the logs in the middle of a preheated 325' F. oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes.
On a cutting board cut the logs crosswise on the diagonal into 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325' F. oven for 10 to 12 minutes on each side, or until they are pale golden, Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 40 biscotti.
Note: I make biscotti through the first baking. Then I cool completely, wrap in plastic wrap and foil then freeze. When I need them I defrost them and complete the second baking per the instructions. Nice to have fresh cookies for unexpected guests.
1 1/3 cups (about ¼ pound) dried cranberries
2 ½ cups unbleached all-purpose flour
1 cup sugar
½ teaspoon baking soda
½ teaspoon double-acting baking powder
½ teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup shelled natural pistachio nuts
An egg wash made by beating together 1 large egg and 1 teaspoon water
In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels.
In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking soda, the baking powder, and the salt until the mixture is combined well, add the eggs and the vanilla, beating until a dough is formed, and stir in the cranberries and the pistachios.
Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash.
Bake the logs in the middle of a preheated 325' F. oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes.
On a cutting board cut the logs crosswise on the diagonal into 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325' F. oven for 10 to 12 minutes on each side, or until they are pale golden, Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 40 biscotti.
Note: I make biscotti through the first baking. Then I cool completely, wrap in plastic wrap and foil then freeze. When I need them I defrost them and complete the second baking per the instructions. Nice to have fresh cookies for unexpected guests.