I watched Giada De Laurentis make this treat on her show and I had to try it! I love the flavors of dried cranberry and pistachio. Biscotti is such an elegant dessert cookie and makes a great gift during the holidays!
Recipe:
2 cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup sugar
½ cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
¼ teaspoon salt
2 large eggs
¾ cup pistachios, coarsely chopped
2/3 cup dried cranberries
- Preheat the oven to 350 degrees. Line a heavy large baking sheet with parchment paper.
- Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place log on the cutting board. Using a sharp serrated knife, cut the log onto a diagonal into ½ to ¾ inch thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
A couple notes:
Make sure the butter you are using is room temperature so no lumps form in the dough.
I noticed that the biscotti turned golden brown in the oven after about 30 minutes so I took it out a couple minutes early to let it cool before cutting into slices.
After it was cut into slices I only put them in the oven for 15 minutes so they didn't get too dark.
Enjoy!
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