Cooking with Love

Monday, November 26, 2007

Cranberry Pistachio Biscotti

I had to make biscotti. First of all because I think they are cool to have with your coffee. Second I am organizing a cookie exchange on my favorite forum. So I have a ton of biscotti recipes but decided to try these from Cafe Lynn Lu's blog. She uses cherries...I had none. But I did have cranberries...and guess what?????


Isn't this a great picture??
2 large eggs
2/3 cup sugar (4 3/4 oz)
1/2 tsp baking powder
1/2 tsp salt
2 drops strong cherry flavor(optional)or 1 tsp vanilla ( I used vanilla that I make)
1 cup chopped pistachios
(4 1/4 oz)1 cup sweet or sour dried cherries (Iused dried cranberries)
(5 oz)2 cups King Arthur Unbleached All-Purpose Flour (I used local brand flour)
Preheat oven to 350 degrees F. Line a large baking sheet (18x 13-inch) with parchment paper. In a medium bowl, beat the eggs, sugar, baking powder, and vanilla or cherry flavoring until creamy looking. When properly beaten, the egg/sugar mixture will be thick and lemon colored and drop in a ribbon from the beater.Lower the mixer speed and add the flour beating gently until incorporated. Transfer the dough to the prepared baking sheet and shape into a rough log about 14 inches long, 2 1/2 inches wide and about 3/4 inch thick. Smooth the top of the dough with a wet dough scraper.
Bake the dough for 25 minutes. With dried fruit and nuts, it may be necessary to bake an additional 5-10 minutes. Remove from oven and let cool on pan from 5-25 minutes. I let mine cool about 15 minutes. Spray with the water as in pointer step 1. Let stand 5 minutes. This will soften the crust to make slicing easier.Reduce oven temperature to 325 degrees F. Wait 5 minutes, then cut the biscotti on the diagonal into 3/4 inch slices using a serrated knife and straight up and down motions. If you slice the biscotti wider at the top than the bottom, they will topple over while baking the second time.Set the biscotti upright on the prepared baking sheet 1/2 inch apart so the air can circulate. Bake for 25 minutes. Remove from the oven and transfer to a rack to cool. Store in an airtight container to preserve their texture. If the biscotti aren't as hard as you like, store uncovered overnight to continue drying. Biscotti can be stored at room temperature for two weeks; for longer storage, wrap airtight and freeze. Yield 14-16.

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