Biscotti with Cranberries and Pistachios

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Prep Time 25 mins
Cook Time 50 mins
Course Dessert, Snack
Servings 3

Ingredients
  

  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons 3/4 stick unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon grated lemon peel
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon whole aniseed
  • 1 cup dried sweetened cranberries
  • 3/4 cup shelled natural unsalted pistachios
  • 6 ounces imported white chocolate chopped

Instructions
 

  • Preheat oven to 325°F.
  • Line 3 large baking sheets with parchment paper.
  • Sift first 3 ingredients into medium bowl.
  • Using electric mixer, beat butter and sugar in large bowl to blend well.
  • Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed.
  • Beat in flour mixture just until blended.
  • Stir in cranberries and pistachios (dough will be sticky).
  • Turn dough out onto lightly floured surface. Gather dough together; divide in half.
  • Roll each half into 15-inch-long log (about 1 1/4 inches wide).
  • Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
  • Bake logs until almost firm to touch but still pale, about 28 minutes.
  • Cool logs on baking sheet 10 minutes.
  • Maintain oven temperature.
  • Carefully transfer logs still on parchment to cutting board.
  • Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.
  • Place slices, 1 cut side down, on remaining 2 prepared sheets.
  • Bake until firm and pale golden, about 9 minutes per side.
  • Transfer cookies to racks and cool.
  • Line another baking sheet with waxed paper.
  • Stir white chocolate in top of double boiler over barely simmering water just until smooth.
  • Remove from over water.
  • Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate.
  • Place cookies on prepared sheet.
  • Chill until chocolate is firm, about 30 minutes.

Notes

Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.


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