RECIPE CORNER - Cranberry Pistachio Biscotti
Bright and perfect for the holiday season.
The name 'Biscotti' is used to describe a long, dry, hard, twice-baked biscuit with a curved top and flat bottom designed for dunking into wine or coffee. It is derived from
'bis' meaning twice in Italian and 'cotto' meaning baked or cooked.
Some biscotti do contain butter, but for these Cranberry Pistachio Biscotti beaten eggs are used to bind all the dry ingredients together.
This sticky dough is first rolled (dust counter with lots of flour) into a log shape and baked until firm. After a short cooling period, the log is then cut into diagonal slices and baked again to draw out the moisture which produces a crisp, dry textured cookie that has a long shelf life.
Perfect for holiday gift giving.
Cranberry Pistachio Biscotti Recipe:
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped
1/2 cup (75 grams) dried cranberries or cherries
Preheat oven to 350°F (177°C) and place the oven rack in the centre of the oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 3-5 minutes).
At this point beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt.
Add to the egg mixture and beat until combined.
Fold in the chopped pistachios and cranberries.
Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3½ inches (9 cm) wide.
You may have to flour your hands to form the log as the dough is quite sticky.
Place the log on the baking sheet and bake for about 25 minutes or until firm to the touch.
Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325°F (165°C).
Transfer the log to a cutting board and cut into about
½ inch (1¼cm) slices, on the diagonal.
Place the
biscotti, cut side down, on the baking sheet.
Bake for
about 8-10 minutes, turn slices over, and bake for
another 8-10 minutes or until golden brown.
Remove from
oven and let cool.
Can be stored in an airtight container
for several weeks.
Makes about 20 - 24 biscotti
HOLIDAY DESTINATIONS?
This is part of my recent and future travel diary. I just bet some of you have been to the same places.
I have been in many places, but I've never been in Cahoots. Apparently, you can't go alone. You have to be in Cahoots with someone.
I've also never been in Cognito. I hear no one recognizes you there.
I have, however, been in Sane. They don't have an airport; you have to be driven there. I have made several trips there, thanks to work.
I would like to go to Conclusions, but you have to jump, and I'm not too much on physical activity anymore.
I have also been in Doubt. That is a sad place to go, and
I try not to visit there too often.
I've been in Flexible, but only when it was very important to stand firm.
Sometimes I'm in Capable, and I go there more often as
I'm getting older.
One of my favourite places to be is in Suspense! It really gets the adrenalin flowing and pumps up the old heart! At my age I need all the stimuli I can get!
I have not yet been in Continent. It's apparently an age thing.
I pulled into the crowded car park at the local supermarket and rolled down the car windows to make sure my Lab Retriever Pup had fresh air.
She was stretched full-out on the back seat and I wanted to impress upon her that she must remain there.
I walked to the kerb backward, pointing my finger at the car and saying emphatically, 'Stay! Do you hear me? Stay ... STAY!!!'
The driver of a nearby car, a pretty blonde young lady, Gave me a strange look and said,
'Why don't you just put the handbrake on?'
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