Cranberries Pistachios Biscotti

This is another keeper from my old baking collection. This recipe comes from Giada De Laurentiis - one of my favorite foodnetwork stars. The red color from the berries and the green color from the nut make this a perfect backing for Christmas. I made this as my Christmas gifts to my friends 2 years back and they all love it. I know that we are not even close to holiday's season but I think this biscotti taste good with a cup of cappuccino at anytime of the year.

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper.
  • Whisk the flour and baking powder in a medium bowl to blend.
  • Beat the sugar, butter, lemon zest, and salt in a large bowl to blend.
  • Beat in the eggs 1 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 the log on the cutting board.
  • Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices.
  • Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes.
  • Transfer the biscotti to a rack and cool completely.

Recipe provide by FoodNetwork

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