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Cranberry
Pistachio Biscotti Recipe: Preheat oven
to 350 degrees F (177 degrees C) and place the oven rack in the center
of the oven. Line a baking
sheet with parchment paper. Set aside.
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 5 minutes). (When you
slowly raise the beaters the batter will fall back into the bowl in slow
ribbons.) 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 your parchment lined baking sheet and form into a log, about 12
inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen
your hands to form the log as the dough is quite sticky. Bake for
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 degrees F (165 degrees C).
Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the
biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake
for another
10
minutes or until golden brown. Remove from oven and let cool. Store in an
airtight container.
Makes about 16 - 20 biscotti.
Source:
Lebovitz, David. Room for Dessert. Harper Collins
Publishers. New York: 1999.
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