Biscotti al Cioccolato (Chocolate Biscuits), Umbria, Italy
Ian Garlick
Buy This at Allposters.com
 

La Belle Cuisine - More Cookie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Cranberry Pistachio Biscotti

 
Shop Barefoot Contessa Pantry

"Cooking is like love.
It should be entered into with abandon or not at all."
~ Harriet Van Horne

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Frosted Low-Bush Cranberries, Alaska
Rich Reid
Buy This at Allposters.com
 

La Belle Cuisine

Cranberry Pistachio Biscotti
Carol Field, Gourmet, December 1992

1 1/3 cups (about 1/4 pound)
dried cranberries
2 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup shelled natural pistachio nuts
An egg wash made by beating together
1 large egg and 1 teaspoon water

In a bowl combine the cranberries with enough hot water to cover them
and let them soak for 5 minutes. Drain the cranberries well and pat them
dry with paper towels. In the bowl of an electric mixer fitted with the pad-
dle attachment blend the flour, sugar, baking soda, baking powder and salt
until the mixture is combined well, add the eggs and vanilla, beating until
a dough is formed, and stir in the cranberries and the pistachios. Turn the
dough out onto a lightly floured surface, knead it several times, and halve
it. Working on a large buttered and floured baking sheet, with floured
hands form each piece of dough into a flattish log 13 inches long by 2
 inches wide and arrange the logs at least 3 inches apart on the sheet, and
brush them with the egg wash. Bake the logs in the middle of a preheated
325-degree F. oven for 30 minutes and let them cool on the baking sheet
on a rack for 10 minutes.
On a cutting board cut the logs crosswise on the diagonal into 3/4-inch-
thick slices, arrange the biscotti, cut sides down, on the baking sheet,
and bake them in the 325-degree F. oven for 10 to 12 minutes on each
side, or until they are pale golden. Transfer the biscotti to racks to cool
and store them in airtight containers. Makes about 36 biscotti.

Featured Archive Recipes:
Biscotti, Gingerbread
Biscotti, Orange Pine Nut
Biscotti, Spiced Almond, Michele's
Dutch Spice Cookies (Speculaas)
German Spice Icebox Cookies
Gingerbread Cookie Cutouts
(Keegan & Lisa)
Pfeffernuesse
 

Index - Cookie Recipe Archives
Holiday Central!
Daily Recipe Index
Recipe Archives Index