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Cranberry Pistachio Biscotti

 

 

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Frosted Low-Bush Cranberries, Alaska
Frosted Low-Bush Cranberries, Alaska
Rich Reid
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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.


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