Tuesday, 24 January 2012

Cranberry Pistachio Biscotti

Its so cold, cold and really cold......
I need a good cup of hot coffee and hmmmmmm how about some Biscotti, i also need to add color in winters and what better way than adding some in my biscotti. So how about red and green from the tangy cranberries and green from the pistachios.

Biscotti are twice-baked biscuits originating in the Italian city of PratoIt is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. They can be made with or without butter but the traditional recipe is made without butter and that's the way i like them.....crisp and low fat.

I made mine with cranberries and pistachios but the combinations are endless, chocolate chip, almond, raisins, nuts all kind ........

2/3 cup granulated white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla extract 
1/4 teaspoon salt
1 3/4 cup flour
1/2 cup chopped pistachios 
1/2 cup dried cranberries

  1. 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. 
  2. In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs and vanilla on high speed until thick, pale, and fluffy (about 3-5 minutes).
  3. In a separate bowl, whisk together the flour, baking powder and salt.
  4. Add the dry mixture to the egg mixture and fold until combined.
  5. Fold in the chopped pistachios and cranberries.
  6. Transfer the dough to a well floured counter and roll into a log shape, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide.
  7.  Place the log on the baking sheet and bake for about 25 minutes until firm to touch.Remove from oven and let cool on a wire rack for about 5- 10  minutes.
  8. Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into about 1/2 inch (1.25 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 6-8 minutes, turn slices over, and bake for another 6-8 minutes or until golden brown. Remove from oven and let cool. Can be stored in an airtight container for several weeks
(Recipe adapted from Joy of Baking )

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