Tuesday, December 9, 2014

Cranberry Pistachio Biscotti

Dear diary,

Christmas is approaching, and I think it is time to make festive biscotti!
Festive because of the green color of pistachios and the red color of the cranberries.
Double-baked goodies, biscotti are italian cookies best served with a cup of coffee.

I made mine today, and I still enjoy the smell from the freshly baked batch in my kitchen...


1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp baking powder
3 eggs
1 cup pistachios
1 cup dried cranberries

zest from 1 lemon

In a large bowl, we stir the flour, sugar, baking powder and lemon zest.

We whisk the eggs in a separate bowl...

And add them to the sugar-flour mixture.

We continue to mix the ingredients until we have a sticky dough. 

We chop the cranberries and the pistachios and add them to the dough.

We split the dough in 2 parts and create 2 logs on a floured surface.
We transfer to a baking sheet and bake for 25 minutes in a 350F preheated oven.

After the first 25 minutes bake, we let the logs cool.
Then, we slice them on an angle and move into a baking sheet again.

We bake the biscotti again for 5-6 minutes on each side.

It was the first time I ever made biscotti and I was surprised that they were so easy to make!
I will definitely experiment with different ingredients, and I'll buy a couple of huge glass jars to store them.

Happy holidays!


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