Cranberry Pistachio Biscotti (a reprisal)

This is a recipe from Culinary in the Desert.  I "reprised" it because I had a couple of better photos of the finished cookie.  Make some.  You'll like 'em.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container... that should fix it.... ..










































I shape it into one long log then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....











or.... dip the tops into some melted chocolate and sprinkle on some chopped pistachios and a few chopped Skor bar bits.

Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.  You can just use dried cranberries, and,not bother with the water.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookie logs from parchment as soon as they are cool enough to handle and transfer to cooling rack or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....

Cranberry Pistachio Biscotti

This is a recipe from Culinary in the Desert... if you haven't visited Joe and Jeff.... take a look. They have the most amazing blue eyed dog you will ever see.... ....and lots of great recipes.











I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container; that should fix it.... ..










































I shape it into one long log, then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.

leaving the logs a bit rounded gives the slices a nice shape later











To dress them a bit......drizzle some dark chocolate over a few ....














Cranberry Pistachio Biscotti

1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped

Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well.

In medium bowl, whisk together flours, baking powder and salt if using.

In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.

Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.

{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}

Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.

Makes about 48....depending on how thick you slice them.


TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.

Make sure you remove cookies from parchment as soon as they are cool enough to handle or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....

Holiday Biscotti

When zesting an orange or lemon .... try to use a very light touch. You really only want the top colour. If you go beyond that and into the pith of the fruit... it has a very bitter taste. You just want the flavour.

I like to stir in any fruit or nuts by hand after the mixer has gathered all of the ingredients together.... and, also like to chop them fairly small as it makes nicer edges on the biscotti. I just have this thing about nice edges.










The mixture should easily come away from the sides of the bowl .... if it is a bit too sticky to handle easily, try dipping your fingers into the flour cannister. It should help.










It should be one big happy lump.












form into a log and cut in half.










Gently pat the logs down to about 1/2 inch thickness










Later, for when you are cutting....get one of these.










This may look like a hacksaw blade ..... and, yes it is. But, it is also THE most wondrous thing I have found to get perfect sides on my biscotti. I don't know why...but I like them smooth on the edges. I refer to it as my Biscotti Blade. Even my husband calls it that now. The other day he wrecked his saw..and wanted to know where "the Biscotti Blade" was....hahahah....nope not telling.










see how nicely it cuts?











and...look at the teeeeensy bit of waste. Hardly enough crumbs to scrape into a little pile. Love it.










This recipe is from Giada De Laurentiis ..... but, as usual....I have thrown in my own little comments. I always tweak a recipe to my own preferences. And, instead of dipping each one in chocolate...I often use a plastic baggy, cut a tiny hole in one corner, fold it way down, pour in chocolate and drizzle chocolate over many cookies at the same time... it is easier and looks very decorative. You don't need nearly as much chocolate either...but it gives it that little extra. I don't bother with the sprinkles.
If you don't cool sufficiently before slicing... ...they tend to crumble.


Holiday Biscotti

2 cups all purpose flour
3/4 cup sugar
1/2 cup butter (unsalted if you prefer)
1 teaspoon grated lemon zest (I often use orange)
1/4 tsp. if you use unsalted butter
2 large eggs
3/4 cup pistachios, coarsely chopped (I use a lot less)
2/3 cup dried cranberries (less again, for me)
12 ounces good quality white chocolate, chopped(much less if you are only drizzling)
red and green sugar crystals, for garnish

Line large baking sheet with parchment paper. Whisk flour & baking powder in medium bowl to blend. Using electric mixer, beat butter, sugar, lemon zest and salt to blend. Beat in eggs 1 at a time. Add flour mixture and beat just until blended. Stir in pistachios and cranberries.

Form dough into a 13 inch, 3 inch wide log on prepared baking sheet. (as you can see I prefer smaller cookies so I cut my log in half). Bake at 350F or 325F until very light golden, about 25 or 30 minutes. Keep an eye on them... ovens vary. Cool for 30 minutes.

Place log on cutting board. Using sharp serrated knife, cut log on a diagonal into 1/2 to 3/4 inch slices. Arrange biscotti, cut side down, on baking sheet. Bake the biscotti until they pale golden, about 15 more minutes, at 325F ... turning once in that time. Transfer biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip a portion of biscotti into melted chocolate. Gently shake off excess chocolate. Place biscotti on baking sheet for the chocolate to set. Sprinkle with sugar crystals. Refrigerate until the chocolate is firm...about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days or wrap them in foil and freeze in plastic bags up to 3 weeks.