7 Days of Christmas Cookies: Cookie #7
This is an apology letter to say that I won’t be gracing your computer screens with my wordy prose this evening. I’m just going to give you pictures and a recipe. And the disclaimer that this was my first biscotti.
Biscotti is not hard to make, but it’s not as easy to make as cookies. You have to actually shape them and slice them and stuff instead of just plopping little spoonfuls of batter on baking sheets.
But as far as biscotti go, these are pretty good. A good combination of sweet and salty, chewy cranberries, crispy cookie. A little anise seed is SO GOOD in there. I was skeptical. But doooo iiiitt! And then I have to say, as I eat some right now, the best part is when you dip it in your hot tea or latte or coffee or whatever(!) and the chocolate gets all melty and tastes so warm and good going down and then you look in the mirror and you have chocolate on your face. That’s when you know it’s good.
And did I mention… it’s Red and Green! Yay Christmas!
And since I literally planned to NOT WRITE ANYTHING, I guess that’s as short as my blogs posts are ever going to get.
Cranberry & Pistachio Biscotti
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon grated lemon peel
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon whole aniseed
- 1 cup dried sweetened cranberries
- 3/4 cup shelled natural unsalted pistachios
- 6 ounces good quality white or dark chocolate chopped
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs one at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).
Turn dough out onto a floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to prepared baking sheet, spacing 3 inches apart.
Bake logs until almost firm to touch but still pale, about 25-28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on another baking sheet prepared with parchment paper. Bake until firm and pale golden, about 8-9 minutes per side. Transfer cookies to racks and cool.
Now line the baking sheet with waxed paper. Stir chocolate in top of double boiler over barely simmering water just until smooth. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes.
(Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)