Cranberry pistachio biscotti

1 Servings

Ingredients

Quantity Ingredient
1⅓ cup (about 1/4 pound) dried cranberries(available at specialty foods stores and some supermarkets)
2½ cup Unbleached All-Purpose flour
1 cup Sugar
½ teaspoon Baking soda
½ teaspoon Double-acting baking powder
½ teaspoon Salt
3 larges Eggs
1 teaspoon Vanilla
1 cup Shelled natural pistachio nuts
Egg wash made by beating together:
1 large Egg and
1 teaspoon Water

Directions

This recipe is posted in the Cook Book by: Rottiff 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 paddle attachment blend flour, sugar, baking soda, baking powder, and salt until the mixture is combined well, add eggs and vanilla, beating until a dough is formed, and stir in the cranberries and 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 long and 2 wide, arrange the logs at least 3 apart on the sheet, and brush them with the egg wash.

Bake the logs in the middle of a preheated 325F. 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 ¾ thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325F. oven for 10-12 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. Posted to TNT - Prodigy's Recipe Exchange Newsletter by JeannePie@... on Apr 11, 1997

Related recipes