HOLIDAY BISCOTTI (PISTACHIOS & CRANBERRIES AND CHERRIES & PECANS)

Watch the video!

INGREDIENTS:

  • 2 cups all purpose flour (I use King Arthur)
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsley chopped
  • 1/2 cup dried cranberries, soaked in Salted Caramel Crown Royal or favorite liqueur for at least 30 min. Then DRAIN

OPTIONAL: If making Cherries & Pecan version, substitute pistachios and cranberries with the same amount as pistachios and cranberries. Also if dipping in white chocolate, use Candiquik (you can buy on Amazon). Also, have any sprinkles you like if you want to have more decorations on the biscotti.*

DIRECTIONS:

Preheat the oven to 350 degrees. Prepare large baking sheet with silicone mat or parchment paper.

Place the flour and baking powder in a bowl and whisk to blend, set aside.

With an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl, blend well. Beat in eggs 1 at a time.

Add the flour mixture and beat until blended. By hand, fold in the pistachios and cranberries.

Form the dough into a 10-13 inch long 3 inch wide log on the baking sheet. Cover with plastic wrap and place in the refrigerator for at least 1 hour (this will help with spreading).

Bake in 350 degree oven for 30-40 minutes, keep a close eye on it. Bake until light golden. Let cool for 30 minutes.

Place log on cutting board and use a serrated knife to cut the long into 1/2 to 3/4 inch thick slices. Arrange the biscotti, cut side down, on the baking sheet and bake the biscotti again until it’s pale golden, about 10-15 minutes. Transfer the biscottis to a rack and cool completely.

*If you want to dip in white chocolate, follow the directions on the package of Candiquik. Dip half of the biscotti into the melted chocolate, shake off excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 30 minutes.

Makes great gifts for friends, just place 4-5 biscottis in a festive plastic bag and seal with a tie.

2 Comments on “HOLIDAY BISCOTTI (PISTACHIOS & CRANBERRIES AND CHERRIES & PECANS)”

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