Wednesday, December 19, 2012

Cranberry Pistachio Biscotti

by Hannah Reed/Deb Baker

  Holiday Cookie Party Continues with Day 3!

In the Michigan Upper Peninsula we love our coffee and we love all dunkin' bakery, like doughnuts and over-done cookies. So biscotti is a natural for this Yooper. Plus, I love all Italian edibles and almond is my favorite flavor.

These aren't hard to make and your friends and family will be so impressed.

Cranberry Pistachio Biscotti
makes 3 dozen

1/4 c. virgin olive oil 
3/4 tsp. sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. orange extract (optional)
2 eggs
1 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. dried cranberries
1 c. pistachio nuts, coarsely chopped
* if the nuts are salted, leave out the salt

Preheat the oven to 300 degrees
Mix together and blend the oil and sugar. Add the extracts, then beat in the eggs. Combine the flour, baking powder, and salt, stir into mixture. Mix in cranberries and nuts.

Divide the dough in half. Form two logs on parchment paper lined cookie sheet. If dough is sticky, wet hands with water.

Bake for 35 minutes or until the logs are lightly browned. Remove and reduce oven heat to 275 degrees. Cool logs for 15 minutes.

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides and bake 8-10 minutes, watching carefully for them to brown and dry. Cool.

Optional: drizzle with melted white chocolate or dip one end into the chocolate and sprinkle with holiday colored sugar.

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 Don't forget about the Cozy Chicks Kitchen, which has many of our favorite recipes!

  Read all about it here. 

Remember--we have bookplates signed by the Chicks. Let us know if you need one and we'd glad to send you one for your copy.

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