Biscotti are something I don’t often think about making but really should. I thought these were perfect for the holiday with red of the cranberry and green of the pistachio. But really you could inter change this recipe with which ever dried fruit or nut you prefer. The best part is that these will last for about 2 weeks in an air tight container.
1 stick of unsalted butter
3/4 Cup of Sugar
Zest from one large Orange
1 Tablespoon of Orange Juice
1 Teaspoon of Vanilla
2 Cups of Flour
1 Teaspoons of Baking Powder
A Pinch of Salt
1 Cup of Dried Cranberries
1 Cup of Pistachios
5 Ounces of White Chocolate (optional)
Preheat Oven to 325
In a bowl beat together (on medium to high speed) Butter, Sugar, Zest, Juice, and Vanilla for about 2 minutes. Beat in Eggs one at a time. Gradually add in the Flour, Baking Soda, and Salt. Followed by folding in the Cranberries and Pistachios. Mix this together eventually the dough will be come less sticky and refrigerate for at least 30 minutes.
Separate the dough into three pieces and place on floured working surface and form a log that is about 3″ x 10″ inches. Place each log on a baking sheet and bake for about 35 minutes. Take out of oven and let cool on a rack for about 10 minutes and then make one inch slices. Return to the oven and bake for about 15 to 20 more minutes until golden.
In a double Boiler melt the white chocolate and either dip half the biscotti into the white chocolate or brush one side of the biscotti with the chocolate.
Sound Yummy and will have eye (and stomach) appeal. i’ll look for these (and you) at the Tea….