cranberry pistachio biscotti

i decided to try this recipe after watching martha stewart make it one afternoon. it looked good and easy, plus i'd never tried making anything like it (or tasted it). somehow i ended up downloaded a recipe off of all recipes and tried it first. about a week later i tried the martha stewart version. i don't have a clue what "sanding sugar" is that she calls for, so i just omitted it. maybe i shouldn't have. the martha stewart version is dry and missing flavor. while, they tasted fine i just didn't enjoy them as much as the all recipes version. they turned out less dry and tasty. the two recipes vary a little, but not much. i've provided them both. and, they are both very simple to make with either a hand mixer or standing mixer. try them with some hot cocoa or coffee, since they're dubbed "dipping cookies."

cranberry pistachio biscotti
all recipes

If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Ingredients:
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1-3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1-1/2 cups pistachio nuts

Preheat the oven to 300ºF. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275ºF.

Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Yield: 36 cookies

cranberry pistachio biscotti
martha stewart

1/2 cup dried cranberries
1/2 cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup shelled pistachios, coarsely chopped
1/4 cup sanding sugar

Preheat oven to 375ºF. Place cranberries in a small bowl and add 1/2 cup boling water, or enough to cover. Let stand until cranberries are plump, about 15 minutes. Drain and set aside. In a medium bowl, sift together flour, baking powder and salt; set aside. Line a baking sheet with parchment paper and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Add the dry ingredients, beating on low, until fulling combined. Stir in the drained cranberries and pistachios.

Remove dough to a lightly floured surface. Divide in two. Roll each piece into a 2 x 18 inch long log and place on prepared baking sheet, leaving about 3 inches between logs. Flatten logs slightly with palm of hand. In a small bowl, lightly beat remaining egg. Brush logs with beaten egg and sprinkle with sanding sugar.

Bake for 25 minutes. Remove from oven and cool on a rack until warm to the touch, about 20 minutes. Place logs on a cutting board and cut crosswise on the diagonal into 3/4 inch pieces. Return biscotti to baking sheet, cut side down. Bake until biscotti are beginning to brown around the edges, about 12 minutes more. Transfer to wire racks to cool.

Yield: 4 dozen

Posted by mmharlan at January 07, 2002 07:21 PM