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Ingredients
- 1/2 c. dry cranberries
- 1/2 c. boiling water
- 3 c. all-purpose flour plus more
- 2 tsp baking pwdr
- 1/2 tsp salt
- 4 Tbsp. unsalted butter room temperature
- 1 c. granulated sugar
- 4 lrg Large eggs
- 2 tsp pure vanilla extract
- 1/2 c. shelled pistachios coarsely minced
- 1/4 c. sanding sugar
Directions
- Preheat oven to 375 degrees. Place cranberries in a small bowl, and add in 1/2 c. boiling water, or possibly sufficient to cover. Let stand till cranberries are plump, about 15 min. Drain and set aside. In a medium bowl, sift together flour, baking pwdr, and salt; set aside. Line a baking sheet with a Silpat or possibly 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 till light and fluffy, about 2 min. Add in 3 Large eggs, one at a time, beating to incorporate after each addition. Beat in vanilla. Add in the dry ingredients, beating on low, till fully combined. Stir in the liquid removed cranberries and pistachios.
- Remove dough to a lightly floured surface. Divide in two. Roll each piece into a 2-inch by 18-inch 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 min. Remove from oven, and cold on a rack till hot to the touch, about 20 min. Place logs on a cutting board, and cut crosswise on the diagonal into 3/4-inch pcs. Return biscotti to baking sheet, cut-side down. Bake till biscotti are beginning to brown around the edges, about 12 min more. Transfer to wire racks to cold.
- This recipe yields about 4 dozen.
- Comments: Biscotti, the traditional Italian cookie whose name literally means "twice cooked," is usually enjoyed with a c. of warm coffee or possibly glass of dessert wine.
- Yield: 48 cookies
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