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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pistachio and Dried Cranberry Biscotti Recipe

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This recipe for Pistachio and Dried Cranberry Biscotti is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups unsifted all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon slat
6 tablespoons butter, cut into small pieces
2 large eggs (I've had to add extra eggs because of dryness)
1 teaspoon vanilla extract
1 cup shelled unsalted pistachios, coarsely chopped
2 tablespoons dried cranberries
Directions:
Directions:
Lightly grease baking sheet. In large bowl, combine flour, sugar, baking powder, and slat. With pasty blender or knives, cut butter into flour mixture until mixture resembles coarse crumbs
Mix in eggs, one at a time, until well blended and stiff dough forms. Add vanilla extract. Stir in pistachios and cranberries, being careful not to over-mix.
On greased baking sheet, divide dough in half; shape each half into a 12-by 2-inch log. Cover with plastic wrap: refrigerate logs at least 30 minutes. *Do not make logs too large.
Heat oven to 375ºF. Remove plastic wrap from logs. Bake 20 to 25 minutes. or until edges start to brown. Cool logs on baking sheet 10 minutes.
Reduce oven temperature to 325ºF. Transfer logs to cutting board and cut crosswise diagonally into 1/2-inch-thick slices. On same baking sheet, place slices cut sides down, in single layer.
Bake slices 20 to 25 minutes, turning once, until light golden brown on both sides. Cool completely on wire rack; sore in airtight container

 

 

 

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