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Рецепт Cranberry Pistachio Biscotti With John
by Global Cookbook

Cranberry Pistachio Biscotti With John
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields about 4 dozen.
  6. 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.
  7. Yield: 48 cookies