Rosie soldiers on.
It is Saturday.
Day 12.
Today's offering is Cranberry Pistachio Biscotti.
Cranberry Pistachio Biscotti
1 1/3 cups dried cranberries
2 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large eggs
1 tsp vanilla
1 cup pistachios
egg wash
(1 egg and 1 tsp water beaten together)
Blend the flour, sugar, baking soda, baking powder, and salt.
Add eggs and vanilla,
beating until a dough is formed.
Stir in cranberries and pistachios.
Turn dough out onto lightly floured surface.
Knead it several times.
Halve it.
Working on a buttered and floured baking sheet,
form each piece of dough into a flattish log,
13 inches long and 2 inches wide.
Brush with egg wash.
Bake in a 325 degree oven for 30 minutes.
Let cool on baking sheet on a rack for 10 minutes.
Remove to a cutting board and cut the logs
crosswise on the diagonal
into 3/4 inch thick slices.
Arrange the biscotti,
cut sides down,
on the baking sheet.
Bake in a 325 degree oven 10-12 minutes
on each side,
until pale golden.
Cool on rack.
After mixing the dry ingredients,
I added in the eggs.
And the vanilla.
Pistachios.
And cranberries.
Transfer dough to lightly floured surface
and knead a few times.
Form dough into logs
and brush with egg wash.
I thought I'd shoot numerous pictures
of brushing the dough
so Xmaskatie could enjoy my Christmas roses.
What's that you said, Xmaskatie?
I couldn't quite make it out.
Here are my little logs after the first 30 minutes.
Slice on the diagonal.
Sliced and ready for 12 more minutes in the oven.
Turn slices over
and bake for another 12 minutes.
Cool.
Cranberry Pistachio Biscotti.
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