1:27 am - Wednesday, November 22 2017
Home / Food / Cranberry and Pistachio Biscotti

 

cranberry & pistachio biscotti

Cranberry and Pistachio Biscotti

cranberry & pistachio biscottiBiscotti (twice-baked), is an Italian cookie that is formed into a log shape, baked, sliced and then toasted to a crisp texture.  This has to be one of the easiest desserts to make.

  Cranberry and pistachio are a perfect duo for this biscotti recipe by balancing the sweetness of the dough with a bit of sour from the cranberries and salt from the pistachio.  Traditionally biscotti was made with hazelnut and aniseed and recipes date back as far as the 13th century.  This recipe is quite forgiving allowing for more creative ways to change up a centuries-old cookie.  Consider using dried cherries, lemon or orange zest, almonds and dark chocolate chips, add spices to the flour such as cinnamon and star anise.  You can take this recipe up a notch by dipping the biscotti in dark chocolate – how decadent!

Makes 24 slices
1 2/3 cups plain flour
1 teaspoon baking powder
1 cup caster sugar
2 eggs
3/4 cup shelled pistachio nuts
3/4 cup dried cranberries

Preheat oven to 350f.

biscottiLine a tray with baking paper or silpat. In a large bowl add sugar and eggs and whisk to combine. Add flour, baking powder, pistachios and cranberries. Stir to combine. Place dough on the tray, shape into a log and flatten slightly. Bake for 30-35 minutes or until golden brown. Remove from oven and allow to cool on the tray.  Use a bread knife and slice while still warm into thick slices.  Cool completely before storing.

biscotti slicesThe Culinary Chase’s Note:  You may need to add more flour as I found my dough too wet to knead.  I prefer my biscotti to be a bit on the softer side (cake-like texture) but with a crunch from the outside.  If you want crunchy throughout and dry, place slices on a paper lined baking tray and bake 15 to 20 minutes (turn over halfway) until dry and crisp.  Make a big batch and freeze for later.   Enjoy!

Cranberry and Pistachio Biscotti

51

15 minutes

30 minutes

24 slices

Traditionally biscotti was made with hazelnut and aniseed and recipes date back as far as the 13th century. This recipe is quite forgiving allowing for more creative ways to change up a centuries-old cookie. Consider using dried cherries, lemon or orange zest, almonds and dark chocolate chips, add spices to the flour such as cinnamon and star anise. You can take this recipe up a notch by dipping the biscotti in dark chocolate – how decadent!

Ingredients

  • 1 2/3 cups plain flour
  • 1 teaspoon baking powder
  • 1 cup caster sugar
  • 2 eggs
  • 3/4 cup shelled pistachio nuts
  • 3/4 cup dried cranberries

Instructions

  1. Preheat oven to 350f. Line a tray with baking paper or silpat. In a large bowl add sugar and eggs and whisk to combine. Add flour, baking powder, pistachios and cranberries. Stir to combine. Place dough on the tray, shape into a log and flatten slightly. Bake for 30-35 minutes or until golden brown. Remove from oven and allow to cool on the tray. Use a bread knife and slice while still warm into thick slices. Cool completely before storing.

The Culinary Chase’s Note: You may need to add more flour as I found my dough too wet to knead. I prefer my biscotti to be a bit on the softer side (cake-like texture) but with a crunch from the outside. If you want crunchy throughout and dry, place slices on a paper lined baking tray and bake 15 to 20 minutes (turn over halfway) until dry and crisp. Make a big batch and freeze for later. Enjoy!

http://theculinarychase.com/2014/11/cranberry-pistachio-biscotti/

The post Cranberry and Pistachio Biscotti appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

salsa-verde

salsa verde (a classic Italian green sauce)

Green sauce, you make my heart sing!  It has to be one of THE easiest and healthy sauces one can make.  But wait!  What is a green sauce, you ask?   If you have tried chimichurri, pesto, sauce vert or Mexican salsa verde...

Leave a Reply

Your email address will not be published. Required fields are marked *