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    Pistachio Cranberry Biscotti

    Source of Recipe

    Taste of Home Magazine, December/January 2007

    Recipe Introduction

    Jessica especially loved these. I thought that they were a little soft for biscotti, but the flavor was good. Pistachios and cranberries are a great combination. I dipped one side of these in melted white chocolate, because I had some for another recipe, but I think that they would be even better dipped in dark chocolate. Read the recipe all the way through – this is for a mix that you can give someone as a gift. You mix up the dry stuff and give it to them in a jar and they add the wet stuff. I know these are popular, but I don’t know how I feel about giving some one a JOB for Christmas :-)! It also says that you can store this for up to six months. I don’t think that I would like pistachios after being stored with moist stuff (i.e. cranberries) for that long. Also, I cooked mine for longer during the second baking. Every biscotti recipe that I could find recommended anywhere from 15 – 30 minutes for the second baking. NOTE: I also added 1/2 t. salt, because I couldn't believe that it wasn't called for.

    List of Ingredients

    2 c. flour
    2 t. baking powder
    1/2 t. cinnamon
    2/3 c. sugar, divided
    3/4 c. pistachios
    3/4 c. dried cranberries

    ADDITIONAL INGREIDENTS:
    1/3 C. butter, softened
    2 eggs

    Recipe

    Combine flour and baking powder; pour into a wide-mouth 1-qt. class container with a tight-fitting lid. Sprinkle cinnamon around edge of container. Layer with 1/3 c. sugar, pistachios and cranberries, packing each layer tightly (do not mix). Pour remaining sugar down the center. Cover and store in a cook, dry place for up to 6 months.

    TO PREPARE BISCOTTI:
    In a large mixing bowl, beat butter and eggs. Gradually stir in biscotti mix (dough will be sticky). Chill for 30 minutes.
    Divide dough in half. On an ungreased baking sheet, shape each half into a 10-in.x2-in. rectangle [I think they must be wrong here – when mine got to 10 inches, it was more like 3 – 4 inches wide.]. Bake at 350 degrees for 25 – 30 minutes or until firm. Cool for 5 minutes.

    Transfer to a cutting board; cut diagonally with a serrated knife into 3/4 inch thick slices. Place cut side down on an ungreased baking sheet. Bake for 5 minutes longer or until golden brown. Remove to wire racks to cool.

    Makes 15 biscotti.

 

 

 


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