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Carlito's of Southbury Biscotti




Source of Recipe


Internet


List of Ingredients




1 3/4 cups all-purpose flour
1 teasp baking powder
1/4 teasp salt
4 Tablsp unsalted butter
3/4 cup plus 1 Tablesp sugar
2 teasp vanilla
1 teasp almond extract
2 eggs
1 cup unsalted pistachio nuts
1/2 cup Craisins or dried cranberries, coarsely chopped


Recipe



Preheat oven to 350. Line a cookie sheet with parchment or foil, shiny side up.
Onto a piece of wax paper, sift flour, baking powder and salt. With an electric mixer, beat butter, sugar, vanilla and almond extract and eggs till evenly blended. Turn mixer to low and beat in nuts and cranberries. Gradually beat in flour mixture.
Turn dough onto floured surface and divide in half. With floured hands, shape each half into a log 12 inches long and 2 inches wide. Place logs about 3 inches apart on cookie sheet.
Bake for 20-25 minutes or until tops are golden and feel firm. Place cookie sheet on wire rack, let cool 10 minutes. Lower oven temperature to 300 degrees.
With wide spatula, transfer logs to cutting board. With serrated knife, slice diagonally into 3/4 inch thick slices. Set biscotti, cut sides down, on cookie sheet and bake 10 minutes. Turn cookies over and bake 10 minutes longer or until pale gold.
Cool on wire racks. Store airtight.