It's only fitting that I start this Christmas Cookie adventure with a nice Biscotti!! As you will find out, the classic Italian cookies are my favorite!! Since I am writing the recipes..... I get to decide what to make first!! A nice Biscotti and a cup of coffee, nothing says Christmas morning better than that. Yes, my family loves the traditional cinnamon roll or fritatta on Christmas morning, which I will have recipes for along the way, because I do them every year, also. But this is all I need!!! I am a huge dunker!! I definitely take after my dad!! He was a dunker!! I love, love, love to dunk in a cup of coffee. The crunch of the nut and the cookie along with the sweetness of the cranberry makes this the perfect dunking material. They are amazing!!! One of my favorite cookies to make, but I try not to do it too often because then I have to eat every one. The great thing about these is that you can change them up so easily. You can use almonds, pecans, no nuts at all, raisins, or any dried fruits!!! Be creative....it all good stuff!!
CRANBERRY PISTACHIO BISCOTTI
2 CUPS ALL PURPOSE FLOUR 1 1/2 TSP BAKING POWDER 3/4 CUP SUGAR 1 STICK UNSALTED BUTTER 1 TSP LEMON ZEST 1/4 TSP SALT 2 LARGE EGGS 3/4 CUP CRUSHED PISTACHIOS 2/3 CUP DRIED CRANBERRIES
Preheat your oven to 350 degrees
In a small bowl.....sift together the flour and baking powder.
In the bowl of a stand up mixer, or with a hand mixer, cream the butter and the sugar......then add the eggs, one at a time, and mix well.
Next, add the lemon zest and the salt and mix well...... Then slowly add the flour mixture, one big spoon at a time until all incorporated.
Next crush your pistachios. Add them in along with the cranberries and mix just until combined.
Look at how good this dough looks!!!!! Amazing.........
Here's the trick to making the perfect Biscotti....Lay a sheet of parchment paper down on a baking tray. Put all the dough in one big ball in the middle. Form it slightly into a log shape. Then....fold each side of the paper up and now you can mold the dough into the length and width that you want it without even touching it. It works perfectly to make a perfect shape.
I made it very wide because I want to use these on a dessert table standing up in a glass. They look really pretty like this. But, if you want to use them in a cookie tray, just make the log thinner to make a smaller cookie in the end. We will cut on a diagonal, so you can judge just how long you want them. The dough does not really grow, it will stay just about the same size. Generally about 13 in long by 3 in wide is a perfect size.
Bake them at 350 degrees for about 30 minutes or until a very light golden brown and a toothpick comes out clean.
Let them cool for at least an hour before cutting them. Again we will cut them on a diagonal and about 1 to 1 1/2 inches wide.....
Now lay them flat on the cookie sheet and bake them again in a 350 degree oven for 12 to 15 more minutes. Again, you want them to be a very light golden brown......
Beautiful!!!!! The perfect Biscotti. These really are easy to make at home and you can change them up any way you like them.. They look fantastic a bit on the long side....standing up in a beautiful glass like I did.