Monday, November 09, 2009

Holiday Biscotti

I originally saw a recipe like this in Bon Appetit and made some changes to the original recipe, I know you're shocked that I'd adapt a recipe. It is so pretty with the green and red and it's perfect for the holidays. 
2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup (1 stick) butter at room temperature
1 tsp grated lemon zest
1/4 tsp salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. silpat, or just grease really well. 
  • Whisk the flour and baking powder in a medium bowl to blend. 
  • Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. 
  • Beat in the eggs 1 at a time. 
  • Add the flour mixture and beat just until blended. 
  • Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide and 3/4" to 1" thick (tall) log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife,(if you have an electric carving knife those work really well for this) cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti slices, cut side down, on the baking sheet. Bake the biscotti again for 10 minutes on one side then turn over and bake until they are pale golden, about 5 more minutes. Remove from oven and transfer the biscotti to a rack to cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Either dip half of the biscotti into the melted chocolate shake off the excess chocolate or drizzle chocolate over the top and sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

This biscotti can be made ahead. Store them in an airtight container up to a week or wrap them in foil and freeze in resealable plastic bags for up to 2 months.

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