weekly bake #9: cranberry pistachio biscotti

mimi and papa

i always try to make homemade biscotti for my family during the holidays, which is especially enjoyed by my adorable grandparents (who i call mimi & papa and are pictured on the right wearing cooler shades than i will ever own in my entire life… i told you, adorable!). they LOVE biscotti, and i love making it for them. this version features pistachios and cranberries for extra festivity.

weekly bake #9: cranberry pistachio biscotti
ingredients: 1/2 cup vegetable oil, 1 cup white sugar, 3 1/4 cups all-purpose flour, 3 eggs, 1 tablespoon baking powder, 1 tablespoon anise or almond extract, 1/2 cup dried cranberries, 1/2 cup shelled pistachios, 1/4 cup ground pistachios.
cost: about $10-15
soundtrack: the very best of neil diamond (mimi’s favorite)
the plan:
1. preheat the oven to 375 degrees. grease cookie sheets or line with parchment paper. (i use one of these bad boys, which i *highly* suggest you splurge on too if you are an oven regular.)
2. in a medium bowl, beat together the oil, eggs, sugar and anise or almond biscottiflavoring until well blended. combine the flour and baking powder, stir into the egg mixture to form a heavy dough, then add in pistachios and cranberries. divide dough into two pieces. form each piece into a roll as long as your cookie sheet. place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
3. bake for 25 to 30 minutes in the preheated oven, until golden brown. remove from the baking sheet to cool on a wire rack. when the cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. place the slices cut side up back onto the baking sheet. bake for an additional 6 to 10 minutes on each side. slices should be lightly toasted.
4. snag one for yourself while wrapping them up for loved ones. best served with coffee or hot chocolate, and a hug from a loved one. (awwww! sorry, couldn’t help it.)

IMG_4463recipe adapted from allrecipes.com
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