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)
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 flavoring 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.)