Christmas Cookies Recipes
Holiday Biscotti with Cranberries and Pistachios Recipe
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Holiday Biscotti with Cranberries and
Makes about 3 1/2 dozen.
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios
6 ounces imported white chocolate, chopped
Preheat oven to 325°F. Line 3 large baking sheets with parchment
paper. Sift first 3 ingredients into medium bowl. Using electric
mixer, beat butter and sugar in large bowl to blend well. Beat in
eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in
flour mixture just until blended. Stir in cranberries and pistachios
(dough will be sticky). Turn dough out onto lightly floured surface.
Gather dough together; divide in half. Roll each half into
15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs
to 1 prepared baking sheet, spacing 3 inches apart.
Bake logs until almost firm to touch but still pale, about 28
Cool logs on baking sheet 10 minutes. Maintain oven temperature.
Carefully transfer logs still on parchment to cutting board.
Using serrated knife and gentle sawing motion, cut logs crosswise
into generous 1/2-inch-thick slices. Place slices, 1 cut side down,
on remaining 2 prepared sheets. Bake until firm and pale golden,
about 9 minutes per side. Transfer cookies to racks and cool.
Line another baking sheet with waxed paper.
Stir white chocolate in top of double boiler over barely simmering
water just until smooth. Remove from over water. Dip 1 end of each
cookie into melted chocolate, tilting pan if necessary; shake off
excess chocolate. Place cookies on prepared sheet.
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