Cranberry Pistachio Biscotti |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 42 |
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Wonderful for dunking but just as delicious alone, these slightly crunchy biscotti feature the flavorful combo of cranberries and pistachios.Ruth Know, Annville, Pennsylvania Ingredients:
1/2 cup dried cranberries |
1/2 cup boiling water |
1/2 cup butter, softened |
1 cup sugar |
3 eggland's best® eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup chopped pistachios |
topping: |
1 eggland's best® egg, beaten |
3 tablespoons coarse sugar |
Directions:
1. Place cranberries in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachios and cranberries with liquid.
3. Divide dough into three portions. On a parchment paper-lined baking sheet, shape each portion into a 12-in. x 1-1/2-in. rectangle. Brush egg over rectangles and sprinkle with coarse sugar. Bake at 375° for 18-22 minutes or until set and lightly browned. Carefully remove to wire racks; cool for 15 minutes.
4. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes on each side or until edges are browned. Remove to wire racks to cool completely. Store in an airtight container. Yield: 3-1/2 dozen.
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