You may also like
Categories:
cranberries boiling water all-purpose flour baking powder salt unsalted butter sugar eggs vanilla pistachio Sanding sugar
Viewed: 10 - Published at: 7 years agoIngredients
- 1/2 cup dried cranberries
- 1/2 cup boiling water
- 3 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup unsalted shelled pistachio, coarsely chopped
- 1/4 cup sanding sugar
Method
- Preheat oven to 375 degrees.
- Place cranberries in a small bowl, and add 1/2 boiling water, or enough to cover.
- Let stand until cranberries are plump, about 15 minutes.
- Drain and set aside.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add 3 eggs, one at a time, beating to incorporate after each addition.
- Beat in vanilla.
- Add the dry ingredients, beating on low, until fully combined.
- Stir in drained cranberries and pistachios.
- Remove dough to a lightly floured surface.
- Divide in two.
- Roll each piece into a 2" by 18" log, and place on prepared baking sheet, leaving about 3" between logs.
- Flatten logs slightly with palm of hand.
- In a small bowl, lightly beat remaining egg.
- Brush logs with beaten egg, and sprinkle with sanding sugar.
- Bake for 25 minutes.
- Remove from oven, and cool on a rack until warm to the touch, about 20 minutes.
- Place logs on a cutting board, and cut crosswise on the diagonal into 3/4" pieces.
- Return biscotti to baking sheet, cut side down.
- Bake until biscotti are beginning to brown around the edges, about 12 minutes more.
- Transer to wire racks to cool.
