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Categories:
pistachios butter flour baking soda salt brown sugar cranberries ginger eggs egg yolk egg vanilla extract orange zest
Viewed: 26 - Published at: 8 years agoIngredients
- 1/2 -cup whole shelled pistachios
- butter or nonstick cooking spray
- 1 1/2 cups all-purpose flour, plus more for dusting baking sheet
- 1 tsp. baking soda
- pinch salt
- 1/2 -cup packed light brown sugar
- 1/3 -cup dried cranberries
- 2 Tbs. crystallized ginger, finely chopped, optional
- 2 large eggs
- 1 egg yolk
- 1 egg white, beaten
- 1 tsp. vanilla extract
- 1 1/2 tsp. finely grated orange zest
Method
- Preheat oven to 350F.
- Place pistachios on a baking sheet and toast until fragrant, about 15 minutes.
- Cool completely, coarsely chop.
- Increase oven heat to 375F.
- Lightly grease or butter a baking sheet and dust with flour, tapping out excess, or spray with nonstick cooking spray.
- In a large bowl, sift together flour, baking soda and salt.
- Add sugar, chopped nuts, cranberries and crystallized ginger, if using.
- Stir to combine.
- In a small bowl, beat together egg yolk and eggs with an electric mixer.
- Stir in vanilla and orange zest.
- Pour egg mixture into flour mixture and mix with electric mixer on low speed until just combined.
- The dough will be stiff.
- Turn dough out onto a lightly floured work surface and divide into thirds.
- Shape dough into three 18-inch long, 1/2-inch thick logs.
- Arrange logs on prepared baking sheet several inches apart and brush lightly with lightly beaten reserved egg white.
- Bake for 20 minutes.
- Remove from oven and let cool slightly on baking sheet.
- Reduce oven heat to 225F.
- While still warm, cut logs into diagonal slices about a half inch wide.
- Lay slices cut-side down on baking sheet and return to oven.
- Bake until crisp and brown, 20-30 minutes.
