Sunday, November 30, 2008

Christmas Biscotti

Fig.1. Christmas biscotti with pistachio and dries cranberry.

I wrote this recipe for the November/Christmas issue of More of our Canada Magazine. It's a basic biscotti recipe but the addition of ground almonds gives them a nuttier taste as well as a better texture.
Space in the magazine is somewhat limited so here are some additional pictures for those of you who have sent me questions regarding shape and size. And for those who like their biscotti soft all I can say is cook them for a shorter period of time, or eat a piece of cake! Biscotti should be hard, it's up to the coffee to soften them up.

-3 eggs
-3/4 cup granulated sugar
-1/2 cup butter, melted and cooled
-3 tsp vanilla extract
-2 ½ cups all-purpose flour
-1/2 cup ground almonds
-3 tsp baking powder
-1/2 tsp salt
-zest of 2 limes
-1 cup dried cranberries
-1 cup shelled pistachios

Fig.2. The correct size, 3" wide by 12" long. Don't forget to round out the edges.

-In a large bowl or mixer, beat eggs; gradually beat in sugar, butter and vanilla.
-In a separate bowl, mix flour, ground almonds, baking powder, salt and lime zest.
-Add the flour mixture to the egg mixture and combine to form soft, sticky dough.
-Fold in the cranberries and pistachios and turn dough onto a lightly floured surface.
-With floured hands form into a ball.
-Divide dough in half and shape into logs 3 inches wide by 12 inches long with rounded edges.(see fig.2.)
-Place logs on large greased baking sheet at least 4 inches apart.
-Bake in a 350F preheated oven for 20 minutes or until slightly firm.
-Remove from the oven and let cool for 10 minutes.
-On a cutting board, cut the biscotti on a diagonal into ¾ inch slices using a very sharp knife.
-Place biscotti upright on baking sheet and continue baking for 20 to 25 minutes at 300F.
These biscotti will keep in an airtight container for up to a week. They can also be frozen for several months.

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