The first biscotti I made was Cranberry Pistachio. You see, I'm a berry and nut fanatic. My kids joke that if I could find a way to put nuts in water I would (at least I think they're joking). I was kinda forced to make biscotti myself when a bakery I was buying them from stopped making them. GRRRh! I found a recipe and BOOM SHAKALAKALA! There is really nothing like fresh,homemade desserts and biscotti soon became my passion. I've had so many people tell me they tried to make it didn't come out right but it was so easy for me (although Mammi was not, long story). So I'm here to help you not mess up biscotti (maybe someone could help me with Mammi).
3 cups flour
1 tsp baking powder
1/4 tsp salt
4 tablespoons butter
1 cup sugar
1 tsp vanilla extract
1/2 cup dried cranberries
1/2 cup pistachios
milk for brush and raw sugar for sprinkling
Melted chocolate for dipping (I use dark chocolate)
Preheat the oven to 350 degrees.
In a bowl sift together flour, baking powder and salt. In mixing bowl combine soften butter and sugar until blended. Add eggs and vanilla and mix. Incorporate the flour mixture and mix until well blended. Add cranberries and pistachios and mix. (a whole lot mixing, eh?) Place the dough on a parchment lined cookie sheet in a log form.
Shape into a log and flatten to approximately 1/2 inch using a rolling pin or hands. Dust with a little flour to prevent sticking. Next brush with milk and sprinkle with raw sugar. Cook for 25 minutes until golden brown and firm. Let cool completely. Reduce oven to 300 degrees.
Slice the log into 1/2 inch slices and place back on the cookie sheet bottom side down. (Most instructions say to lie the biscotto on its side and turn over half way through cooking. I do not but I do turn the tray 180 degress half way through). Place sheet back in 300 degree oven and cook for a total of 12-14 minutes turning once.
When cool and hard dip in melted chocolate and bon apetite! I mean...wait for it to cool and then eat up!