Dean and DeLuca
Dean and DeLuca
oftt

Pistachio Cranberry Biscotti

by Lisa
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1 ¾ cup flour
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup dried cranberries
4 tablespoons cold unsalted butter, cut into 1/2 inch pieces
1 teaspoon vanilla extract
1½ cups toasted, shelled pistachios
2 large eggs, lightly beaten

Preheat the oven to 350°F and butter or Silpat a large baking sheet.  Put the flour, 1 cup of sugar, baking powder and salt into a food processor and pulse just until mixed. Add the dried cranberries and pulse until coarsely chopped.  Add the butter and vanilla next and process until the mixture is the texture of coarse meal.

Add the toasted pistachios and the eggs and pulse again until the dough is evenly moistened, about 5 more times. On a floured surface shape the dough into one long log and with your hands flatten the dough until it is an inch and a half in the middle and tapered on the edges.  Pour the tablespoon of sugar onto the surface of this large cookie and spread evenly, pushing the sugar into the surface lightly. Transfer the whole cookie onto a buttered or Silpat lined cookie sheet and place onto the middle rack in the 350 degree oven.

Bake for 25 minutes or until it is nicely golden brown and puffed in the center.  Remove from the oven and cool for 10 to 15 minutes on a rack. Transfer to a cutting board and with a large sharp knife cut the cookie on a diagonal into 1/2 inch slices. Put the slices onto the baking sheet and place back into the hot oven for 6 or 8 minutes until they are lightly brown and nice and crisp.  Watch them carefully!!

These lovely cookies keep for 2 to 3 weeks in an airtight jar.

P.S. Always toast nuts before using them in a recipe to give them a fresh nut taste.  Spread nuts out on to a dry cookie sheet, place in a 325 degree oven for 8 to 10 minutes or until you can smell the nuts.  Remove from the oven immediately and cool completely before using.

 

- Recipe courtesy of Brenda Athanus

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