Pistachio Cranberry Biscotti

by Lisa
Print Email

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

Restaurant News

A-Frame Opens in Culver City
Los Angeles
by Maia Harari

ImageLast night One for the Table got a sneak peek into what promises to be Culver City’s newest hot spot—A-Frame—the brainchild of restaurateur David Reiss and rockstar chef Roy Choi of Kogi BBQ...

Delicious Authentic Mexican Dishes at La Sandia
Los Angeles
by David Latt

img 1235La Sandia Mexican Kitchen and Tequila Bar shares the top floor of Santa Monica Place with half a dozen other restaurants, the Food Court and the Market.

You'll recognize La Sandia by the crowded...

Seiyo Sushi and Wine Shop
by Kitty Kaufman

seiyo sushi-barSeiyo Sushi & Wine Shop in Boston's South End on Washington Street has a patio where you can eat as well as watch ambulances shrieking their way to Boston City Hospital but all in a good way. Our...

Kyotofu Dessert Bar
New York
by Alexis Siemons

kyotofudessertOK fine. I'll admit it. I'm the person who studies the menu online before going out to eat. I devour every edible word and let the taste bud anticipation work its magic.

The moment I knew I would...