Pistachio & dried-cranberry biscotti
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Pistachio & dried-cranberry biscotti
  Pistachio    Biscotti    Cookies  
Last updated 6/12/2012 1:18:11 AM. Recipe ID 48908. Report a problem with this recipe.
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      Title: Pistachio & dried-cranberry biscotti
 Categories: Desserts, Cookies
      Yield: 40 Biscotti
  2 1/4 c  Flour; unsifted
      1 c  Sugar
    1/2 ts Baking powder
    1/2 ts Salt
      6 tb Butter; cut into small
      2 lg Eggs
      1 ts Vanilla extract
      1 c  Shelled unsalted pistachios,
           -coarsely chopped
      2 tb Dried cranberries
  1. Lightly grease baking sheet. In large bowl, combine flour, sugar,
  baking powder, and salt. With pastry blender or 2 knives, cut butter
  into flour mixture until mixture resembles coarse crumbs.
  2. Mix in eggs, one at a time, until well blended and stiff dough
  forms. Add vanilla extract. Stir in pistachios and cranberries, being
  careful not to overmix.
  3. On greased baking sheet, divide dough in half; shape each half
  into a 12 by 2 inch log. Cover with plastic wrap; refrigerate logs at
  least 30 minutes.
  4. Heat oven to 375'F. Remove plastic wrap from logs. Bake 20 to 25
  minutes or until edges start to brown. Cool logs on baking sheet 10
  5. Reduce oven temperature to 325'F. Transfer logs to cutting board
  and cut crosswise diagonally into 1/2-inch-thick slices. On same
  baking sheet, place slices, cut sides down, in single layer.
  6. Bake slices 20 to 25 minutes, turning once, until light golden
  brown on both sides. Cool completely on wire rack; store in airtight
  Country Living/Sept/94  Scanned & fixed by Di Pahl & 

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Recipe ID 48908 (Apr 03, 2005)

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