Pistachio & Cranberry Biscotti/Komish Broit
A delicious cookie, not matter what you call it! Fruit, nuts and cinnamon combine to make a memorable treat, perfect for dipping in a cup of hot tea or a tall glass of milk. The logs freeze well - add the cinnamon and sugar mixture when they're thawed, which only takes an hour or so.
More cookies for special occasions or anytime: Dark Chocolate & Cherry Mandelbrot, Easy Ma'amoul - Shortbread and Date Cookies, Chewy Lemon Sugar Cookies, Orange Cookies. Click here for more desserts.
Ingredients
2 1/4 cups all purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, room temperature
1 cup granulated white sugar
2 eggs
2 teaspoons vanilla
1 cup chopped pistachios
1 cup dried cranberries
1/4 - 1/2 teaspoon cinnamon mixed with 1/2 cup white sugar (optional)
Method
Prepare a large baking sheet by lining it with parchment paper, greasing it with butter or use a silicone baking mat.
Chop the pistachios into small pieces. Combine the flour, baking powder and salt,
Using an electric mixer on medium-high, beat the butter and sugar in a large bowl until pale and fluffy.
Beat in the eggs, one at a time, then add the vanilla.
Stir the flour mixture into the butter mixture, until combined.
Stir in pistachios and cranberries.
Gather the dough together and divide in half on the prepared sheets or on plastic wrap. Shape each portion into a 2 inch wide x 3/4 inch high log. If placing on the baking sheet, put the logs 3 inches apart, as they will spread.
Chill the dough for at least one hour. Preheat the oven to 325 degrees.
If desired, combine the cinnamon and white sugar, mixing well. Sprinkle the mixture on top of the logs. Bake for 40-50 minutes, until the tops are slightly golden and the centre is only slightly soft. Remove from the oven and let stand until the logs are cool enough to touch, about 10 minutes.
Preheat the oven to 200 degrees.
Cut each log diagonally into 1/2 inch slices. Arrange the sliced cookies on the baking sheet, cut-side down. Bake until each piece is dry in the middle. turning over every 5 minutes and then more often as the drying process continues. Check each piece separately, moving them around and removing them from the oven as they dry out. OR put a rack on the baking sheet to allow for more air circulation, following the same directions for drying.
A delicious cookie, not matter what you call it! Fruit, nuts and cinnamon combine to make a memorable treat, perfect for dipping in a cup of hot tea or a tall glass of milk. The logs freeze well - add the cinnamon and sugar mixture when they're thawed, which only takes an hour or so.
More cookies for special occasions or anytime: Dark Chocolate & Cherry Mandelbrot, Easy Ma'amoul - Shortbread and Date Cookies, Chewy Lemon Sugar Cookies, Orange Cookies. Click here for more desserts.
Ingredients
2 1/4 cups all purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
1/3 cup unsalted butter, room temperature
1 cup granulated white sugar
2 eggs
2 teaspoons vanilla
1 cup chopped pistachios
1 cup dried cranberries
1/4 - 1/2 teaspoon cinnamon mixed with 1/2 cup white sugar (optional)
Method
Prepare a large baking sheet by lining it with parchment paper, greasing it with butter or use a silicone baking mat.
Chop the pistachios into small pieces. Combine the flour, baking powder and salt,
Using an electric mixer on medium-high, beat the butter and sugar in a large bowl until pale and fluffy.
Beat in the eggs, one at a time, then add the vanilla.
Stir the flour mixture into the butter mixture, until combined.
Stir in pistachios and cranberries.
Gather the dough together and divide in half on the prepared sheets or on plastic wrap. Shape each portion into a 2 inch wide x 3/4 inch high log. If placing on the baking sheet, put the logs 3 inches apart, as they will spread.
Chill the dough for at least one hour. Preheat the oven to 325 degrees.
If desired, combine the cinnamon and white sugar, mixing well. Sprinkle the mixture on top of the logs. Bake for 40-50 minutes, until the tops are slightly golden and the centre is only slightly soft. Remove from the oven and let stand until the logs are cool enough to touch, about 10 minutes.
Preheat the oven to 200 degrees.
Cut each log diagonally into 1/2 inch slices. Arrange the sliced cookies on the baking sheet, cut-side down. Bake until each piece is dry in the middle. turning over every 5 minutes and then more often as the drying process continues. Check each piece separately, moving them around and removing them from the oven as they dry out. OR put a rack on the baking sheet to allow for more air circulation, following the same directions for drying.