I really love going out to my local coffee shop for a latte and biscotti. I love to treat myself to this simple pleasure when my day needs a little pick me up. I wanted to try baking biscotti so I found a recipe on Epicurious.com for these Biscotti with Cranberries, Pistachios and White Chocolate. The crunch of the pistachios and the chewy cranberries add texture and flavour to these delightful cookies. The white chocolate dipped end creates a flavour sensation as you start your cookie that carries through to the last bite.
Even though I was really impressed with the results, I served them to my family to get their feedback and they were a huge success. Even my mother loved them!!!
I know these were labelled as holiday cookies but I would make them any time during the year. Usually, when I am baking for the holidays I tend to head straight to my recipes for traditional cookies like shortbread and sugar cookies but this year is the time to break with tradition. I think it is important to try new things so we can grow as people. 2012 will be my year to challenge myself by learning to cook new and interesting dishes. I look forward to sharing them with you.
Biscotti with Cranberries, Pistachios and White Chocolate
Yield: Makes about 3 1/2 dozen
2¼ cups all purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
6 tbsp. (3/4 stick) unsalted butter, room temperature
¾ cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 ½ teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
¾ cup shelled natural unsalted pistachios
6 ounces imported white chocolate, chopped (or one 275g bag of white chocolate chips)
Preheat oven to 325 degrees Fahrenheit. Line 3 large baking sheets with parchment paper.
Sift flour, baking powder and salt into a medium bowl. Using an electric mixer, beat butter and sugar in a large bowl until well blended. Beat in eggs one at a time. Mix in lemon peel, vanilla, and aniseed. Beat in the flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto a lightly floured surface. Gather dough together; divide in half. Roll each half with hands into a 15 inch-long log (about 1 ½ inches wide). Carefully transfer logs to a prepared baking sheet, spacing 3 inches apart.
Bake logs until almost firm to touch but sill pale, about 28 minutes. Cool logs on baking sheet 100 minutes. Maintain oven temperature.
Carefully lift parchment paper and transfer paper and logs to a cutting board. Using a sharp, serrated knife gently saw the logs crosswise on a slight diagonal to ½ inch thick slices. Place slices, 1 cut side down, on remaining 2 baking sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove top from over water. Carefully dip end of each cookie into the melted chocolate, shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes.
Cookies can be prepared 5 days ahead and stored in an airtight container at room temperature. Be sure to separate layers with sheets of waxed paper.
Recipe from Epicurious.com