Some cosmetic changes in preparation for larger site changes in the works.


Cranberry Pistachio Biscotti [pg 685]

Veteran Member
16496 posts
Joined: Dec 12, 2005


Posted to Thread #1 at 6:39 pm on Sep 20, 2014

1 1/3 C (4 oz) dried cranberries
2 1/2 C flour
1 C sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large eggs
1 tsp vanilla
1 C (5 oz) salted pistachio (not red ones)
1 large egg, beaten with 1 tsp water (wash)

Paraphrasing instructions:
1. Soak cranberries in boiling water 10 min. Drain. Pat dry.
2. Preheat oven 325 F. Grease/flour cookie sheet
3. Whisk all dry ingredients. Add eggs/vanilla to middle and beat low speed just until mixed. Add cranberries and nuts. Mix low to blend.
4. Turn out on floured surface and knead a few turns. Split in half and shape 13" x 2" logs. Space 3" apart. Brush with egg wash.

Bake 25-30 minutes. Cool 10 minutes.
Slice 1/2" pieces using serrated knife and sawing motion.
Lay cut-side down and bake 10 minutes, flip all biscotti and bake 10 more minutes.
Move to rack to cool.
Keeps in airtight tin for 1 week.

Mar's Notes: Alrighty...this one wasn't nearly as traumatic as the feijouada. The only spot where I had to reign in baking instincts was the cookie sheet. I automatically pulled out a Silpat, then realized parchment would be better, started to walk to the pantry and stopped, mid-step. Literally. One foot was raised and stopped mid-air.

I walked BACKWARDS to the book sitting on the counter, read: "butter and flour pan", swore, got out the butter and greased that puppy up. Parchment has spoiled me for life.

The only other concession was this: I ACTUALLY MEASURED OUT A TEASPOON of VANILLA.

I haven't done that since I was ten.

I typically make one basic biscotti recipe and it contains butter. So going back to its origin and making a hard, dry cookie with only the fat from the eggs as tenderizer was a big step for me. I may not be the best person to evaluate this because I've had $20,000 worth of dental work and was actually afraid to bite down too hard with my front teeth. I moved it back to my molars, bit down and once I broke through the baked surface, it was fine. However, I did email my coworkers, explaining this type of cookie is meant to be dipped to soften it, but they were on their own if they wanted to dip it in wine. I also wrote: "Consider your teeth warned."

The recipe is complete after the second baking. I scored 45 cookies--the unbaked bar started out 2" but the baked bar ranged from 4" wide down to 2" wide. I think it depends on how dense you compact the dough & would pay more attention to that if I wanted a consistent look in the finished product.

I dipped some for the library, using dark confectionery coating. It was still too sweet for me...a good 65% tempered chocolate would work better with sweet cranberries and salty pistachios.

Jesus saves. Buddha recycles.

Other messages in this thread: