Holiday Biscotti

Red and Green Holiday Biscotti

Red crasions and green pistachios combine for holiday color in these yummy biscotti.

Orange-Chocolate, Gingerbread, and Holiday Biscotti
On the right, red and green Holiday Biscotti

Ingredients:

  • 2 cups flour
  • 1  1/2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup pistachios
  • 2/3 cup dried cranberries
  • 12 oz white chocolate
  • Red and Green sugar crystals, for garnish

 

Directions:

  1. Preheat oven to 350 degrees F
  2. Line a heavy baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  5. Stir the broken chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

Store biscotti in an airtight container up to 4 days or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Go to the Christmas Cookie Collection 2010 for the list.

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1 Comment

Filed under Home Cooked

One response to “Holiday Biscotti

  1. The first batch of holiday biscotti I made useing dry cherries. Not really the flavor or color that I am after. Stick to crasions. Cherries are flavorless blobs of brown-red. The 2nd batch (with Crasions) is ready to cut and toast before dipping into white chocolate.
    Debs, December 13, 2010

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