| Chef: Gwin Grimes | |
| Food Mood: Elegant | |
| Cuisine: New American/Regional | |
Description |
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| Biscotti are good keepers, as far as cookies go, and are excellent for dunking into a cup of hot cocoa, tea or coffee. Place a half-dozen or so in a cellophane bag and tie with a ribbon for a pretty (and delicious) homemade gift. | |
Servings: 3 dozen |
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Ingredients |
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| Cooking spray (optional) 5 eggs 1 egg yolk (reserve the white) 2 1/2 cups sugar 1 teaspoon vanilla extract 3 1/2 cups sifted all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon Zest from 1 orange 1 1/2 cups dried cranberries 1 1/2 cups pistachios |
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Method |
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| Preheat the oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper or coating with cooking spray. In a large mixing bowl, whisk the 5 eggs and 1 yolk thoroughly with the sugar, then add the vanilla. In another bowl, stir together the flour, baking powder, salt, and cinnamon. Fold the egg-sugar mixture into the dry ingredients. Add the orange zest, cranberries, and pistachios. Divide the dough in half. Form each half into a 4 x 12-inch log and place them on the baking sheets. Beat the leftover egg white with fork and brush on each log. Place baking sheet in the oven and bake for 25 minutes. Remove the pans from the oven and let them cool. Turn the oven down to 325 degrees F. When the logs are cool enough to handle but still warm, slice them crosswise into 3/4-inch cookies. Lay each cookie individually on the cookie sheets. Return the sheets to the oven and bake for 10 minutes. Remove from the oven, turn over all the cookies, then return to the oven and bake an additional 5?7 minutes or until the cookies are dry. Let cool on a wire rack. Store in an airtight container. |
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