Ingredients
For cookie dough*
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
2 large whole eggs
1 egg yolk
1/2 teaspoon salt
1 cup pistachios (peeled)
1 cup dried cranberries
For brushing
1 egg yolk
1 tablespoon of milk
For baking sheet
Either use about 1 teaspoon butter and grease baking sheet
or place a silicon baking mat on the baking sheet, in which case do Not grease
*Makes about 2 to 3 dozen biscotti, depending on size
Directions
To make cookie dough
o Beat the 2 whole eggs with the 1 egg yolk together.
o In a separate bowl, combine the dry ingredients: flour, sugar, baking powder and salt.
o Mix beaten egg mixture with the dry ingredients and work into a soft dough.
o Add the pistachios and cranberries to the cookie dough.
o Divide the cookie dough into three equal portions.
o On a lightly floured wooden board shape each portion of cookie dough into a log about 1 1/2 inches in diameter and 12 inches long.
For brushing
o Mix 1 egg yolk with 1 tablespoon of milk.
o Brush the biscotti logs with the egg yolk and milk mixture.
For baking
o Preheat oven to 350 F degrees.
o Place the biscotti logs on a greased cookie sheet (Or place a silicon baking mat on the baking sheet, in which case the mat is not greased).
o Bake until the logs are golden -- 20 to 25 minutes.
For slicing
o Remove the baking sheet with the baked logs from the oven (Do NOT turn off the oven as the biscotti will be returned to the oven after the logs are sliced).
o Place the biscotti logs on a wooden board.
o While the logs are still warm, with a very sharp knife cut slices about 1/2 inch wide.
For the second baking
o Place the sliced biscotti on the cookie sheets, in the same position as were the original logs (Do NOT flip the slices over, but let the cookies stand up). Leave enough space between the slices so they will be evenly re-baked.
o Place the cookie sheets in the oven and bake for another 5 minutes or so.
o Remove and cool.
o Serve the cookies at room temperature with coffee.
Notes
Photo: Mary Melfi. |
