Bags of Biscotti

The baking bug struck last weekend and left me with bags of biscotti which I'll be giving a gifts during the holiday season.

I baked 2 kinds of biscotti: 1) cranberry-n-pistachio & 2) apricot-n-almond. I used a recipe from Bon Appétit—Holiday Biscotti with Cranberries and Pistachios. I swapped orange peel for lemon peel, because I like the cranberry and orange flavor combo more than the cranberries and lemons pairing—I've said this before. I also omitted aniseed, because I forgot to get some at the grocery store. Although I didn't necessarily miss it, I think it would had added something "extra special" to the biscotti and I want to be sure to use it when I make this recipe again, sometime, if there's a next time.

For the apricot and almond version, I used them instead cranberries and pistachios, in the same amounts, and I left out the lemon peel and aniseed which I never had.




HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios
6 ounces imported white chocolate, chopped 


Preheat oven to 325°F. Line 3 large baking sheets with parchment paper.

Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).

Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side.

Transfer cookies to racks and cool.

(I didn't dip my biscotti in white chocolate, but you want to the directions are below.)

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate.

Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

 Makes about 3 1/2 dozen.


Bon Appétit, 
December 2003