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Cranberry Pistachio Biscotti

by Michele Pesula Kuegler | August 18th, 2009 | Desserts, Recipes
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Cranberry Pistachio BiscottiWe attended a friend’s 40th birthday/housewarming cookout this past Saturday.  As the hosts were providing the main part of the meal (a pig roast plus hot dogs and hamburgers), guests were asked to bring a dessert or side dish.  With a family of six, we decided we should bring one of each.

My husband chose to make a pasta salad with an Italian flair.  It had quite an assortment of ingredients, including homemade sausage, roasted red peppers, kalamata olives, and caramelized onions.  It produced a salad that was appealing to both the eyes and mouth.

Being the main baker in the house, I wanted to make a dessert.  Being a cookout, I was certain that there would be many trays of chocolate chip cookies and brownies.  Not that there’s anything wrong with bringing either (I’ve done that many times), I just wanted to bring something unique.  Biscotti seemed like the perfect solution.  I couldn’t imagine anyone else would arrive with a tray of these cookies.

My logic was correct.  I brought two types of biscotti (Cranberry Pistachio and Almond), and they were the only biscotti to grace the dessert table.  I also was pleased to note that the biscotti were devoured quite quickly.

What more could a girl want?  Great weather for the cookout, a dessert that is well received, and a fabulous time with family and friends.  That seems about perfect to me.

 

Cranberry Pistachio Biscotti


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Ingredients
  1. 1/2 cup unsalted butter, softened
  2. 3/4 cup sugar
  3. 1 tsp. lemon zest
  4. 1/4 tsp. salt
  5. 2 eggs
  6. 2 cups flour
  7. 1-1/2 tsp. baking powder
  8. 3/4 cup pistachios, chopped
  9. 3/4 cup dried cranberries
  10. 1/2 cup white chocolate chips, melted
Instructions
  1. Preheat oven to 350. Line cookie sheet with parchment paper.
  2. Using a stand mixer, combine sugar, butter, lemon zest, and salt. Add the eggs one at a time, beating to incorporate.
  3. Add flour and baking powder, and mix well. Add pistachios and cranberries, and stir.
  4. Divide dough in half. Working on a floured surface and using lightly floured hands, form each half into a loaf, approximately 11″x2″.
  5. Place on prepared cookie sheet, and bake for 30 minutes, or until lightly golden brown. Leaving oven on, remove cookie sheet from oven, and allow to cool for 15 minutes. Using a serrated knife, cut the loaves into diagonal slices about 1/2″ thick.
  6. Return slices to cookie sheet, cut side down. Bake for 8 or 9 minutes, flip slices, and bake for another 8 or 9 minutes. Place on baking rack to cool.
  7. When cool, frost one cut side of each biscotti with melted white chocolate chips.
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