Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 3, 2014 12:08:32 GMT
I dunno if people really know what these are or if that's my Italian upbringing, but these are crunchy coffee desserts. They're not made too sweet but very crunchy for dunking. My family used to buy plain versions from the bakery for family gatherings when I was growing up. Anyway, here's a recipe I picked up on making them:
Cranberry Pistachio Biscotti
Ingredients:
¼ Cup Olive Oil ¾ Cup Sugar 2 Tea Vanilla Extract ½ Tea Almond Extract 2 Eggs 1¾ Cups Flour ¼ Tea Salt 1 Cup Dried Cranberries 1 Cup Pistachio Nuts
Directions:
Mix together Oil and Sugar. Add Vanilla Extract, Almond Extract and Eggs. Add in Salt, Baking Powder and Flour. Stir in Cranberries and Pistachio Nuts. Pour dough on to a cookie sheet that is lined with wax paper, shape it by hand into a 12X4 log slightly tapered at the ends; wet hands with cold water to prevent dough from sticking when shaping. Bake at 300* for 50 minutes or until dough has turned a light brown. Cut into ¾” - 1” slices and allow to cool for 10 minutes. Gently separate and peel from wax paper with a spatula and set each piece on its side on a cookie sheet. Bake for 10 minutes at 275*. Allow to cool and harden.
Notes:
Leave Salt out of recipe if Pistachio Nuts are salted. Possible variations, use applesauce instead of oil and substitute dried apricot for cranberries.
|
|