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View Diary: A Delicious Call to Action: Cranberries (18 comments)

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  •  Giada's Holiday Biscotti (4+ / 0-)

    From Food Network.

    Yields 2 dozen cookies.


    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    3/4 cup sugar
    1/2 cup (1 stick) unsalted butter, room temperature
    1 teaspoon grated lemon zest
    1/4 teaspoon salt
    2 large eggs
    3/4 cup pistachios, coarsely chopped
    2/3 cup dried cranberries
    12 ounces good-quality white chocolate, chopped
    Red and green sugar crystals, for garnish


    Preheat the oven to 350 degrees F.

    Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

    Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

    Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

    Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

    The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

    [I omit the chocolate and the sugar crystals, and they come out great every time].

    "...I am superficially and ingenuously offended, which is to say, not offended, but suspicious that perhaps I should be." --Gentle Giant

    by Maudlin on Fri May 10, 2013 at 07:51:06 AM PDT

    •  I would love to have someone else make these (4+ / 0-)

      I cook... it is the biggest passion of my life.... ...but I don't bake well.    

      Part is lack of time and effort to learn and master it, but part is just a difficulty of switching from the artistry and minute-by-minute management and fine-tuning of "cooking" from the precision chemistry-style make-it-put-it-in-the-oven-and-LEAVE-IT-ALONE zen mastery of "baking".  

      I can cook things that are mind-blowing and creative.  But I can only bake things that come from a pre-written recipe and they turn out "okay"

      But Cranberry + Pistachio is an awesome combination, holidays or no.

      Красота спасет мир --F. Dostoevsky

      by Wisper on Fri May 10, 2013 at 07:57:54 AM PDT

      [ Parent ]

      •  I'm just the opposite: a good baker but so-so cook (3+ / 0-)

        These are very easy, however.  Just make sure the butter is at room temp so as to incorporate air when creamed with the sugar.  If the dough is too sticky, sprinkle a little extra flour over it while forming the log.

        "...I am superficially and ingenuously offended, which is to say, not offended, but suspicious that perhaps I should be." --Gentle Giant

        by Maudlin on Fri May 10, 2013 at 08:11:01 AM PDT

        [ Parent ]

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