Martha Stewart's Cranberry Pistachio Biscotti recipe for the holidays

[Guest guest]

Martha Stewart's Cranberry Pistachio Biscotti

Makes about 4 dozen

 

½ cup. dried cranberries

½ cup. boiling water

3 cup. all purpose flour

2 tsp baking powder

¼ tsp salt

4 tbsp unsalted butter, room temperature

1 cup. sugar, plus more for sprinkling

3 large eggs, plus 1 large egg, lightly beaten

2 tsp vanilla extract

½ cup. unsalted pistachios, coarsely chopped (or walnuts)

 

1. Preheat oven to 375°. Line a large baking sheet with parchment paper; set

aside. Place cranberries in a small bowl; add boiling water. Let stand until

plump, about 15 minutes. Drain and set aside. Sift together flour, baking

powder and salt into a medium bowl, set aside.

 

2. In the bowl of an electric mixer fitted with the paddle attachment, beat

butter and sugar on medium until light and fluffy, about 2 minutes. Add 3 eggs,

one at a time, beating to incorporate after each addition and scraping down

sides of bowl as needed. Beat in vanilla. Add flour mixture and mix on low

speed until combined. Mix in cranberries and nuts.

 

3. Turn out dough onto a lightly floured surface; divide in half. Shape each

piece into a 16 by 2 inch log and transfer to prepared baking sheet, about 3

inches apart. With the palm of your hand, flatten logs slightly. Brush beaten

egg over surface of the dough logs, and sprinkle generously with sugar.

 

4. Bake, rotating sheet halfway through, until logs are slightly firm to touch,

about 25 minutes. Transfer logs on parchment paper to a wire rack to cool

slightly, about 20 minutes. Reduce oven temperature to 300°.

 

5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise

on the diagonal into ½ inch thick slices. Place a wire rack on a large rimmed

baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to

touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on

rack. Biscotti can be kept in an airtight container at room temperature for up

to 1 week.

 

 

 

 

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