I baked. Biscotti–a recipe I’ve used for years that I took from a Williams-Sonoma catalog. I’ve changed it a bit, and, it never fails to produce a delightful biscotti. I dunk half of the cookie into melted chocolate (I use semi-sweet chocolate), chill it in the ‘fridge until the chocolate sets, and then, either serve or store in an airtight container.
What did you think I was going to say I did–oh, no you didn’t think that! My trashcan goes out more than I do!
Addie’s Biscotti (stolen and revised)
OVEN at 350F
Parchment paper on a cooking sheet
1 3/4 cups all-purpose plain flour (do not use self rising)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
8 Tbs. (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 Tbs. grated lemon zest
1 1/2 tsp. vanilla extract
2 large eggs
1 1/2 cups roasted, unshelled pistachio nuts–chopped
2/3 cup dried cranberries
Sift together the flour, baking soda, baking powder and salt into a bowl; set aside.
Cream the butter, sugar, lemon zest and vanilla. Using an electric mixer set on high speed, beat until light and fluffy, make sure the sugar is incorporated. Mix in the eggs one at a time, beating well after each addition. Reduce the speed to low, add the pistachios and cranberries and mix in. Add the flour mixture and mix just until incorporated. Cover and refrigerate–about 1 hour.
Divide the dough in half. On a lightly floured surface, using lightly floured hands, roll each half into a log 1 1/2 inches in diameter. Arrange the logs on the prepared baking sheet, lined with parchment paper or buttered and floured, spacing them 5 inches apart.
Bake until light brown and firm to the touch, about 30 minutes (the logs will spread during baking). Remove from the oven and let cool slightly on the baking sheet. Leave the oven set at 350ºF.
Carefully transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 3/4 inch thick. Arrange the slices, cut side down, on the baking sheet and bake until golden brown, about 15 minutes. Transfer the cookies to wire racks to cool. You can then dip one end into melted chocolate, and return to the rack. Put the rack into the ‘fridge, cool and finally store in an airtight container at room temperature for up to 2 weeks.