Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, roughly chopped
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add in the eggs, one at a time, and mix until well combined.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the dried cranberries and chopped pistachios.
8. Divide the dough in half and shape each half into a log, about 12 inches long and 2 inches wide.
9. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
10. Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
11. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
12. Using a sharp knife, slice the logs diagonally into 1/2 inch thick slices.
13. Place the slices back on the baking sheet, cut side down, and bake for an additional 10-12 minutes, or until the biscotti are lightly golden brown and crisp.
14. Remove from the oven and let cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
Makes about 24 biscotti
Nutritional information:
Per serving (1 biscotti):
Calories: 130
Total Fat: 5g
Saturated Fat: 2.5g
Cholesterol: 25mg
Sodium: 40mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 11g
Protein: 2g
Substitutions for ingredients:
- Dried cranberries can be substituted with other dried fruits such as raisins or chopped apricots.
- Shelled pistachios can be substituted with other nuts such as almonds or hazelnuts.
Variations:
- Add 1 tsp of orange zest for a citrusy twist.
- Dip the biscotti in melted chocolate for a decadent treat.
- Replace the pistachios with chopped almonds and add 1 tsp of cinnamon for a spiced biscotti.
Tips and tricks:
- Make sure to let the biscotti cool completely before storing to prevent them from becoming soggy.
- Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
- For a softer biscotti, reduce the baking time of the second bake.
Storage instructions:
Store in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
Biscotti can be reheated in the oven at 350°F (175°C) for 5-7 minutes, or until crisp.
Presentation ideas:
Arrange the biscotti on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Garnish with chopped pistachios or dried cranberries.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Biscotti can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until the dough comes together.
- If the biscotti are too hard, reduce the baking time of the second bake.
Food safety advice:
Make sure to use clean and sanitized utensils and equipment when preparing the biscotti.
Food history:
Biscotti originated in Italy and were traditionally served with a sweet wine for dipping.
Flavor profiles:
The combination of tart cranberries and nutty pistachios creates a sweet and savory flavor profile.
Serving suggestions:
Serve the biscotti on a platter with a hot cup of coffee or tea for a cozy treat.
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Region: Italian