Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup dried cranberries
- 1/2 cup shelled pistachios, chopped
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowls
- Parchment paper
- Baking sheet
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until a dough forms.
6. Fold in the dried cranberries and chopped pistachios.
7. On a lightly floured surface, roll the dough into a log shape, about 12 inches long and 2 inches in diameter.
8. Place the log on the prepared baking sheet and bake for 25-30 minutes, or until golden brown.
9. Remove from the oven and let cool for 10 minutes.
10. Using a serrated knife, slice the log into 1/2-inch thick rounds.
11. Place the rounds back on the baking sheet and bake for an additional 10-12 minutes, or until lightly golden.
12. Remove from the oven and let cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes about 20-24 cookies.
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 6g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 70mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 7g
Protein: 2g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Shelled pistachios can be substituted with chopped almonds or walnuts.
- Butter can be substituted with margarine or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1 teaspoon of orange zest for a citrusy twist.
- Substitute the dried cranberries and pistachios with your favorite nuts and dried fruits.
- Drizzle melted white chocolate over the cookies for a sweeter finish.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Use a serrated knife to slice the log into rounds to prevent the dough from squishing.
- Let the cookies cool completely before storing them to prevent them from becoming soggy.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and sprinkle some powdered sugar over them for a festive look.
Garnishes:
Garnish the cookies with chopped pistachios or cranberries for an extra pop of color.
Pairings:
Serve the cookies with a hot cup of tea or coffee for a cozy treat.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with a side of fresh fruit for a balanced snack.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the cookies are too hard, reduce the baking time by a few minutes.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough to prevent contamination.
Food history:
Buccellato is a traditional Italian sweet bread that is typically served during the holidays. It originated in Tuscany and is often filled with raisins, nuts, and candied fruit.
Flavor profiles:
The combination of tart cranberries and nutty pistachios creates a sweet and savory flavor profile that is perfect for the holiday season.
Serving suggestions:
Serve these cookies as a dessert or snack during the holidays or any time of year.
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Region: Italian