I’m so excited about a purchase I made this morning, I have to share. I finally bought myself a bamboo steaming basket!!!! I have wanted one for years and as I was Christmas shopping, it somehow made its way into my Crate and Barrel cart. Oops…
But now I can get excited about making dumplings and bao (steamed buns) for lots of fun fillings!! I get overly excited about new kitchen tools. Like shrieking when the package comes excited. Needless to say, it is promised by Christmas so I will be anxiously awaiting a friendly knock from the neighborhood UPS man (my favorite person to see pull up in front of my house). Just one more kitchen tool to be dancing around in my head for the next few days, leading me to think of recipes and ingredients and the oh so many things I can play around with. Adding it to the list of what seems like a million thoughts in my head fighting for space…
Hence keeping this post on the shorter side since I can’t seem to stay on one track this morning…anybody else with me there??
I have been really excited to share these biscotti with you and the holidays seem like the perfect time to do so. Biscotti is one of those things that I will hype up as something that probably seems scary to some people to make, but could not be easier to do. I know I was intimidated the first time I went to make them. They look so pretty in the jars at coffee shops and I couldn’t understand how they baked and kept their shape so nicely. When I learned that all you have to do it bake them once in a loaf form, then slice them like bread and bake them again, I was pleasantly shocked at how simple it is. They quickly became a fast and easy go-to when I need something special to give someone, or even just to have around during the holidays next to a warm cup of coffee.
After you make them once and you have a feel for their simplicity, there can be lots of creativity ahead in coming up with different variations. I like this cranberry pistachio combination around the holidays because of the red, green, and white colors. They look beautiful standing up in a clear cellophane bag tied with raffia and will keep nicely for 2 weeks. If you don’t want to take the time to ‘ice’ each biscotti with the melted white chocolate, another option would be to just drizzle it across one with a fork or piping bag…another beautiful presentation. ENJOY!!!
CRANBERRY PISTACHIO BISCOTTI
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (if desired)
- 3/4 cup chopped dried cranberries
- 1 1/2 cups chopped pistachios
- 1 cup white chocolate chunks or chips
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter and sugar until smooth. Beat in the eggs, vanilla, and orange zest until well incorporated. On low speed, mix in the flour, baking powder and salt until just combined.
- Use a wooden spoon to fold in the cranberries and 3/4 cup of the pistachios until evenly distributed throughout the dough.
- On a Silpat or parchment lined baking sheet, form the dough into a 13 by 4 inch long loaf and bake until golden and set, about 25-30 minutes. Remove the baking sheet from the oven and allow the loaf to cool for 10 minutes.
- Lower the oven temperature to 3oo degrees. Carefully slide the loaf onto a cutting board and use a serrated knife to slice the loaf into 1 inch pieces, like slicing a loaf of bread.
- Place the slices cut side up back onto the baking sheet and return to the oven to bake for another 15-20 minutes until crisp and lightly browned. Allow biscotti to cool to room temperature on a wire rack.
- In a small saucepan over low heat, melt the white chocolate until smooth, stirring consistently. This can take a little time so be patient! Use a butter knife to 'frost' the top and sides of the biscotti and then sprinkle with the remaining pistachio pieces. Store in an airtight container and enjoy with coffee!