This is such a belated Christmas post. :) Trying to take it easy over the holidays, Alex and I barely did any baking. However, one of the couple of things we did make that surely deserves an honorable mention was Cranberry-Pistachio Biscotti. We first saw this recipe on Martha’s Classic Thanksgiving DVD and I’ve been wanting to give it a try since then. I was so glad I remembered it when I was racking my brain trying to come up with a Christmas cookie that I could make with Alex that’s fun, moderately challenging but not too time-consuming. The cookies are beautiful to look at and so extremely delicious, dunked or otherwise – I could eat like ten of these in one sitting. :) I’ve got to say that this is the best biscotti dough I’ve encountered as of yet and I can’t wait to make it again with different additions – cherries and almonds, chocolate chips and walnuts…the possibilities are endless. :) I highly recommend giving the recipe a try. Have fun!
½ cup dried cranberries
½ cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
3 large eggs, plus 1 large egg, lightly beaten
2 teaspoons pure vanilla extract
½ cup (2½ ounces) unsalted pistachios, coarsely chopped
Check out Martha Stewart website for the preparation method and the recipe can also be found in Martha Stewart’s Baking Handbook.
Note: We used turbinado sugar to sprinkle the top of the biscotti for a more sparkly effect.