RecipesMagazine

Holiday Biscotti

Holiday Biscotti
Holiday Biscotti might be just the dessert you are searching for. This recipe makes 24 servings with 256 calories, 3g of protein, and 11g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. Head to the store and pick up salt, pistachios, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

1
Preheat the oven to 350 degrees F.
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OvenOven
2
Line a heavy large baking sheet with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
3
Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time.
Ingredients you will need
Baking PowderBaking Powder
Lemon ZestLemon Zest
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
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Hand MixerHand Mixer
WhiskWhisk
BowlBowl
4
Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
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CranberriesCranberries
Pistachio NutsPistachio Nuts
All Purpose FlourAll Purpose Flour
5
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.
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DoughDough
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Baking SheetBaking Sheet
6
Bake until light golden, about 40 minutes. Cool for 30 minutes.
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OvenOven
7
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet.
Ingredients you will need
BiscottiBiscotti
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Serrated KnifeSerrated Knife
Cutting BoardCutting Board
Baking SheetBaking Sheet
8
Bake the biscotti until they are pale golden, about 15 minutes.
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BiscottiBiscotti
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OvenOven
9
Transfer the biscotti to a rack and cool completely.
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BiscottiBiscotti
10
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate.
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ChocolateChocolate
BiscottiBiscotti
DipDip
WaterWater
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Sauce PanSauce Pan
BowlBowl
11
Place the biscotti on the baking sheet for the chocolate to set.
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ChocolateChocolate
BiscottiBiscotti
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Baking SheetBaking Sheet
12
Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
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ChocolateChocolate
SugarSugar
13
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Ingredients you will need
BiscottiBiscotti
WrapWrap
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Ziploc BagsZiploc Bags
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In1 h, 20 m.
Servings24
Health Score1
CuisinesMediterraneanItalianEuropean
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