Holiday Biscotti with Cranberries and Pistachios

Name: Holiday Biscotti with Cranberries and Pistachios
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 42
Cuisine: Mediterranean, Italian, European
Ingredients: 532 milliliters all purpose flour; 1 teaspoon whole aniseed; 2 teaspoons baking powder; 170 grams imported white chocolate, chopped; 2 larges eggs; 1 Tbsp grated lemon peel; 177 milliliters shelled natural unsalted pistachios; 1 teaspoons salt; 177 milliliters sugar; 237 milliliters dried sweetened cranberries; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Holiday Biscotti with Cranberries and Pistachios a try. This recipe serves 42. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 98 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. It is a cheap recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes. If you have imported chocolate, sugar, natural pistachios, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time.

Ingredients you will need

Butter

Sugar

Egg

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Bowl

Oven

Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half.

Ingredients you will need

Cranberries

Lemon Peel

Pistachio Nuts

Anise

Vanilla

Dough

All Purpose Flour

Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.

Equipment you will use

Baking Sheet

Oven

Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices.

Equipment you will use

Serrated Knife

Cutting Board

Place slices, 1 cut side down, on remaining 2 prepared sheets.

Bake until firm and pale golden, about 9 minutes per side.

Equipment you will use

Oven

Transfer cookies to racks and cool.

Ingredients you will need

Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth.

Ingredients you will need

White Chocolate

Water

Equipment you will use

Double Boiler

Baking Sheet

Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate.

Ingredients you will need

Chocolate

Dip

Water

Equipment you will use

Frying Pan

Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Ingredients you will need

Chocolate