Cook this: Cranberry and Pistachio Biscotti
Nancy Rokos
Preparing the ingredients for Cranberry and Pistachio Biscotti.
Nancy Rokos
A Cranberry and Pistaschio Biscotti cools on a rack.
Nancy Rokos
Cranberry and Pistachio Biscotti
Nancy Rokos
Chef Shereen Pavlides poses with a tray of biscotti hot from the oven.
Nancy Rokos
The loaves are sliced into pieces before the biscotti is placed back in the oven.
In this week蘑菇视频 edition of Cook This, Chef Shereen Pavlides highlights the flavor of cranberries and pistachios in a festive biscotti.
To watch Chef Pavlides make this dish, visit heraldstandard.com.
Cranberry & Pistachio Biscotti
recipe by shereen pavlides
4 tablespoons unsalted butter 鈥� room temperature
1 cup sugar
2 large eggs
grated zest from 1 large orange (1 heaping tablespoon)
1 teaspoon pure orange extract
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups all purpose flour
1 cup sweetened dried cranberries
1 cup shelled salted pistachio nuts 鈥� ruffly chopped
Heat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a stand mixer fitted with the paddle attachment. Combine butter, sugar, eggs, zest and extract. Add baking powder and salt. Mix on low until combined. Add flour and mix over medium speed until combined. Fold in cranberries and pistachios until evenly incorporated.
Divide batter evenly in half. Remove each mound onto the parchment paper lined baking sheet, leaving space in between the two to form two flat 10 by 3-inch logs (shaped more like rectangles), using two rubber spatulas sprayed with non-stick cooking spray and/or spray your finger tips to shape each log. {Note: this batter is very sticky}. Bake until firm, about 35 minutes. Carefully remove each log onto a cutting board to cool slightly, about 5 minutes. Reduce oven temperature to 300 degrees F.
Using a serrated knife, gently slice each log crosswise into 1/2-inch thick diagonal slices.
Place slices cut side down onto the baking sheet lined with parchment paper and bake until lightly golden and crisp, 20-25 minutes.
Remove to a wire rack and cool completely.
Store in an airtight container.
prep: 18 minutes
bake: 1 hour
makes: about 26