Thursday, January 13, 2011
(252) Biscotti
Tonight my creative energy came in the form of cooking some delicious scones for the upcoming beach cabin trip this weekend. Voila:
Cranberry Pistachio Biscotti
Ingredients
* 1/4 cup light olive oil
* 3/4 cup white sugar
* 2 teaspoons vanilla extract
* 1/2 teaspoon almond extract
* 2 eggs
* 1 3/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1 teaspoon baking powder
* 3/4 cup dried cranberries
* 1 cups pistachio nuts
Glaze
* 1 1/2 cups Powdered Sugar
* 1 teaspoon Lemon Zest (finely minced)
* 3 tablespoons fresh lemon juice
* 1 tablespoon milk
Directions
1. Mix oil and sugar, add in the extracts (vanilla and almond), and beat in eggs. Combine flour, baking powder, and salt. Then add cranberries and nuts by hand.
2. Line cookie sheet with parchment paper and form dough into two logs (~12 inches).
3. Bake for @ 300 for 35 minutes (logs should be a light brown).
4. Cool for 10 minutes, then cut logs on diagonal into 3/4 inch thick slices, and reduce oven to 275.
5. Lay on sides and bake approximately 8 to 10 minutes (until biscotti is dry), let cool.
6. Whip glaze, then dip biscotti, and set on wax paper to dry.
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