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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
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A twice-baked Italian cookie, biscotti makes a wonderful dunker . A pretty way to present a batch is on a Christmasy plate arranged in a wagon-wheel fashion. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
3 eggs |
2 teaspoons vanilla extract |
1 teaspoon orange extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup dried cranberries, coarsely chopped |
2/3 cup pistachios, coarsely chopped |
2 tablespoons grated orange peel |
Directions:
1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes.
2. Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes.
3. Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container. Yield: 2 dozen.
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