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La Belle Cuisine
Holiday Biscotti
Giada De Laurentis
Makes 2 to 2 1/2 dozen
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter,
room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white
chocolate, chopped
Red and green sugar crystals,
for garnish
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
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. Add the flour mixture and beat just
until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared
baking sheet. Bake until light golden, about 40 minutes. Cool for 30
minutes.
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. Bake the biscotti until they are pale
golden, about 20 minutes. Transfer the biscotti to a rack and cool
completely.
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. Place the biscotti on the baking
sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate
until the chocolate is firm, about 35 minutes.
As you dip the biscotti into the melted chocolate, you can also dip them
into crushed pistachios if you like.
The biscotti can be made ahead. Store them in an airtight container up
to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up
to 3 weeks.
Featured Archive Recipes:
Chocolate Chip and Almond
Biscotti (Maida Heatter)
Cranberry Pistachio Biscotti
(Carol Field)
Gingerbread Biscotti
Orange Pine Nut Biscotti
Sambuca Almond Biscotti
Spiced Almond Biscotti
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