Chocolate Dipped Cranberry and Pistachio Biscotti

 

These are not exactly a traditional biscotti.  There’s no corn meal in them (which I actually prefer) and so they’re softer than most variations.  I use raw sugar to sprinkle on the top which gives them an extra sugary crunch.  The recipe doesn’t say to dip them in chocolate, but what isn’t better dipped in chocolate? 

You really must try these…really.

1/2 cup dried cranberries
1/2 cup boiling water
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
3 large eggs, plus 1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1/2 cup shelled unsalted pistachios coarsely chopped (2 1/2 ounces)

Preheat the oven to 375.  Line a large baking sheet with parchment paper; set aside.  Place cranberries in a small bowl, and add boiling water.  Let stand until plump, about 145 minutes.  Drain and set aside  Sift together flour, baking powder, and salt into a medium bowl; set aside.

In the bowl of an electric mixer fitted wih the paddle attachment, beat the butter and sugar on medum speed until light and fluffy, about 2 minutes.  Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed.  Beat in vanilla.  Add the flour mixture, and mix on low speed until combined.  Miox in the drained cranberries and the pistachios.

Turn out dough onto a lightly floured surface; divide in half.  Shape weach piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart.  With the palm of your hand, flatten logs slightly.  Brush beaten egg over the surface of the dough logs, and sprinkle generously with sugar (I use raw).

Bake, rotating sheet halfway through, until logs are slightly firm to the touch, about 25 minutes.  Transfer logs on parchment paper to a wire rack to cool slightly, about 20 mi8nutes.  Reduce oven temp to 300.

Place logs on a cutting board.  Using a serrated knife, cut the logs crosswise on the diagonal into 1/2 inch thick slices.  Place a wire rack on a large rimmed baking sheet.  Arrange slices, cut sides down, on the rack.  Bake until firm to the touch, about 30 minutes.  Remove pan from oven; let biscotti cool completely on the rack.  Biscottie can be kept in an airtight container at room temp for up to a week.

Cooking tips:

• You can use almonds and cherries instead if you prefer.
• I use raw sugar to sprinkle on my biscotti because I like the large chunky texture.  It doesn’t matter which you use.
• Buy your shelled pistachios in the bulk section of the grocery store.  If you can’t find them there go to your local Indian market.  Please, for the love of Pete, don’t buy a bag of pistachios and shell them yourself.  Unless you can’t find them.  Then make your kids do it or something.
• These are great to give as gifts at Christmastime, or anytime for that matter.  I’m going to make an almond and cherry variation to take camping with us.  Hot chocolate and biscotti by the fire…CAN’T WAIT!