Some things in life are worth the risk of a thickening waist line.
And some mornings deserve a steaming hot cuppa, a good book, risk be damned!
Fortunately for me, there aren't that many things I would gorge on willy nilly, though mind you I do believe I could eat my body weight in bread.
But home made biscotti is one of them.
Coffee's true mate, it is the sure and definative 15th century hottie that beckons again and again.
I've made the traditional Almond and Orange biscotti out of Prato, earlier on.
This twist on the traditional is simply wonderful and the very best way to pay homage to Nature's most passionate nut ~ the pistachio.
Lemon zest and sweet dried cranberries come out to play and the three together are simply naughty and oh so nice!
Gather the ingredients,
4 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp salt, Zest of 1 large lemon, 1-1/2 stick (12 tbs) unsalted butter, 4 large eggs, room temperature, 1 cup regular white sugar, 1 tsp pure lemon baking emulsion (I use lorann bakery emulsions), 1 cup shelled pistachio nuts (salted and roasted is OK) & 1 cup dried cranberries
Preheat oven to 350 deg F.
Line 2 qty 11’ x 17’ baking sheets/pans with parchment paper.
You can use an electric stand mixer or knead this dough by hand. It is a soft dough and it not difficult to do.
Lemon: Using a zester, grate the zest and set aside.
Eggs: Crack in a bowl, discard the shells and beat the eggs with a fork.
Add-Ins: In a bowl, measure and combine the pistachios and dried cranberries
Butter: In a microwave safe bowl, melt the butter - this should take about a minute.
Fit the electric stand mixer with a beater blade.
Combine flour, salt & baking powder in a bowl.
In the bowl of the electric mixer, combine the melted butter, sugar, lemon emulsion, lemon zest and beat until pale - 1 minute or so.
Add eggs and continue to beat well till combined.
Change the blade on the electric stand mixer to a dough hook.
Add the flour in 2 batches. Once a soft dough has formed, add the pistachio and cranberry add-ins and combine.
Rub some oil on your hands to keep the dough from sticking. Halve the dough.
Form the dough into about 2 equal logs. Place the logs on the baking pans/sheets well apart.
Flatten each of the logs to a rectangle about 3" wide and 1" thick.
Bake for 20 mins until the dough has puffed up and slightly golden brown.
Allow to cool for at least 30 minutes.
Know-how: If you do not cool the dough before cutting into slices, it will crumble so do not forgo the cooling.
Reduce oven temp to 325 deg F
Use a sharp serrated bread knife and saw into ½-3/4” thick diagonal slices slowly to prevent breaking.
Cook's Note: The biscotti's will have wet centers and may crumble easily so use both hands to transfer the slices to the lined pans.
Place the slices face up on the baking pans and bake in the oven for 15 minutes. Gently turn over and bake for another 10 minutes on the other side.
Bake for a total time of 25-30 mins so both sides are a light golden brown.
Remove from the oven and allow to cool for few minutes. Cool on baking racks before serving.
Enjoy!
To store: Cool completely (for several hours or overnight) storing in air tight containers.
Will keep 1 week in air tight containers at room temperature. Can be frozen for several months wrapped in plastic wrap, al foil and zip loc bags for several months.
Recipe for
Lemon, Pistachio & Cranberry Biscotti
Preparation time: 15 minutes
Cooling time: 30 minutes
Total Baking time: 40-50 minutes
Makes 24 qty, 1/2-inch thick slices
Shopping list
4 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
Zest of 1 large lemon
1-1/2 stick (12 tbs) unsalted butter
4 large eggs, room temperature
1 cup regular white sugar
1 tsp pure lemon baking emulsion (I use lorann bakery emulsions)
1 cup shelled pistachio nuts (salted and roasted is OK)
1 cup dried cranberries
Preheat oven to 350 deg F.
Line 2 qty 11’ x 17’ baking sheets/pans with parchment paper.
You can use an electric stand mixer or knead this dough by hand. It is a soft dough and it not difficult to do.
Preparation:
Lemon: Using a zester, grate the zest and set aside.
Eggs: Crack in a bowl, discard the shells and beat the eggs with a fork.
Add-Ins: In a bowl, measure and combine the pistachios and dried cranberries
Butter: In a microwave safe bowl, melt the butter - this should take about a minute.
Method:
Fit the electric stand mixer with a beater blade.
Combine flour, salt & baking powder in a bowl.
In the bowl of the electric mixer, combine the melted butter, sugar, lemon emulsion, lemon zest and beat until pale - 1 minute or so.
Add eggs and continue to beat well till combined.
Change the blade on the electric stand mixer to a dough hook.
Add the flour in 2 batches. Once a soft dough has formed, add the pistachio and cranberry add-ins and combine.
Rub some oil on your hands to keep the dough from sticking. Halve the dough.
Form the dough into about 2 equal logs. Place the logs on the baking pans/sheets well apart.
Flatten each of the logs to a rectangle about 3" wide and 1" thick.
Bake for 20 mins until the dough has puffed up and slightly golden brown.
Allow to cool for at least 30 minutes.
Know-how: If you do not cool the dough before cutting into slices, it will crumble so do not forgo the cooling.
Reduce oven temp to 325 deg F
Use a sharp serrated bread knife and saw into ½-3/4” thick diagonal slices slowly to prevent breaking.
Cook's Note: The biscotti's will have wet centers and may crumble easily so use both hands to transfer the slices to the lined pans.
Place the slices face up on the baking pans and bake in the oven for 15 minutes. Gently turn over and bake for another 10 minutes on the other side.
Bake for a total time of 25-30 mins so both sides are a light golden brown.
Remove from the oven and allow to cool for few minutes. Cool on baking racks before serving.
Enjoy!
To store: Cool completely (for several hours or overnight) storing in air tight containers.
Will keep 1 week in air tight containers at room temperature. Can be frozen for several months wrapped in plastic wrap, al foil and zip loc bags for several months.
