Monday, July 7, 2008

Holiday Biscotti

Do not be fooled by the title of this recipe. Please enjoy this whenever you have the chance. I have recently tweaked my diet and made even better choices than I was already making. But I am also a person who believe sin moderation. I believe if you deprive(for lack of a better description) yourself long enough, that you may go completely in the opposite direction and super-splurge. So if I take a homemade cookie once and a while I have no problem with that. My motto is...'moderation', healthy moderation mind you, but moderation all the same. My homemade cookie is ten times better than any store bought, super processed, over preserved thing sitting on the shelf.

2 cups all purpose flour(We use our own ground, soft white flour)
1&1/2 t baking powder
3/4 cup sugar(Or sweetener of your choice)
1/2 cup(1 stick) unsalted butter(Many bakers use unsalted butter) room temperature
1 t grated lemon zest(I did not have any and managed just fine)
1/4 t salt
2 large eggs
3/4 cup pistachios(Or any other nut you have), coarsely chopped
2/3 cup dried cranberries(Or any dried fruit you have )
12 ounces good-quality(Very important for melt-ability*my own word*), chopped
Red and green sugar crystals(Sprinkles), for garnish
Preheat oven to 350 degrees.

Line a heavy large baking sheet with parchment paper(We do use this, it makes a difference). 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 eggs one 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 parchment baking sheet. Bake until light golden brown, about 40 minutes. Cool for 30 minutes(Resist the temptation).

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2-3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden brown, about 15 minutes. Transfer the biscotti to a rack and cool.

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 chocolate is firm, about 35 minutes.

**This may seem complicated, but once you get going, it is pretty much like any other cookie you make. I but time consuming, but oh so worth it in the end**


P.S. If my 14 year old daughter can make these can you.

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