Day 5: Cranberry Pistachio Biscotti
Every year, I always make some type of biscotti for the cookie tin. They keep for a long time and you can make them festive looking with cranberries and pistachios. Sometimes, I do cherries and chocolate instead. The husband likes lemon and anise seed. They are wonderful dipped in tea or coffee and have relatively little fat, for a cookie that is.
This year, I made a recipe from an America’s Test Kitchen publication. They are very protective of their copyrights, so I can’t post the recipe here, especially since I did not change it much at all. You can find the recipe in this magazine though.
There are plenty of other recipes for biscotti out there. This one looks really good and very similar. I sometimes drizzle chocolate on the biscotti, but I probably won’t this time.
In case you have access to the recipe I used, I increased the recipe by 50% and made the logs a little longer and wider. I also added 1/2 teaspoon of orange extract to enhance the orange juice that is added to the cranberries. The dough seemed really sticky to me, so I had to use a little extra flour to shape them.
They are delicious, though not as rock hard as some other biscotti out there. That’s probably a good thing for my teeth and just means they are extra versatile. They are not so hard you can’t eat them alone, but hard enough that they still make good dippers.
Today, we’ve had another snow day. I have loved reading everyone’s comments about the snow! Snow makes me very happy. I’ve spent most of the day making cookies, but am looking forward to a nice walk in a bit. What do you like to do on a snow day?