Biscotti tailor made for Christmas

By on December 23, 2011

My present for our readers is Twelve Days of Christmas Baking. Each installment, I’ll be offering you a favorite recipe to try for your own Christmas baking.

I don’t think a Christmas gift basket would be complete without some type of biscotti, so I offer you a cranberry and pistachio biscotti. The nice thing about biscotti is that it’s infinitely variable. You can switch out the nuts, dried fruits, and extracts and tailor your biscotti to your own tastes.

I do have one caveat when making biscotti: Use King Arthur’s unbleached all-purpose flour. It makes all the difference in the world in the texture of the biscotti. Trust me on this.

Zelda’s Holiday Biscotti

1/4 cup unsalted butter, softened
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1/2 tsp anise extract
(or 1-2 drops anise oil)
1/4 tsp almond extract
2 1/4 cups King Arthur all purpose unbleached flour
1 1/2 tsp anise seed
1/2 tsp fennel seed
1 cup dried cranberries
3/4 cup pistachios
1/2 cup dried apricots, snipped
1 egg + 1 TB water, for wash

Beat butter.
Add sugar, baking powder, baking soda, and salt.
Beat in 3 eggs, anise oil/extract, almond extract.
Add anise and fennel seeds.
Beat in flour.
Stir in nuts and cranberries.
Divide dough in half.
Shape into 2 logs – 12 inches long, 1 ½ inches in diameter.
Place logs at least 3 inches apart on lightly greased and floured pan.

Brush with beaten egg and water.
Bake at 350 degrees for 25 minutes or until light brown. Lightly press a finger in the biscotti. It should have a slightly spongy texture.
Let cool on sheet completely.
Slice each log into slices
and bake at 325 degrees 8-10 minutes.
Cool, then turn over and bake about 8 minutes.

Previous Days of Christmas:
Day 1: Sweet holiday gifts from the oven »
Day 2: An intense chocolate rush »
Day 3: Great neighbors, great cookies »
Day 4: Raising the nutty bar to new heights »
Day 5: These buckeyes are irresistible and easy »
Day 6: Mounds of sweet Christmas joy »
Day 7: Macaroons with a holiday zing »
Day 8: A tart complement to sweet gifts »
Day 9: Two takes on toffee bars »
Day 10: Meringue kisses are deliciously light »

See more at Kitchens Are Monkey Business »


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