When I fall for a recipe, I fall hard. Scones, for example… I can’t get enough. I’ve made countless versions, both savory and sweet. Muffins, too, have a special place in my heart. But now, my friends, I have a new obsession: biscotti.
I try to deny the existence of a sweet tooth, but I may have a little one. The fact is that my ideal dessert isn’t overly sugary. I want my treats to feel decadent without actually being decadent. Which may be the best way of looking at biscotti. It’s true that these consist of butter and sugar and eggs, but for the number that it makes, these are actually not all that unhealthy. It’s portion control, though you don’t even realize its being enforced. If only I could find a cheesecake that did the same thing.
Cranberry Pistachio Biscotti
(adapted from Tyler Florence’s recipe)
makes approximately 48 biscotti
1 cup shelled pistachios
1 cup dried cranberries
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups flour, plus more for surface
1 teaspoon baking powder
1/2 teaspoon salt
1. Preheat the oven to 350 degrees
2. Line a baking sheet with aluminum foil and spread pistachios over pan. Bake in the oven for 8-10 minutes, until browned slightly.
3. In a bowl of a mixer, cream butter and then add in the eggs. Beat until smooth. Add in the sugar and mix until fully incorporated. Add in the vanilla.
4. In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low, slowly add the flour mixture to the wet ingredients and mix until combined.
5. Toss in the pistachios and cranberries and mix into the batter with a wooden spoon.
6. Turn the dough out onto a lightly floured surface and cut in half.
7. Roll each portion into a 12-inch long, 1-inch high log. Transfer logs to an ungreased baking sheet and bake in the oven for 35 minutes, or until the bottoms have browned slightly.
8. Let the logs cool and then slice each on a diagonal to create 12-1 inch biscotti.
9. Lay each cookie flat on the baking sheet and bake for 5 minutes. Flip cookies over and bake for an additional 5 minutes.
10. Let cool before serving.
Cookies can be stored in an airtight container.