That pretty much sums up my life right now. I either feel sick or am concocting something in the kitchen. I'm either out of commission and on the couch or energetically mixing, whipping, and stirring. It doesn't make much sense. Today was a 'barf' day, but I had three 'bake' days preceding it. This being one of them.
Pistachio-Cranberry Biscotti1 1/3 c. dried cranberries, reconstituted
2 1/2 c. flour
1 c. sugar
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
3 eggs
1 t. vanilla
1 c. pistachios
eggwash (1 egg + bit o water, mixed)
Reconstitute cranberries for about 5 minutes. Drain and pat dry. Blend dry ingredients. Add eggs, one at a time, and vanilla, until dough is formed. Stir in cranberries and pistachios.
Knead a few minutes and divide in half. On a floured/buttered cooking sheet, form into two logs, about a foot long each. Eggwash and bake at 325 degrees for 30 minutes. Cool for 10 minutes. Cut on a bias into 3/4" slices. Arrange on their sides on cookie sheet and bake (325) 10-12 more minutes per side.
Knead a few minutes and divide in half. On a floured/buttered cooking sheet, form into two logs, about a foot long each. Eggwash and bake at 325 degrees for 30 minutes. Cool for 10 minutes. Cut on a bias into 3/4" slices. Arrange on their sides on cookie sheet and bake (325) 10-12 more minutes per side.
1 comments:
Your biscottis were SO delicious, Carey! We couldn't help it, we already ate them all this weekend. :) Thanks for the recipe and thanks again for bringing them AND thanks so much for your help!!
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