There’s something comforting about the aroma of freshly baked biscotti that fills the kitchen, beckoning you to indulge. Especially after the heaviness of the holidays, in our family, biscotti is our January treat. It’s not super sweet (although you can dip it in chocolate if you prefer) and with its crisp exterior and soft chewy interior, it’s versatile enough to fit a variety of tastes. Not much beats it on a cold January morning when combined with a cup of Earl Gray tea!
Cranberry Lemon Pistachio Biscotti
Ingredients:
½ cup butter
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 teaspoons lemon extract
2 Tablespoons lemon juice
2 teaspoons lemon zest
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup chopped pistachios
¾ cup dried cranberries
Instructions:
Cream together butter and sugar until fluffy.
Add eggs, one at a time, mixing well after each.
Mix in vanilla extract, lemon extract, lemon juice, and lemon zest and blend well, for about 30 seconds.
Sift together flour, baking powder, and salt; add to creamed mixture and mix until combined.
Fold in pistachios and cranberries.
Divide the dough in half; form each piece into a log that is approximately 12 inches long and 1 inch tall. Place on a baking sheet lined with parchment paper.
Bake, in a preheated oven, at 350 degrees for 35 minutes or until the bottoms are just starting to brown.
Remove from oven, slice on a diagonal and place back on cookie sheet with one of the cut sides facing up.
Bake, still at 350 degrees, for 7 minutes longer; flip cookie over and bake on the other cut side for an additional 7 minutes. Cool completely.
These Italian cookies are simple to make and come together quickly. So, roll up your sleeves, preheat that oven, and let the sweet aroma of freshly baked biscotti fill your kitchen with joy. Happy baking!
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