Christmas Biscotti
From eirika 18 years agoIngredients
- 2/3 cup sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 1/3 cup butter, softened shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 2 eggs shopping list
- 2 cups all-purpose flour shopping list
- 3/4 cup dried cranberries or snipped dried cherries shopping list
- 3/4 cup chopped, shelled green pistachio nuts shopping list
How to make it
- In a mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
- Add the sugar, the baking powder, and cardamom; beat until combined.
- Beat in the eggs and vanilla.
- Beat in as much of the flour as you can with the mixer. Stir in any remaining flour and the cranberries or cherries and pistachio nuts until combined.
- Divide dough in half. If necessary, cover and chill dough until easy to handle.
- Shape each portion of dough into a 9-inch log. Place 4 inches apart on a lightly greased cookie sheet, flattening slightly until 2 inches wide.
- Bake in a 375 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool loaves on the cookie sheet for 1 hour.
- Cut each loaf diagonally into 1/2-inch slices using a serrated knife.
- Place slices, cut sides down, on an ungreased cookie sheet. Bake in a 325 degree F oven for 8 minutes.
- Turn slices over; bake 8 to 10 minutes more or until dry and crisp. Transfer to a wire rack to cool.
- Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
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