Remember a long time ago when I was doing the 12 Days of Christmas Goodies? And then I just kind of dropped off the face of the earth?
Well, I have some confessions. First of all, I only did 10 days. One day I cheated and brought in bagels. And on the last day I decided getting to the airport in time to fly home for Christmas was more important. My co-workers may have disagreed but they’re too afraid to say anything because then I might NEVER BRING THEM COOKIES AGAIN.
Did you hear that? That was my co-workers crying at the mere prospect of that. They’re a sad bunch.
But one of those days, when i was fulfilling my role as the office goodie maker, I brought in biscotti. Not one kind. But two. And they were yummy, if I do say so myself.
The first kind I made was a pistachio cranberry biscotti with a white chocolate drizzle. I love using cranberry in my baking, especially Christmas baking. Cranberry cookies. Cranberry breads. They’re all just yummy.
The second kind I made was a brownie walnut biscotti. A little sweeter than the cranberry one, but not brownie sweet. I like my biscotti being a little more biscuit than cookie. It’s how I roll.
And you can always dip half of your biscotti in chocolate. I know a lot of people do that. I don’t, because I like to have some chocolate in every bite. Who cares if you get a little chocolate on your fingers. Man up. Geez.
I’m kind of cranky today. Maybe it’s because I’m looking at these pictures of biscotti, but have none to eat myself.
It’s a sad world I live in my friends. A sad world.
Cranberry Pistachio Biscotti
Recipe adapted from Giada De Laurentiis
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Put the chocolate into a freezer bag, snip off one corner, and drizzle over the biscotti. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Adapted from allrecipes.com
1/3 cup butter, softened
2/3 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
12 oz. good quality white chocolate, chopped
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart.
Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Put the chocolate into a freezer bag, snip off one corner, and drizzle over the biscotti. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes. Store in an airtight container.