Friday, October 10, 2008

BISCOTTI - Italian cookies

I always wanted to make Biscotti. However, I never seem to have all the ingredients at home. If I have the pistachios, then I don't have the cranberries. What is Biscotti you might ask? This is what I found on the net which define the meaning of Biscotti. "Biscotti are oblong, thick, brittle cookies designed to be dipped in coffee, cocoa, or wine. Originally from Italy, "biscotti" translates as "twice baked" because the cookies must be baked long enough to make them dry and crunchy." Well guess what? One of my net pals gave me her recipe. Last week, I got all the ingredients and decided to make them. These crisp Italian cookies that dunk so well in your coffee, and yet you can make them at home. Check out the finished product. I already tried one, it's so yummy!

This would go well with a cup of coffee in the morning.

Here is all the ingredients. Flour, sugar, baking powder, vanilla extract, eggs, pistachios and cranberries.

In a larget bowl, combine flour, sugar, baking powder. In another bowl, beat the eggs and add the vanilla.

Combine the two bowls, and mix together well.

Until a dough is form.

Add pistachios and cranberries.

Coat hands with oil and divide the dough into 3 equal portions and roll into log shapes about 8 inches long. Then place each logs on baking sheet.

Preheat oven to 350 degree, and bake for 30-35 minutes. I usually check after 25 minutes to see the bottom is not burn. Remove logs from the baking sheet, and cut logs into 1/2 inch thin slices with a serrated knife.

Place on the baking sheet side by side and bake for another 5-7 minutes on each side.

Transfer biscotti to the rack and let it cool completely. Cool and serve.

And you got yourself a whole bunch of biscotti ready to be dunk in your coffee every morning.

Bon Appetite!

2 1/2 Cup all purpose flour
1 Cup sugar
1 tspn baking powder
1 tablespoon pure vanilla extract
3 large eggs, lightly beaten
1 Cup pistachio
1 Cup sweetened đrie cranberries
a little bit of oil (use to coat hands so dough would not stick as much)


-Don't put the biscotti logs on the bottom rack of the oven. They might burn. I put in the middle rack of my oven.
-Check the bottom of each logs after 25 minutes of baking. This is to ensure they don't burn.
-Must use a serrated knife to cut the log of pistachio because it's so much easier.

Good Luck!

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