I believe I chose my college well. An entire month off for winter break! If you want in, applications for fall semester are due February 1st. It’s weird that I know that. Your welcome. I can also give you a application fee waiver code. Am I your new best friend?
Anyways with no homework I’ve had plenty of time to read, blog, job hunt and best of all, bake! So today I give you my most recent endeavor: homemade biscotti.
If you know me at all, you know that I love a good cup of coffee and what pairs best with a fresh cup of coffee? Biscotti! (Let’s be real, I’d dunk Oreos in my coffee if it was acceptable.) If you’ve never had biscotti, first of all, are you living under a rock?! Second it’s amazing. Biscotti is essentially a twice-baked “cookie”. It is typically not very sweet and is known for being crunchy, dry, and having some sort of nut component. The biscotti I made were cranberry-pistachio.
My theory about biscotti is that someone once found stale bread in their kitchen, and rather than throwing it out they dipped it in coffee. Voila! New pastry 😉 Okay so maybe the birth of biscotti was a little more sophisticated than that!
This recipe came from The Yellow Table cookbook written by Anna Watson Carl. The original recipe can be found here! I highly recommend buying this book! It’s full of simple and delicious recipes that are great for sharing with friends and family. It features everything from breakfast to appetizers to dessert!
So here you go! Get your butt in the kitchen, whip up a batch of these, and start dunkin’. You won’t regret it 🙂
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tsp grated lemon zest
- 1 tsp grated orange zest
- 2 large eggs
- 2/3 cup roasted, unsalted pistachios, coarsely chopped
- 2/3 cup dried cranberries
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Whisk the flour, baking powder, and salt in a medium bowl. In a separate bowl, beat the sugar, butter, lemon and orange zest with an electric mixer. Beat in the eggs one at a time. 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 30 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-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 12-15 minutes. Transfer the biscotti to a rack and cool completely.