We were lucky this week to create our recipe in one kitchen! It was nice baking with my son, again. So, this week we’re “One Recipe, One Kitchen”.
Chef Jonathan: I love this recipe, it was very easy and fun to do with someone! Making the batter though, it seemed quite dry, but once it’s brought together and shaped into a log, it seems to be more workable. I love the dipped white chocolate ends, and sprinkled with pistachios!
Karen: These are absolutely yummy! If you’re not a biscotti lover, try these and you will be. It’s a glorified coffee or hot chocolate “dipper” that is twice baked, hence the name “biscotti”. It’s an Italian cookie 🙂 They are easy to make and take awhile because of the baking process but that gives you time to do something else while they’re baking. Just pop them in the oven and go fold some laundry or check Facebook!
We got the recipe from The Food Network and Giada De Laurentis. I haven’t perfected the “log”, yet. I think I’ll make it, again, and try to make it smoother. I think they would be easier to cut. We dipped some in white chocolate and pistachios and some we left plain. You can go to: http://www.foodnetwork.com/recipes/giada-de-laurentiis/holiday-biscotti-recipe4/index.html or here’s the recipe:
Recipe courtesy Giada De Laurentis
.Prep Time:15 minInactive Prep Time:30 minCook Time:55 minLevel:
Makes about 2 dozen.Ingredients
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
Red and green sugar crystals, for garnish
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 20 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. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
As you dip the biscotti into the melted chocolate, you can also dip them into crushed pistachios if you like.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.