Recipe by Karina A
I got this recipe from Gourmet Magazine.
Top Review by The Thorn of Hudson, FL
This really wasn't that hard to fix - although I suspect when I make these again things will go much smoother than it did the first time. They came out ok - I'm not sure what I expected, but the biscotti's had a good flavor - perhaps cranberries and pistachios aren't my cup of tea. I suspect any problems I had were "user" error (based in intimidation) and certainly not the fault of the recipe. Give this a try - they're very good. I suspect I'll have more fun the next round - and there will be a next round! I love anise - I just might increase it's "dosage" the next time.
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 3⁄4 cup sugar
- 2 large eggs
- 1 tablespoon grated lemon peel
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon whole anise seed
- 1 cup dried sweetened cranberries
- 3⁄4 cup shelled natural unsalted pistachios
- 6 ounces imported white chocolate, chopped (i use 1-2 cups of white chocolate chips)
Directions See How It's Made
- Preheat oven to 325°F Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
- Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
- Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
- Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).
- Makes about 3 1/2 dozen.