Thread by @lifesafeast

Your moment of baking zen...looks like biscotti won so here is the recipe for my

Traditional Christmas Biscotti

Great to eat, great to offer.

#IsolationBaking #StirCrazyPodcast

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INGREDIENTS

2/3 cup (135 grams) sugar

2 large eggs

1 teaspoon vanilla extract

3/4 teaspoon baking powder

1/8 teaspoon salt

1 3/4 cups (245 grams) flour

1 teaspoon Spice Blend *(see note)


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3/4 cup shelled, unsalted pistachios

1 cup dried cranberries or dried cherries

*I use a mixed Christmas Spice from Germany called Pflaumenmus Gewürz (Plum Jam Spices), a blend of cinnamon, nutmeg, star anise, ginger, cloves, lemon & orange zests. Feel free to use up to

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1 teaspoon of ground cinnamon or a blend of cinnamon, nutmeg, ginger & clove or your favorite spice blend (like gingerbread spice blend). Use ½ teaspoon for a delicate hint, or up to 1 teaspoon but no more. You could also add the zest of half or one whole orange with or

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without the spices. The biscotti are also delicious without added spices.

Preheat the oven to 350°F (180°C) Place the oven rack in the center of the oven. Have ready a large baking or cookie sheet; lining the baking sheets with parchment paper makes life so much easier.

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Beat the sugar & eggs together in a large mixing bowl with an electric mixer on high speed until thick, pale yellow and fluffy, about 3 minutes.

Beat in the vanilla extract.

Blend together the flour, baking powder, salt & ground spices. Add to the egg mixture & blend

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or beat until combined.

Fold in the pistachios & cranberries.

Transfer the dough to the parchment-lined baking sheet. Form into 1 loaf or log, about 12 inches long, or 2 smaller loaves. I prefer two smaller loaves as the biscotti turn out shorter & easier to handle &

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eat – and the one larger loaf tends not to always cook through. Keep your hands lightly floured as the dough is quite sticky. If making two loaves, leave enough space around each for them to expand.

Bake for about 25 minutes, or until firm to the touch & lightly golden.

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Remove from the oven to a rack & let cool for about 10 minutes.

Now for what makes them biscotti – twice baked – transfer to a cutting board & slice the loaves on the diagonal – after slicing off the ends and eating them – making 3/4-inch (2 cm) slices. Line these

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slices up on your parchment-lined baking sheet & pop back into the hot oven.

Bake for 10 minutes them flip all the cookies over & bake for an additional 8 - 10 minutes until lightly browned.

Remove from the oven and cool on racks.

Once cooled, I drizzle the biscotti

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with Chocolate Ganache & allow to cool completely – even sticking the trays in the refrigerator – before storing or serving so the ganache doesn’t stick.

Remember, if you bake the biscotti share a photo of them with me!

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