Biscotti for Santa

 

Giada from the Food Network shared this recipe.  We made them while mama and PJ were here, with a few little changes,  and they turned out really good!

2 cups flour and 1 1/2 tsp. baking powder:  mix together in a bowl (Why do they always say to use another bowl?  I just use the measuring cup.)

3/4 cup sugar

1/2 cup (1 stick) butter, room temperature

1 tsp lemon zest

(and I added a little almond flavoring too)

1/4 tsp salt

2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries (I didn't have enough cranberries the first time, so I added some dried blueberries.  PJ says she's going to use cherries)
12 oz good quality white chocolate (The chocolate was a mess.  Almond bark worked/tasted much better.)

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.
Mix together the sugar, butter, lemon zest, almond flavoring, salt.  Beat in the eggs one at a time.  Add flour mixture and beat just til blended.  Stir in the nuts & berries.

Form the dough into a 13 inch long, 3 inch wide log on the baking sheet.  Bake til light golden, about 40 minutes.  Cool for 30 minutes.

Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch slices.  Arrange slices on the baking sheet, and bake til pale golden, about 15 minutes.  I turned mine and baked a few more minutes on the other side.

Melt the chocolate (good luck)  or almond bark as directed.  Giada says to dip one end of the biscotti  and shake off any excess.  I dipped just the bottom side.  Mark likes them plain.  Let cool and store in airtight container for up to 4 days.  She says you can freeze for up to 3 weeks.  I'm going to try that. 

Okay, hope Santa likes biscotti & coffee!