Festive Cranberry And Date Biscotti
These italian biscuits are hard and crunchy because they are twice-cooked (‘bis’ is italian for twice and ‘cotti’ for cooked). This makes them ideal for dipping into dessert wine, coffee or tea. Gifting these delicious cookies by placing them in a pretty, seasonal tin will make them the most well-received treat of the holidays!!
Steps
Preheat oven to 325 degrees fahrenheit.
Line 3 large baking sheets with parchment paper.
Sift flour , baking powder , and salt 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 orange zest , vanilla , ginger and nutmeg.
Beat in flour mixture just until blended.
Stir in cranberries , dates and pistachios.
Turn dough out onto lightly floured surface.
Gather dough together.
Divide in half.
Roll each half into 15-inch-long log.
Carefully transfer logs to 1 prepared baking sheet , spacing 3 inches apart.
Bake logs until almost firm to touch but still pale , about 30 minutes.
Cool logs on baking sheet 10 minutes.
Maintain oven temperature.
Carefully transfer logs still on parchment paper to cutting board.
Using serrated knife and gentle sawing motion , cut logs crosswise into generous 1 / 2-inch-thick slices.
Place slices , one cut side down , on remaining 2 prepared sheets.
Bake until firm and pa.
Ingredients
all-purpose flour, baking powder, salt, unsalted butter, icing sugar, eggs, orange, vanilla extract, ground ginger, nutmeg, dried cranberries, dates, unsalted shelled pistachio, white chocolate chips