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Ingredientes
- 1 1/3 c. (about 1/4 lb.) dry cranberries(available at specialty foods stores and some supermarkets)
- 2 1/2 c. Unbleached All-Purpose flour
- 1 c. Sugar
- 1/2 tsp Baking soda
- 1/2 tsp Double-acting baking pwdr
- 1/2 tsp Salt
- 3 lrg Large eggs
- 1 tsp Vanilla
- 1 c. Shelled natural pistachio nuts Egg wash made by beating together:
- 1 lrg Egg and
- 1 tsp Water
Direcciones
- In a bowl combine the cranberries with sufficient warm water to cover them and let them soak for 5 min. Drain the cranberries well and pat them dry with paper towels. In the bowl of an electric mixer fitted with the paddle attachment blend flour, sugar, baking soda, baking pwdr, and salt till the mix is combined well, add in Large eggs and vanilla, beating till a dough is formed, and stir in the cranberries and pistachios. Turn the dough out onto a lightly floured surface, knead it several times, and halve it.
- Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 long and 2 wide, arrange the logs at least 3 apart on the sheet, and brush them with the egg wash.
- Bake the logs in the middle of a preheated 325F. oven for 30 min and let them cold on the baking sheet on a rack for 10 min. On a cutting board cut the logs crosswise on the diagonal into 3/4 thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325F. oven for 10-12 min on each side, or possibly till they are pale golden brown.
- Transfer the biscotti to racks to cold and store them in airtight containers.
- Makes about 36 biscotti.
