I realize I did not post any July 4th-related-recipes this weekend, and for that I apologize. I have an excuse though: James and I went on a huge hike in the Shenandoah Mountains. We hiked Old Rag Trail which took all day Saturday. Then we just had to go to a local winery and then make a very important stop at an adorable country-church-turned-coffee shop in Sperryville, Va.
So by the end of the day, we really had no intention of whipping up July 4th treats. Instead, we went out for burgers and walked over to Iwo Jima for fireworks. So there you have it — a very good excuse for not posting. If you happen to still be in a red, white and blue mood, you can check out my recipes from last year’s Independence Day celebrations.
But for those of you who are ready to move on from the holiday, let’s talk cranberries. Yes they usually pop up more often in the fall, but I love biscotti for breakfast to pair with my morning latte and it just so happened I had extra dried cranberries and a bag of pistachio’s just asking to be used in this recipe.
Usually you bake biscotti dough three times to give it that extra crunch. However, I like my biscotti a little softer so it doesn’t feel like I’m breaking my teeth. To experiment, I divided the dough and baked one-third of it for the first baking period then stopped; I baked another one-third for the second baking period and the final third baked for the entire amount of time. My favorite was the first and second batch of the biscotti (reflected below) since they were crunch (but not teeth-killing) on the outside, and soft and flavorful on the inside.
Recipe courtesy of Joy of Baking
2/3 cup sugar
2 large eggs
1 tsp. pure vanilla extract
3/4 tsp. baking powder
1/8 tsp. salt
1 3/4 cups all-purpose flour
1/2 cup shelled, unsalted pistachios, coarsely chopped
1/2 cup dried cranberries
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
1. In a medium bowl, beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). At this point beat in the vanilla extract.
2. In a separate smaller bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined.
3. Fold in the chopped pistachios and cranberries.
4. Transfer the dough to parchment lined baking sheet and form into a log, about 12 inches long and 3 1/2 inches wide. (Tip: Dampen your hands with a little water to help form the log, since the dough will be pretty sticky.)
5. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer the log to a cutting board and cut into 3/4 inch slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 5 more minutes, then remove from oven and let cool.