Delicious cookies,combining bright red dried cranberries with green pistachio nuts, baked twice for crunchy texture,semi sweet cookies meant to be dunked in coffee.Enjoy.
Ingredients:
4-3/4 cups all-purpose flour
3 teaspoons Baking Powder
1-1/2 cups sugar
1/2 cup cold unsalted butter,cubed
1 cup milk
2 eggs
2 teaspoons vanilla extract
1-1/2 cups dried cranberries
1-1/2 cups whole unsalted pistachios
Preparation:
1.Line a baking sheet with parchment paper
2.In a bowl sift flour,baking powder mix with a whisker or fork to combine Keep aside.
3.In a stand cake mixer bowl add butter and sugar beat with paddle attachment for 2 minutes at medium speed until light and fluffy.
4.Add the eggs,one at a time ,add vanilla and beat until smooth about 1 minute.
5.Gradually add and mix the flour and milk beating at low speed until all combined.
6. Add pistachios and dried cranberries mix at very low speed for 30 seconds until all combined.
7.Preheat the oven 350 degrees F.
8.Transfer the dough on a floured work surface.Divide the dough into four .Roll each dough into 30 cm.long logs.
9.Place the logs on the the baking sheet,flat top of each log lightly with your hands.
10. Place the baking sheet on the second level from the bottom of the oven,and bake in preheated oven for 35 minutes.
11.Take out from oven and let the logs rest for 20 minutes.
12.Place each log on a cutting Board using serrated thin knife cut the logs diagonally 4 inches long thick slices.Discard the end pieces.
13. Arrange the slices flat on the same baking sheet,
and bake in preheated oven at 350 degrees F. for 20 minutes.Flip the biscotti and bake until the tops are golden brown about 15-20 minutes more.Place on a wire rack to cool .
Serve with coffee
#entawayn
#by Aznive foods
