Hello my fellow bakers. I admit, it’s been a while since I’ve been in the kitchen and used my wonderful Sandra Lee mixer, but this weekend I was inspired to make one of my all-time favorite recipes! I first discovered this biscotti recipe in college, when I made them for my Italian class. Since then, I’ve made them for family and work functions, and they are always a hit! People often don’t believe that these are homemade (yes, this recipe is THAT good!) Don’t let this recipe intimidate you–these take a long time to make, but the actual process is pretty simple and totally worth it!
Thanks Giada for this scrumptious dessert! (I changed a few things here and there, but feel free to refer to the original)
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature (zap this in the microwave for about 15 seconds if you pull it straight out of the fridge)
- Zest of one (1) lemon
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cups pistachios, chopped
- 2/3 cups dried cranberries, chopped
(cranberries and pistachio measurements aren’t exact, feel free to add more or less to taste)
- 12-ounce bag of semi-sweet chocolate chips (Giada uses white chocolate, but I am not a fan…use which ever chocolate is your fav!)
- Pre-heat oven to 350 degrees
- Line a baking sheet with parchment paper
- In a medium bowl, mix flour and baking powder together. Put aside
- With an electric mixer, beat sugar, butter, lemon zest and salt in a large bowl. Beat in eggs one at a time.
- Add flour mixture and beat until just blended.
- Stir in pistachios and cranberries.
- Split the dough in half and form two long logs at the parchment paper. Bake for 30-35 minutes, until logs are golden. Cool completely (about 30 minutes)
- Place the logs on a cutting board and using a clean, serrated knife, cut the logs into diagonal, 1/2 inch slices.
- Place pieces on the baking sheet, cut-side down. Bake an additional 15 minutes. Cool completely.
- Using the double boiler technique, or a microwave, melt the chocolate. Dip half of the biscotti in the chocolate, and place back on the parchment-lined baking sheet. When all the biscotti are dipped in chocolate, place baking sheet in the fridge for about 40 minutes. Store in an airtight container.
Personally, I like to store the biscotti in the fridge, even in the tupperware, to keep the chocolate hard. You can also freeze the biscotti in an airtight container. Beware, these cookies will not last long if kept in plain sight (because they are so delicious and people will gobble them up!) This is the only biscotti recipe I’ve made, and I’d love to hear what kinds of biscotti you guys have baked (or want to bake!)
Happy Sunday and happy baking!