Signature Dish: Cranberry Pistachio Biscotti

In Print: Wednesday, July 2, 2008

DOUGLAS R. CLIFFORD | Times

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Who: Misti Wilcox, 61, Safety Harbor, independent creative design consultant and world traveler.

What: Cranberry Pistachio Biscotti.

How often she makes them: I make biscotti every two weeks for ourselves. We like to have them with coffee and the newspaper on lazy Sunday mornings, and on Golf Saturdays as part of a big energy breakfast. I have made them for many years as presents to bring as a host gift, and every year I make several batches and set them in little baskets as Christmas gifts. In England, where I lived for some years, I made them for Boxing Day gifts for our neighbors. In Italy, traditional biscotti are served to be dipped in Vino Santo. These are a little softer but still "dippable." I like them with a really deep, rich arabica coffee.

Where's the recipe from? This recipe originally appeared in Australian Vogue Living many years ago.

Tips for others: Every oven is slightly different. After you've made them a few times you'll know how your oven works for these. Every time I make biscotti they come out slightly different depending on the weather, the flour, etc. I use a serrated bread knife to cut them, gently, or the pistachios can catch and tear the cookie.

Signature Dish is published periodically in Taste. If you have a recipe that you would like featured or would like to nominate other home cooks and their dishes, please e-mail the information to features@sptimes.com and include a name and daytime phone number. Include SIGNATURE DISH in the subject line. Nominations can be mailed to Taste, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731.

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Cranberry Pistachio Biscotti
1 1/3 cups dried cranberries

2 1/2 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon double-acting baking powder

1/2 teaspoon salt

3 large eggs, at room temperature

1 teaspoon vanilla

1 cup shelled natural pistachios (not salted)

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels. In a bowl of an electric mixer fitted with a paddle attachment blend flour, sugar, baking soda, baking powder and salt until the mixture is combined well; add the eggs and the vanilla, beating until a dough is formed, and stir in the cranberries and the pistachios. Turn the dough 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 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 325-degree oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into ½-inch-thick slices, arrange the biscotti standing on their bottoms, on the baking sheet, and return them to the oven for 10 to 15 minutes, or until they are golden brown. Transfer the biscotti to racks to cool and store them in airtight containers.

Makes about 40 biscotti.

Source: Misti Wilcox, Safety Harbor

[Last modified: Jul 02, 2008 12:12 PM]

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