In Italian, the word "biscotto" means "biscuit" or "cookie." The root words "bis" and "cotto" literally mean "twice" and "baked." When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully without crumbling), and then toast and turn the cookies again until they are perfect. They are ideal additions to any dessert menu and are especially enjoyable when consumed with coffee, espresso, or dessert wines. I do not know anyone who can pass up a perfectly baked biscotti. Mine are not perfect, but they taste, oh, so good. I always have a large glass container on my desk full of them, and everyone who visits me in the morning will, coyly lift the lid and give me that look. How can I say "No"? The cranberries are so much a part of our Thanksgiving menu, it was the perfect fruit to add. I also like to give it a crunch with the addition of nuts and since the Girl Scouts insist on selling me a can of those wonderful pistachios, it was a no brainer. —Stockout
2 cups AP flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
2/3 cup sugar
3/4 cup pistachios, chopped
3/4 cup dried unsweetened cranberries or cherries, chopped very fine
6 tablespoons unsalted butter, softened
2 eggs, beaten
In This Recipe
In a large maxing bowl, beat butter and eggs. Gradually stir in dry ingredients.
Divide dough in half. On a greased baking sheet, shape each half into a 10x2" rectangle.
Bake at 350 degrees for 25-30 minutes or until firm.
Cool for 5 minutes. Transfer to a cutting board.
Cut diagonally with a serrated knife into 3/4" slices. Place cut side down on an ungreased baking sheet.
Bake for 5 minutes. Turn and bake 5-6 minutes longer or until golden brown. Remove to wire racks to cool.