| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Cookies | 40 | Biscotti | |
INGREDIENTS
| 2 1/4 | c | Flour; unsifted |
| 1 | c | Sugar |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 6 | tb | Butter; cut into small pieces |
| 2 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 1 | c | Shelled unsalted pistachios, coarsely chopped |
| 2 | tb | Dried cranberries |
INSTRUCTIONS
1. Lightly grease baking sheet. In large bowl, combine flour, sugar, baking powder, and salt. With pastry blender or 2 knives, cut butter into flour mixture until mixture resembles coarse crumbs. 2. Mix in eggs, one at a time, until well blended and stiff dough forms. Add vanilla extract. Stir in pistachios and cranberries, being careful not to overmix. 3. On greased baking sheet, divide dough in half; shape each half into a 12 by 2 inch log. Cover with plastic wrap; refrigerate logs at least 30 minutes. 4. Heat oven to 375'F. Remove plastic wrap from logs. Bake 20 to 25 minutes or until edges start to brown. Cool logs on baking sheet 10 minutes. 5. Reduce oven temperature to 325'F. Transfer logs to cutting board and cut crosswise diagonally into 1/2-inch-thick slices. On same baking sheet, place slices, cut sides down, in single layer. 6. Bake slices 20 to 25 minutes, turning once, until light golden brown on both sides. Cool completely on wire rack; store in airtight containers. Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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