Tuesday, December 18, 2012
12 days of christmas baking - day 12: holiday biscottis
on this very last day of my 12 days of christmas baking i am ending with these delicious chocolate drizzled biscottis. i don't make biscottis very often and when i do, it's usually around this time of year. i love how you can make these ahead of time and have them ready for any occasion. these are great for gift-giving, especially if you have to mail them off somewhere. for sure they will not spoil because of their low-moisture content. that is always a plus when you know it'll be a while before they get eaten.
well, below's the recipe should you want to make some yourself. again, these are simple and easy to make. this have been my go-to recipe for many many christmases. the things i put in varies though. sometimes it's with cranberries and pistachio (like here), others it's with chocolate chips or raisins and walnuts. you can pick whatever you like. and to add that festive feel, you can follow the recipe below as is or create your own. i just went with a chocolate drizzle instead. enjoy! :)
i love making biscottis. they're simple and easy to make and you can make a bunch ahead of time! plus, they are delicious as well. :)
eat up! :)
recipe from giada @ the food network
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
Note: The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.