Ingredients
-
2 1/4
-
1 1/2
-
3/4
-
6
-
1/2
-
2
-
1
-
1 1/2
-
1 1/2
-
1
-
1/2
-
1/2
-
3/4
-
-
6
Directions
Festive Cranberry and Date Biscotti,These Italian biscuits are hard and crunchy because they are twice-cooked (bis is Italian for twice and cotti for cooked). This makes them ideal for dipping into dessert wine, coffee or tea. Gifting these delicious cookies by placing them in a pretty, seasonal tin will make them the most well-received treat of the holidays!
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Steps
|
1
Done
|
Preheat Oven to 325 Degrees Fahrenheit. |
|
2
Done
|
Line 3 Large Baking Sheets With Parchment Paper. |
|
3
Done
|
Sift Flour, Baking Powder, and Salt Into Medium Bowl. |
|
4
Done
|
Using Electric Mixer, Beat Butter and Sugar in Large Bowl to Blend Well. |
|
5
Done
|
Beat in Eggs 1 at a Time. |
|
6
Done
|
Mix in Orange Zest, Vanilla, Ginger and Nutmeg. |
|
7
Done
|
Beat in Flour Mixture Just Until Blended. |
|
8
Done
|
Stir in Cranberries, Dates and Pistachios (dough Will Be Sticky). |
|
9
Done
|
Turn Dough Out Onto Lightly Floured Surface. |
|
10
Done
|
Gather Dough Together; Divide in Half. |
|
11
Done
|
Roll Each Half Into 15-Inch-Long Log (about 1 1/4 Inches Wide). |
|
12
Done
|
Carefully Transfer Logs to 1 Prepared Baking Sheet, Spacing 3 Inches Apart. |
|
13
Done
|
Bake Logs Until Almost Firm to Touch but Still Pale, About 30 Minutes. |
|
14
Done
|
Cool Logs on Baking Sheet 10 Minutes. |
|
15
Done
|
Maintain Oven Temperature. |
