My family, my friends, my health, the opportunity to follow my dream, italy in six(!) weeks, the abundance of food that I get to eat, work with, and make for those around me... Hope your heart is as full as mine is! Unfortunately, my body is almost just as full as my heart is. I am just about ready for another detox!
This thanksgiving, I was in charge of desserts... pretty dumb since I am certainly not a pastry chef! I did, however, manage to pull it off somehow!
Dessert consisted of a variety of goodies...... besides mom's pies, there was an apple tarte tatin, chocolate covered strawberries, a chocolate trifle, pumpkin cupcakes with cream cheese frosting, and pistacchio and cranberry biscotti.
I am happy (and relieved) to report that everything was a big hit! The biscotti came out surprisingly delish and would be perfect for a Christmas party. Here is the recipe! Enjoy :)
Courtesy of Giada DiLaurentiis
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.