| | | Multi-Colored Biscotti (Holiday Biscotti) Makes about 2 dozen  Ingredients cooking spray
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
2 large eggs
3/4 cup sugar
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/2 cup shelled white pistachios
1/2 cup dried cranberries Directions: Preheat the oven to 350F. Combine the flour, cornstarch and baking powder in a small bowl and reserve. Line two baking sheets with parchment paper, non-stick baking liners or spray with cooking spray. Place the eggs, sugar, vanilla extract, lemon juice and salt in a large mixing bowl. Using the Cuisinart hand mixer, start on low speed and gradually increase to medium speed, and beat until the batter is thick and smooth, about 2 minutes. Add the dry ingredients to the batter in 3 additions, mixing on low for 30 seconds after each addition. Add the pistachios and cranberries and continue on low speed until blended. Divide the dough in half. Place each half on the baking sheet and shape into 10 x 3-inch rectangles. Bake until a toothpick inserted in the centre comes out clean, about 12-14 minutes. The tops of the rectangle should not brown. Do not over bake or the biscotti will be too dry. Remove the biscotti from the oven and cool 10 minutes on the baking sheets. Cut each rectangle in to 12 equal slices. Place the cookies cut side down on the baking sheets. Bake for an additional 11-12 minutes, until crisp. Remove the biscotti from the baking sheets and cool on wire racks. When completely cool, store the biscotti in an airtight container. |
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