The word “biscotti” is the plural form of biscotto, derived from the Latin word biscoctus. "Bis" meaning twice and "coctus" for toasted or baked. Tracing back to Roman times, biscotti was baked twice to firm, crisp and dry out for a longer shelf life and referred to as "twice-baked" cookie. A convenient, non-perishable, nutritious food for travellers (fishermen, sailors) on their lengthy journeys and Roman soldiers at wars. A favourite of Christopher Columbus on his long sea voyage. In Tuscany, traditionally, flavoured with almonds from the plentiful almond groves and known as cantucci or cantucci di Prato. Enjoyed as a “dipping cookie” at the end of the meal with the desert wine Vin Santo to soak up the wine. Today, biscotti are a popular accompaniment to coffee, cappuccino, tea and available in a range of flavours.
Biscotti is the generic term for all “twice-baked” cookies in Italian. Oblong-shaped, long, dry and crunchy, biscotti are very easy to make at home. The dough is rolled out into logs and baked. Cooled for few minutes with the logs sliced diagonally and baked a second time to make the biscotti crunchy. This classic biscotti can be transformed into a holiday cookie with the addition of cranberries and pistachios for a festive look. Drizzled or dipped in white chocolate and finished with a touch of red or green sprinkles. Perfect for cookie exchange, gift-giving or a great addition to the Christmas platter. With a subtle sweetness, delicate crunch (not hard), preferred as a satisfying, low fat and calorie snack. It will be your choice of cookie not only during the holidays, but all year around.
Biscotti is the generic term for all “twice-baked” cookies in Italian. Oblong-shaped, long, dry and crunchy, biscotti are very easy to make at home. The dough is rolled out into logs and baked. Cooled for few minutes with the logs sliced diagonally and baked a second time to make the biscotti crunchy. This classic biscotti can be transformed into a holiday cookie with the addition of cranberries and pistachios for a festive look. Drizzled or dipped in white chocolate and finished with a touch of red or green sprinkles. Perfect for cookie exchange, gift-giving or a great addition to the Christmas platter. With a subtle sweetness, delicate crunch (not hard), preferred as a satisfying, low fat and calorie snack. It will be your choice of cookie not only during the holidays, but all year around.
Cranberry Pistachio Biscotti
(Yields 24)
Ingredients:
1/3 cup unsalted butter (softened)
1 cup white granulated sugar
4 large eggs
4 cups all-purpose flour or maida
2 teaspoons vanilla extract
2 teaspoons baking powder
1 cup shelled and blanched pistachios (left whole)
3/4 cup dried cranberries (whole)
1/4 teaspoon salt
Method:
Line a baking sheet with parchment paper or silpat.
Sift the dry ingredients: flour, baking powder and salt. Set aside.
Preheat oven to 350 F or 180 C.
In a stand mixer with the paddle attachment, beat the butter and sugar until creamy. Scrape the sides and bottom with a spatula. Add one egg at a time until well combined. Incorporate the dry ingredients on low speed along with vanilla extract. The dough will come together beautifully in the centre cleaning the bowl by itself. Transfer onto a surface and mix in the pistachios along with cranberries distributing them evenly by hand.
Note:
Divide the dough into two and roll out into a log, 12-inches long and 3-inches wide by flattening them. Place on the prepared baking sheet and bake for 35 minutes or until light brown in colour. Remove from the oven and let logs cool for 5 minutes.
Using a serrated knife, slice each log diagonally into 1-inch pieces and place cut side up on wire rack set over a baking sheet without the parchment paper or silpat. Bake at the same above temperature for 15 minutes until crisp.
Cool completely and store biscotti in an airtight container.
Note:
(Yields 24)
Ingredients:
1/3 cup unsalted butter (softened)
1 cup white granulated sugar
4 large eggs
4 cups all-purpose flour or maida
2 teaspoons vanilla extract
2 teaspoons baking powder
1 cup shelled and blanched pistachios (left whole)
3/4 cup dried cranberries (whole)
1/4 teaspoon salt
Method:
Line a baking sheet with parchment paper or silpat.
Sift the dry ingredients: flour, baking powder and salt. Set aside.
Preheat oven to 350 F or 180 C.
In a stand mixer with the paddle attachment, beat the butter and sugar until creamy. Scrape the sides and bottom with a spatula. Add one egg at a time until well combined. Incorporate the dry ingredients on low speed along with vanilla extract. The dough will come together beautifully in the centre cleaning the bowl by itself. Transfer onto a surface and mix in the pistachios along with cranberries distributing them evenly by hand.
Note:
- No need to dust the surface with flour.
- Pistachios and cranberries should be left whole.
Divide the dough into two and roll out into a log, 12-inches long and 3-inches wide by flattening them. Place on the prepared baking sheet and bake for 35 minutes or until light brown in colour. Remove from the oven and let logs cool for 5 minutes.
Using a serrated knife, slice each log diagonally into 1-inch pieces and place cut side up on wire rack set over a baking sheet without the parchment paper or silpat. Bake at the same above temperature for 15 minutes until crisp.
Cool completely and store biscotti in an airtight container.
Note:
- No flour was used to dust the surface while rolling the logs.
- If you don't have a wire rack, then bake on each side in intervals of 5 minutes until firm and crisp.
- To blanch pistachios, remove the shells. Bring a saucepan of water to boil. Remove from heat, add the pistachios for a minute, drain and place them on a towel. Rub to loosen the skin. Spread nuts on a baking sheet and dry them overnight. Alternatively, you can dry them in a preheated oven of 300 F or 150 C for 2 to 3 minutes.
