Cranberry Pistachio Biscotti

Coffee/Tea time is one of the most enjoyed times at our house. Whether it is the steaming mysore coffee with lots of milk or masala chai. We always have some snacks o accompany the drink Parle G, rusks, chakli being the favorites. So in the search of a perfect dunking goodness I came across this recipe for biscotti which fits our tastes buds perfectly by being not too buttery and not too sweet while still maintaining the slight crunch even after dunking in coffee. Biscottis are traditionally Italian cookies which are twice baked. The first time I made I didn't have any pistachio in hand so I used almonds instead which worked well too. This is a pretty simple recipe and one of the easiest things to bake. I followed this recipe by Stephanie Jaworski and made just slight modifications which are listed below. Ever since I was introduced to her website by a friend I have been a big fan of hers and love all her videos. You will probably see lot more of her recipes with slight twist in this blog. 

Ingredients

2/3 cup granulated white sugar

2 large egss

1 teaspoon pure vanilla extract

1 teaspoon baking powder 

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1/2 cup pistachios, coarsely chopped

1/2 cup dried cranberries 

One thing I learnt that is important in baking is having stuff like eggs and butter at room temperature helps a lot. For this recipe first we need to beat the sugar and eggs on high speed until the color turns a bit pale, and starts looking fluffy. Add the vanilla extract and mix. On the side whisk together the dry ingredients and add to the egg mixture. Now we add the nuts and the cranberries and make sure its all evenly mixed. 

Once done roll the dough into a log shape 12 inches and 4 inches roughly and place it on a baking sheet for about  18-20 minutes until firm to touch. This is where the original recipe calls for 25 minutes but the first time I kept for 25 minutes it turned out to be too hard. Remove and let cool. Cut slices and place the biscotti cut side down and bake is again for about 8-10 mins on each side. This is the twice baking part.  And then you have the dunking goodness ready to be dunked in coffee or just enjoyed by it self. Remember since we didn't add any butter or oil in this recipe it is bit more crunchier which is why it is perfect with coffee.