This is not “my” recipe. I found it in The Essential New York Times Cookbook, the amazing compilation of classic recipes by Amanda Hesser. So good, it deserves a review. Seriously. I’ll write it. When Andrés Ignacio (9) and Tomás Eugenio (7) leave for college. Just kidding… I’ll write it for the sake of this blog…
The recipe was originally posted in the NYT on November 1st, 1995. I didn’t even adapt it.
My only personal touch is that I do the first bake of these biscottis at 300°F instead of 350°F to avoid them getting so brown at the bottom. The rest is absolutely by the book.
These are the most delicious pistachio and cranberry biscottis ever, no doubt they’re the richer cousins of those cantucci di Prato (almond and anise cookies) from Tuscany, in Italy…
They are perfect with coffee, tea, a glass of milk and of course dipped in wine. They also make the perfect homemade gift, anytime of the year and especially on Christmas.
The recipe says it makes three dozen but the truth is it only yields two. So every time I bake them, I double it to be able to make 48 biscottis.
The author also suggest the biscottis can be stored in an air tight container up to two weeks, but the truth is in my house they don’t last more than 36 hours, including the eight hours a day we devote to sleep!
Pistachio and Cranberry Biscottis | Ingredients for 2 dozen
1 ¾ cups of unbleached flour
¼ Tsp. of fine sea salt
1 Tsp. of baking powder
¼ cup of extra virgin olive oil
¾ cup of sugar
2 Tsp. of vanilla extract
½ Tsp. of almond extract
½ cup dried cranberries
1 ½ cup of shelled pistachios
Preheat the oven to 300°F. Line a baking sheet with parchment paper. In a small bowl, whisk together the flour, salt and baking powder. In another bowl, with an electric mixer at medium speed, beat the olive oil with the sugar. Add the vanilla and almond extracts and mix. Add the eggs and mix. Reduce the speed and add the flour mix. Once all the ingredients are well incorporated, slowly beat in the pistachios and the cranberries.
Divide the dough in half. Since the dough will be really sticky, rinse your hands with cold water to handle it. In the lined baking sheet, form each half of the dough into a log about 10 inches long and 2 inches wide, spacing the logs about 4 inches apart. Bake for about 35 minutes or until the logs are lightly brown. Let the logs cool down for about 10 minutes.
Reduce the oven temperature to 275°F. Place the logs in a cutting board and with a serrated knife, cut them on the diagonal into ¾-inch-slices. Place the slices flat on the baking sheet and bake them bake them for 8-9 minutes. Transfer to a rack to cool.
To print the recipe click here.0