Guest guest Posted August 12, 2008 Report Share Posted August 12, 2008 This sounds so good. I have everything to make them but it's a little too hot right now. As soon as I find a cool day though. Donna The place is really jumping to the Hiwatt amps, 'Til a 20-inch cymbal fell and cut the lamps, In the blackout they dance right into the aisle, And as the doors fly open even the promoter smiles. SOURCE: Long Live Rock - The Who --- On Tue, 8/12/08, wwjd <jtwigg wrote: wwjd <jtwigg Cranberry pistachio biscotti Undisclosed-Recipient Tuesday, August 12, 2008, 7:57 AM Cranberry pistachio biscotti 2 1/2 cups flour 2 teaspoons baking powder scant 1/2 teaspoon salt 6 tablespoons butter, softened 1 teaspoon vanilla 1 teaspoon grated orange rind 1 1/2 cups sugar 4 eggs 1 1/2 cups shelled pistachios 3/4 cup dried cranberries Heat oven to 350 degrees F. Line two baking sheets with a double layer of foil; coat with cooking spray. Whisk together flour, baking powder, and salt. In large bowl, beat butter with electric mixer until fluffy. Beat in vanilla, orange rind, sugar, and eggs, adding eggs one at a time. Add flour mixture onlow, beating just until blended. stir in nuts and cranberries. Divide dough in half. with lightly floured hands, shape each half into a slightly flattened log measuring 12 " X 2 1/2 " . place one log on each baking sheet. Bake 35 to 40 minutes, or until toothpick inserted in middle comes out clean. remove from oven and cool slightly. with a serrated knife, cut each log into 1/3 " to 1/2 " thick slices. lay slices on baking sheets and bake 10 minutes. Flip slices and bake 10 minutes more, until crisp and dry. Transfer to a wire rack to cool completely. Quote Link to comment Share on other sites More sharing options...
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