{"id":580,"date":"2008-12-27T22:58:15","date_gmt":"2008-12-27T22:58:15","guid":{"rendered":"http:\/\/catchingfireflies.com\/blog\/?p=580"},"modified":"2008-12-27T22:58:15","modified_gmt":"2008-12-27T22:58:15","slug":"biscotti-by-bess","status":"publish","type":"post","link":"http:\/\/www.catchingfirefliesgifts.com\/blog\/2008\/12\/biscotti-by-bess\/","title":{"rendered":"biscotti by bess"},"content":{"rendered":"

\"Bess<\/a>  <\/p>\n

For the holidays, our Rochester team member, Bess brought over a fantastic tray of delicious baked goods including some scrumptious biscotti.  With all the sweet treats offered during Christmas, it was nice to indulge in a snack that wasn't super sugary.  <\/p>\n

\"Biscotti\"<\/a>  <\/p>\n

2 1\/4 cups all purpose flour<\/div>\n
1\/2 cup sugar<\/div>\n
1 1\/2 teaspoons baking powder<\/span><\/div>\n
1  pinch salt<\/div>\n
1\/2 cup (1 stick) unsalted butter<\/span>, softened<\/div>\n
2 eggs ( I usually use the x-tra large when I bake)<\/div>\n
1 teaspoon vanilla (I use the real stuff)<\/div>\n
1\/2 cup dried cranberries (I use the craisins. Nice and small)<\/div>\n
1\/2 cup chopped pistachios (coarsely chopped with a knife)<\/div>\n
 <\/div>\n
Heat oven to 375. Mix flour, baking powder and salt in a bowl. Beat butter & sugar in a second bowl until it is creamy. Beat in eggs, one at a time. Add vanilla. Stir in a portion of the flour mixture. I add the remaining flour mixture mixed with the pistachios and craisins so they will not drop to the bottom of the bowl but blend throughout the dough. <\/div>\n
 <\/div>\n
With floured hands gather dough in a ball. At this point, you may find you will need a little more flour. You can tell this if you are unable to gather the dough in a ball without having the mixture stick on your hands and not release to form the ball. Again, with floured hands, roll dough into two 12 inch logs.Place on a large ungreased baking sheet. Flatten logs slightly.<\/div>\n
 <\/div>\n
Bake at 375 for about 15-20 minutes or until slightly brown. (Everyone's oven is different, so don't panic if it takes a few minutes more). Remove from oven and lower to 350. cut each loaf into 3\/4 inch slices (I just eyeball it. I don't make each one perfect). Place cut side down and bake for about 10 minutes on each side. In other words, you'll have to turn them over after one side is slightly browned or baked.<\/div>\n
 <\/div>\n
If you don't like pistachios, try pecans or almonds. If you don't like any nuts, you can try cinnamon and make this a cinnamon biscotti. In other words, this is a basic recipe and add whatever you like. I have even tried mini chocolate chips…..dee-lish!<\/div>\n
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Thanks Bess for sharing your fantastic recipe.<\/div>\n
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