These biscotti and blondies are my contribution to Share our Strength’s 12 Days of Sharing Campaign.
What’s that you ask?
Every day for 12 days, a different food blog will host a virtual cookie swap by posting a different cookie recipe. The event is organized of Jennifer Perillo of In Jennie’s Kitchen – head on over to her blog for more information on how you can participate in the 12 Days of Sharing Campaign and also check out the Virtual Cookie Jar where you can find the many recipes contributed by food bloggers. These recipes are posted to encourage you to think about the many children who don’t get to bake cookies this holiday season: if you can afford to make a donation, please click on the badge below and donate whatever you can to Share our Strength.
A donation of $25 will feed a hungry child three square meals a day for a month, however, any amount will help food in the mouths of children who need it. Donating makes you eligible to win some great prizes too.
If you have a food blog, you can join in by posting a cookie or baked “square” type recipe and link to the 12 Days of Sharing Campaign — details can be found here.
Holiday Biscotti with Cranberries and Pistachios
from Bon Appetit (December 2003)
Makes about 3 1/2 dozen
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole aniseed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios6 ounces imported white chocolate, chopped
Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky).
Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets.
Bake until firm and pale golden, about 9 minutes per side.
Transfer cookies to racks and cool.
Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water.
Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
Since some of the biscotti were, umm a little burned and not able to be served, I decided to make a version of Smitten Kitchen’s blondies using the leftover cranberries and pistachios.
Adapted from How to Cook Everything
8 tablespoons butter, melted
1 cup brown sugar
1 teaspoon vanilla or 1/2 teaspoon almond extract
1 cup all-purpose flour
1. Butter an 8×8 pan
2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
3. Add salt, stir in flour. Mix in 1/2 cup of dried cranberries and 1/2 cup unsalted pistachios.
4. Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them.
Check out that holiday cheeriness in BOTH blondies and the biscotti! So fun!
(Apologies for the pics which are a little wonky – I am using my NEW DSLR – Santa came early to ELTW! – and because I am an impatient blogger, I have not yet read the manual – I just started shooting pictures! I will read the manual on the plane this Friday, promise!)