Holiday Biscotti скачать в хорошем качестве

Holiday Biscotti

2 cups flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1//2 cup unsalted butter (room temp) 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs (room temp) 3/4 pistachios (coarsely chopped) 2/3 cup dried cranberries 10-12 oz Ghirardelli melting wafers (I used some white chocolate and some milk chocolate) red and green sugar crystals for garnish if desired Preheat oven to 350 Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Sir in the pistachios and cranberries. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp, serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Melt the chocolate in a double boiler over simmering water until the chocolate melts. Alternately, the chocolate can be melted in the microwave in 30 second intervals until melted. If left in the microwave too long the chocolate will burn. Dip halt the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place on parchement paper and let the chocolate set. Sprinkle with sugar crystals if desired.