Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey скачать в хорошем качестве

Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey

One of my favorite parts of the holiday season: baking cookies, of course! And as much as I love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, I'm making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with my friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats. Sarah's Tip of the Day: Biscotti translates to "twice-baked," the process that allows these cookies to develop an intense crunch. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- PREP: 10 MINS TOTAL TIME: 45 MINS YIELD:Makes about 5 1/2 dozen INGREDIENTS 2 cups all-purpose flour (spooned and leveled) 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 stick unsalted butter, room temperature 2 large eggs 1 cup dried apricots, finely chopped 1 cup shelled pistachios, chopped 1 1/2 teaspoons fennel seeds, chopped COOK'S NOTE Total Package Box up biscotti with your favorite tea or coffee beans for a great gift. DIRECTIONS STEP 1 Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute. STEP 2 On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.) --------------------------------------------------------------- Get the Full Recipe: http://full.sc/1dPWNNe More Sweet Treat Recipes: http://full.sc/Q9cvnf --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food:   / everydayfood   Follow Everyday Food:   / everydayfood   Everyday Food Pinterest:   / everydayfood   Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey    / everydayfoodvideos