Spring Biscotti Good Recipes

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Sunday, October 10, 2010

Spring Biscotti

"Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very mild and tasty."

Ingredients :

1/4 cup butter
three/4 cup white sugar
1 tablespoon orange zest
half teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 half teaspoons baking powder
1/four teaspoon salt
2 oz white chocolate, chopped
half of cup dried cranberries
1 1/four cups pistachio nuts

Instructions :

Prep : 25M	Cook : 24M	Ready in : 1H30M

In a large bowl, cream collectively butter, sugar, orange zest, and vanilla with an electric powered mixer until mild and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift collectively the flour, baking powder, and salt; regularly blend into the creamed aggregate the usage of a timber spoon. Stir inside the white chocolate, dried cranberries, and pistachios. Cover, and sit back for half-hour, or till dough is now not sticky.
Preheat oven to 325 stages F (one hundred sixty five ranges C). Line a baking sheet with parchment paper.
Turn dough out on a lightly floured floor, and divide into halves. Form every half into a flattish log approximately 12 inches long by 3 inches wide. Arrange logs as a minimum 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven, or till pale gold. Allow logs to chill at the baking sheet until cool enough to deal with. On a reducing board, reduce logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
Bake for an additional 15 mins, or until golden. Transfer biscotti to cord racks, and cool completely. Store in an airtight field at room temperature.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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