About 25 years ago, I had my first biscotti. I ordered a cappuccino on in a side walk bar or coffee shop in Rome, Italy. The cappuccino was served with 2 small anise biscotti; I fell in love and asked the waiter for the name and for more cookies.
Biscotti is a cookie that is baked twice. The double baking gives the biscotti a great texture that allows you to dip it in coffee or tea without the cookies goes mushy on you. Also, the double baking makes the biscotti last for long time. I love all biscotti, but this recipe is one of my favorites. They have the unique texture but also have more nutrient value and include an array of colors.
These makes 30 biscotti
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon anise seeds
1/2 cup sugar
6 tablespoons un-salted butter, room temperature
1 teaspoon vanilla extract
1/2 cup orange marmalade
1/2 cup dried cranberries
1/2 cup shelled, roasted pistachio
-Preheat the oven to 325 F. degree.
-Mix the flour with the baking powder, the salt and the anise seeds. Add the cranberries and the pistachio, toss well.
-Add the eggs and beat well. Mix in the vanilla extract and the orange marmalade.
-Add the flour pistachio mixture and mix, using wooden spoon or your hands, into slightly sticky dough.
-Divide the dough in half.
-Shape each half into a 2-inch thick log.
-Transfer the logs to a parchment lined cookie sheet.
-Bake the logs for 30 -40 minutes or feel firm to the touch. Remove from the oven and cool for 20 minutes. Mintain oven temperature.
-Using a serrated knife, cut the log at a 35 degree angle into 1/2 inch thick slices.
-Place biscotti, cut side down, on a baking sheet. Bake for 10 minutes. Remove from the oven and cool on a rack.
These biscotti keep for long time.