I like my biscotti dough to be a lovely, well behaved lump, that comes away from the bowl easily.... if it is a bit sticky...just dip your hands into the flour container... that should fix it.... ..
I shape it into one long log then cut it in half... and continue forming into two long rather narrow logs....then flatten gently, leaving it a bit rounded along the center......... look at the great colours with the pistachios and cranberries. Surprisingly,with this recipe...even with whole cranberries it doesn't fall apart at the edges when slicing, so I get to use a knife instead of resorting to my trusty "Biscotti Blade" ..(my special kitchen hack saw...which really does a wonderful job on all other recipes) Perhaps because of the soaking and softening of the dried berries.
leaving the logs a bit rounded gives the slices a nice shape later
To dress them a bit......drizzle some dark chocolate over a few ....
or.... dip the tops into some melted chocolate and sprinkle on some chopped pistachios and a few chopped Skor bar bits.
Cranberry Pistachio Biscotti
1/2 cup dried cranberries
1/2 cup boiling water
2 cups all purpose flour
1 cup whole wheat flour
2 tsps. baking powder
1/4 tsp. salt ( I use salted butter and omit salt)
4 TBSPS. unsalted butter, softened
1 cup sugar, plus additional for sprinkling
4 large eggs, divided (I only used 2 plus egg whites )
2 tsps. vanilla
1/2 cup shelled pistachios, coarsely chopped
Put cranberries in small bowl and cover with boiling water; set aside until plump...about 15 minutes. Drain well. You can just use dried cranberries, and,not bother with the water.
In medium bowl, whisk together flours, baking powder and salt if using.
In large mixing bowl, (or mixer bowl) cream together butter and 1 cup granulated sugar. Add 3 eggs (or 2 and enough whites to equal another egg)..one at a time, beating well after each and scraping down bowl. Mix in vanilla. Stir in drained cranberries and pistachios.. ...I do this by hand after using mixer for the rest.
Scoop mixture onto a lightly floured surface and divide in half. Shape each half into a 2" X 16" log and place onto parchment lined baking sheet. Gently flatten each log slightly.
{{Optional::: In small bowl, whisk remaining egg. Evenly brush over surface of each log - sprinkle with additional granulated sugar. ( I never bother with this step....) }}
Place into preheated 350 F to 375 oven. Bake til logs are slightly firm to touch...about 20 - 25 minutes. Watch bottoms ..don't let them become too brown unless you like your biscotti brown like some in this house do.... sigh..... Remove pan, reduce temp... (I usually turn it off til I am ready to bake a second time.)
Let cool for 15 minutes - lightly spritz log with water; let sit for 5 more minutes. (I've never heard of this technique before, but I think it does help with the slicing). Use serrated knife to cut logs into 1/2" slices. Place slices upright (or on sides) on baking sheet and place back into oven at lower temp... about 325 F. ... bake til slices are firm to touch...about 20 - 30 minutes. I put mine on their sides and turn them all over half way through. Remove from oven and transfer slices to wire rack to cool completely.
Makes about 48....depending on how thick you slice them.
TIP ::: Invest in a box of parchment paper. It 's a wonderful thing. Saves tons of time because you don't have to wash baking sheets...and also...saves your hands as well as water too if you don't have to keep filling up the sink.
Make sure you remove cookie logs from parchment as soon as they are cool enough to handle and transfer to cooling rack or they will not be as crisp as we like biscotti.....moisture seems to go back and forth between cookies and paper.....
