The holidays are upon us. For the last several years I’ve made the bulk of my Christmas presents. I enjoy baking and giving a consumable low-impact gift. There’s nothing to dust and very little wrapping to recycle. And my time of making the gift is far more precious than any chotski I could purchase. So for the next few posts, I’ll share some ideas of gifts I’ve made in the past.
A favorite sweet treat I make is biscotti. Given the time, I really love making these delicious coffee biscuits, because they stay fresh for weeks.
I usually make a cranberry almond or pistachio biscotti, and a double chocolate biscotti.
Here are the recipes.
Cranberry Pistachio Biscotti
3 cups all-purpose Flour 750 mL
1 Tablespoon baking powder 15 mL
¼ teaspoon salt 1 mL
3 eggs 3
¾ cup granulated sugar 175 mL
½ cup melted butter 125 mL
2 teaspoons vanilla 10 mL
1/3 cup chopped dried cranberries 75 mL
½ cup pistachios or almonds 125 mL
Preheat over to 350 degrees F.
Grease cookie sheet or use parchment.
1. In a medium bowl, combine flour, baking powder & salt.
2. In a large bowl, beat eggs, sugar, butter & vanilla until blended. Gradually add dry ingredients until a sticky dough forms. Using floured hands, work in cranberries & nuts until evenly distributed & dough is smooth.
3. Divide dough in half. Shape into two logs about 10 inches long, approx 4 inches wide. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes or until browned.
4. Cool on sheet for 10 minutes, then cut into slices ½ to ¾ inch thick. Arrange slices upright on cookie sheet. Lower oven heat to 300 degrees F & bake for 20 to 25 minutes or until firm & dry. Immediately transfer to wire racks.
Makes about 3 dozen