Holiday Biscotti with Cranberries & Pistachios

Wow! I didn't think I had been gone from the blog this long. It certainly doesn't mean that I haven't been cooking. In fact, I think I have done more so in the last couple of weeks than ever before.

Just as the month of December started, I got out some holiday/Christmas cookbooks so that I could experiment with new cookies recipes. The more I did, however, the more I came back to some tried and true recipes . . . and one of my favorite holiday cookies -- Holiday Biscotti with Cranberries and Pistachios.

I was lucky to contribute this recipe on: http://chewonthatblog.com/, though I didn't add the entire recipe.

People always think biscotti are difficult to execute, but my experience is just the opposite. It may take a bit more time because you have to shape, cook, cut into slices, cook again and then dip. However, all of the steps are quite easy.

These are one of my favorite holiday treats because they simply look like Christmas -- red and green with white chocolate looking like snow peaks on the biscotti pieces. Put in a cellophane bag and tied with the same color ribbon, and you have a delectable goodie for your friends, neighbors and co-workers.

One of the ingredients in the biscotti is anise seed. It's something the ordinary household may not carry, however, it's a critical ingredient for the recipe. It seems like a lot when you put in the butter, but it dissolves during the cooking process and imparts a lovely taste when you eat it. Whole Foods also has shelled natural unsalted pistachios, which make the recipe even easier to make.
Here's the recipe! It's sure to become one of your family favorites!

HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS
Yield: 3-1/2 Dozen

2-1/4 c. all purpose flour
1-1/2 t. baking powder
3/4 t. salt
6T (3/4 stick) unsalted butter, room temperature
3/4 c. sugar
2 large eggs
1T grated lemon peel
1-1/2 t. vanilla extract
1 t. whole aniseed
1 c. dried sweetened cranberries
3/4 c. shelled natural unsalted pistachios
6 oz. imported white chocolate, chopped (Perugina or Lindt)

1. Preheat oven to 325 degrees. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar into large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture until just blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch long log (about 1-1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
2. Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
3. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch thick slices. Place slices 1 cut side down on remaining prepared sheet pans. Bake until firm and pale golden, about 9 minutes per side. Transfer to racks and cool.
4. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water until just smooth. Remove from water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary. Shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)