Look, It’s Super Cookie!
It’s the time of year when we feel like snuggling in, drinking hot cocoa and baking delicious treats for friends and family. This year, I’m actually trying to rein it in. But this is one sweet treat that’s so over the top delicious and it’s easy to make too, so I can’t resist! If you like a little sweet with tart and bitter dark chocolate, this is the cookie for you, it’s a Cranberry, Pistachio and Dark Chocolate Biscotti.
I can also make an argument that it’s really good for you too. Let’s face it, cranberries, dark chocolate and nuts. It’s a trifecta of super foods in one little cookie! I think your doctor would recommend that you eat at least one every day.
By the way, this Cranberry, Pistachio and Dark Chocolate Biscotti is the gift your friends really want you to give them this year.
Cranberries
Cranberries are a popular superfood. They are most often cooked into a sauce or made into juice. They can are popular additions to stuffing, casseroles, or desserts. I fit them into quite a few cocktails, too, but I don’t think that counts as nutritious. These highly nutritious berries are a staple of Thanksgiving dinner. They are considered to be a superfood due to their high nutrient and antioxidant content.
Research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.
Pistachios
Nuts offer a nutritious package of protein, fiber, and heart-healthy unsaturated fat, making them one of nature’s perfect foods. They are especially rich in phytosterols and soluble fiber — two natural plant compounds that have been shown to lower total and LDL (“bad”) cholesterol levels. Pistachios are one of the lower calorie nuts. Thirty pistachios contain only 30 calories.
Dark Chocolate
Dark chocolate is rich in flavonoids, antioxidants that have been shown to lower blood pressure, improve blood flow, and boost overall heart health. Choose chocolate that is at least 70 percent cacao or cocoa to optimize the antioxidant power and health benefits. Dark chocolate may even boost your mood. Well, I can guarantee it boosts my mood!
Cranberry Pistachio and Dark Chocolate Biscotti
Preheat the oven to 350°F.
Line a baking sheet with parchment paper, set aside.
For the dough:
In a large bowl, beat together 6 tablespoons of softened, unsalted butter, 2/3 cup of sugar, 1/4 teaspoon of salt, 1 1/2 teaspoons of baking powder, 1 teaspoon pure vanilla extract and 2 teaspoons of orange zest, until the mixture is smooth. Beat in two eggs, one at a time. Don’t worry if the batter may look slightly curdled. Lower the mixer’s speed and add 2 cups of all purpose-flour all at once. Mix until the dough is combined, then scrape the bowl and mix for another 30 seconds.
Add in the nuts and cranberries, mix just to combine. I used dry roasted and salted pistachios, but non-salted would be fine as well.
Transfer the dough to the prepared baking sheet and shape it into two logs about 10″ long and 2″ wide.
Twice Baked!
Bake for 25 to 30 minutes, until the top is set. Remove from the oven and let rest for 5 minutes. Reduce the oven’s temperature to 325°F.
Spray the log with room-temperature water and let it sit for 5 more minutes. This will help make the biscotti become easier to slice.
Slide the parchment paper off the baking sheet, log and all, onto a cutting board. Use a sharp serrated knife to slice the log straight down into 1/2″ to 3/4″ pieces. Don’t press down too hard on the knife, just saw through the logs , letting the blade do the work.
Transfer the slices and parchment back to the baking sheet, standing the slices up and separating them so air can circulate around them in the oven.
Bake for 25 to 30 minutes more, until the cookies are browned on top and crisp.
Remove from the oven and cool completely.
Melt 3/4 cup of dark chocolate chips over a double boiler, stirring constantly. Remove from heat and let cool slightly to thicken the chocolate.
Drizzle the chocolate over the cookies, letting the excess drip down onto the parchment paper.
Let the chocolate firm, then enjoy!
Biscotti - Cranberry Pistachio and Dark Chocolate Biscotti
Ingredients
- 6 tablespoons unsalted butter, at room temperature
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 2 teaspoons orange zest
- 2 large eggs
- 2 cups All-Purpose Flour
- 1 cup chopped pistachios (dry roasted and salted, or plain)
- 3/4 cup dried cranberries
- 3/4 cup sweetened dark chocolate, melted; for decorating, optional
Instructions
- Preheat the oven to 350°F.
- Line baking sheet with parchment, set aside.
- In a large bowl, beat together the butter, sugar, salt, vanilla, baking powder, and orange zest, until the mixture is smooth.
- Beat in the eggs, one at a time; the batter may look slightly curdled.
- Lower the mixer's speed and add the flour all at once.
- Mix until the dough is uniform; scrape the bowl and mix for another 30 seconds.
- Mix in the nuts and cranberries
- Transfer the dough to the lined baking sheet. Divide the dough in half and shape into two 10 1/2" x 2" logs.
- Bake for 25 to 30 minutes, until the top is set. Remove from the oven and let rest for 5 minutes. Reduce the oven's temperature to 325°F.
- Spray the logs with room-temperature water and let it sit for 5 more minutes. This makes cutting the biscotti easier.
- Slide the paper with the logs onto a cutting board. Using a sharp serrated knife, slice the log straight down into 1/2" to 3/4" pieces. Cut carefully, as the nuts and cranberries may cause tearing of the shapes.
- Transfer the slices and parchment back to the baking sheet, standing the slices up and separating them so air can circulate around them in the oven.
- Bake for 25 to 30 minutes more, until lightly browned and crisp.
- Remove from the oven and cool completely.
- Melt the chocolate over a double boiler, stirring constantly.
- Remove from heat and let the chocolate cool slightly.
- Move the biscotti to a rack over the parchment paper.
Drizzle the melted chocolate over the biscotti and let set to firm.
Karen Harris https://www.bittersaltysoursweet.com
