Festive biscotti cookies - Detailed recipes with photos.

This light and fragile Italian classic pastry becomes crispy thanks to the double baking process. Jada de laurentis first biscotti in the oven in the form of logs 33×7 cm 40 min., and then another 20 min. slices. Dried cranberries and pistachios add color and texture, and a coating of thick chocolate glaze will bring extra sweet touch. It goes well with the morning чашечкой кофе. Time: 1 hour. 40 min Difficulty: easy Quantity: 24 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 tbsp. premium wheat flour
1.5 tsp baking powder
3/4 Art. Sahara
1/2 tbsp. (110 g) unsalted butter temperature
1 tsp grated lemon peel
1/4 tsp salt
2 large eggs
3/4 Art. coarsely chopped pistachios
2/3 Art. dried cranberries
340 g good quality crushed white chocolate
Red and green crystalline sugar for decoration

Recipes with similar ingredients: premium flour, lemon zest, eggs, pistachios, dried cranberries, white chocolate

Recipe preparation:

Preheat the oven to 180C. Large heavy baking sheet parchment paper.
Combine the flour and baking powder in a medium-sized bowl. WITH Using an electric mixer in a large bowl, beat the sugar, butter, lemon zest and salt. Enter one egg at a time. Add the flour mixture and mix. Enter the pistachios and cranberries.
From the dough, form a log 33 cm long and 7-8 cm wide and put on a baking sheet. Bake until light golden about 40 min Refrigerate for 30 minutes.
Put the log on a cutting board. Using a sharp knife with with cloves, cut the log diagonally into slices of 1.5-2 cm thick. Place the biscotti cut down on a baking sheet. Bake until light golden in about 20 minutes. Put biscotti on grill to cool completely.
Put the bowl in the water bath, put the chocolate in it and melt it with constant stirring. Dip dipping biscotti half melted chocolate. Gently brush off excess chocolate. Place the biscotti on a baking sheet to make the chocolate freeze. Sprinkle with crystalline sugar. Refrigerate at 35 min. to make the chocolate harden.
After you dipped biscotti in melted chocolate, you can dip them into shredded ones if you want Pistachios. Biscotti cookies can be prepared in advance. Keep them in sealed container for up to 4 days or wrap in foil and freeze in a plastic bag for up to 3 weeks.