Day: December 26, 2011
Happy Boxing Day everyone! Alright so I’m a little bit behind schedule with a “Christmas cookie”, but I know folks that have holiday celebrations for several weeks after Christmas. These days with multiple-family households, and in-laws, and friends, it seems like we have this party and that party and an open house here and a potluck there. At all these get-togethers, all kinds of cookies come out of hiding. And for whatever reason, biscotti really makes a big appearance during the holidays. So I offer up this for those that still have some Christmas obligations coming up.
“Biscotti” is a term that means “twice baked“. Now here’s a cultural nugget for ya — back in ye olden days, baking something twice was just another way of preserving your baked goods. When you bake something again, it helps to dry it out further and thus increase its self-life. That’s important when refrigeration isn’t as readily available.
I’m pretty sure y’all have seen recipes for this out there. They usually have either cranberries or cherries with some pistachios. Now I was fresh out of pistachios, but I had lots of pepitas about, so those will have to do. You still get the classic Christmas colors of red and greed, and you still get some additional nuttiness and flavor from the pepitas. This was adapted from Giada de Laurentiis and her Chocolate Chip Anise Biscotti or maybe it was just Chocolate Biscotti.
- 2 c. all-purpose flour
- 1 1/2 t. baking powder
- 1/4 t. salt
- 3/4 c. sugar
- 1 stick butter at room temperature
- 2 eggs
- 3/4 c. pepitas
- 2/3 c. dried cranberries
- 1/2 c. rum
1. Place the cranberries and the rum in a bowl. Microwave for about 30 seconds. Let steep for about 30 minutes. Preheat the oven to 350 degrees F. Line a baking sheet with parchment or with a silpat.
2. Sift together the flour, baking powder, and salt into a medium-sized bowl. In the bowl of a mixer, cream together the butter and sugar until well combined. Beat in the eggs one at a time. Add the flour mixture and blend together. Fold in the pepitas and the drained cranberries.
3. Form the dough into a 16 x 3 in-wide log on the prepared sheet pan. Bake for about 30 minutes, until slightly golden. Cool on the rack for 30 minutes.
4. Transfer the log to a cutting board. Using a serrated knife, cut into 1/3 – 1/2 inch slices. You can cut on the diagonal if you like. Arrange on the baking sheet cut side down. Bake for another 15 minutes. Transfer to wire rack to cool completely. Store in an air-tight container.