A quick hello


The upside of being so busy with all these food-related jobs are the perks.

Last night I came home from the Golan Winery’s staff holiday-training with six bottles of wine. SIX!

 And although I am getting a little tired of work-food at the cafe, it is still nice to have so much access to very decent espresso.

Luckily, Jeff has been doing a lot of the cooking at home, which means that when I am around I have time to make things like blueberry cake, granola, and these hearty little biscotti.

Cranberry Nut Biscotti, adapted from Gourmet Today

I like to think of biscotti as dunkable little energy cookies. This recipe, produced rustic, nut-filled cookies with just the right amount of crunch. Although pistachios were the nuts called for in this recipe, I used macadamia nuts because that is what I had on hand. 

1 1/3 cups (4 oz) dried cranberries

2 1/2 cups flour (I used part whole wheat)

1 cup sugar (I used half that)

1/2 tsp baking soda

1/2 tsp baking powder

3 large eggs

1 tsp vanilla

1 cup natural shelled pistachios/almonds/hazelnuts/macadamia nuts, chopped

1 large egg, beaten with 1 tsp water – for egg wash (optional)

Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels.

Preheat oven to 325F. Butter & flour a large baking sheet, knocking off excess flour

Mix together flour, sugar, baking soda, baking powder, and salt in a large bowl with an electric mixer at moderate speed until combined well — I used a whisk. Add eggs and vanilla and beat/mix with a wooden spoon just until a dough forms. Add cranberries and nuts and mix at low speed

Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on banking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash.

Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet (don’t worry if slices touch each other). Bake in middle of oven turning once until golden and crisp. 20 – 25 minutes total. Biscotti keep in an airtight container at room temp 2 weeks.

One thought on “A quick hello

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s