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.
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.