Makes about 24
Twice-baked, not-too-sweet Italian biscotti lend themselves to many nontraditional variations. Here, the batter is made with dried cranberries and pistachios. An egg wash gives the tops a shiny glaze and a sugar icing gives a decorative flourish.
|¾||teaspoon baking powder|
|¼||teaspoon ground nutmeg|
|4||tablespoons (½ stick) unsalted butter,
|⅓||cup granulated sugar|
|2||tablespoons firmly packed light brown sugar|
|⅓||cup dried cranberries|
|⅓||cup roasted salted pistachio nuts|
|Extra flour (for sprinkling)|
|2||scant teaspoons water|
|2½||tablespoons confectioners’ sugar|
1. Set the oven at 350 degrees. Line a baking sheet with parchment paper.
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2. In a bowl, whisk the flour, baking powder, nutmeg, and salt to blend them.
3. In an electric mixer, beat the butter, and granulated and brown sugars until well blended. Beat in 1 of the eggs. With the mixer set on its lowest speed, blend in the flour mixture, followed by the cranberries and pistachios.
4. On a lightly floured counter, shape the dough into a 12-inch-long log that is 2 inches wide. Place the log on the baking sheet.
5. In a bowl, whisk the remaining egg and 1 teaspoon of the water. Brush the log with some of the egg mixture.
6. Bake the log for 20 to 25 minutes or until the top is firm to the touch. Set the sheet on a wire rack to cool for 10 minutes.
7. Lower the oven temperature to 300 degrees.
8. Transfer the log to a cutting board. With a serrated knife, cut the log on a diagonal into ½-inch slices. On the baking sheet, set the slices upright, not touching. Bake for 35 minutes or until golden brown. Transfer to a wire rack to cool.
9. On a piece of parchment paper, stand the biscotti, touching, in a row.
10. In a small bowl, stir the confectioners’ sugar and the remaining scant 1 teaspoon water until the mixture is smooth. If necessary, add more water, a few drops at a time. Drizzle the mixture from the tip of a spoon over the biscotti. Let them sit for 20 minutes or until the glaze sets. Jean Kressy