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Cranberry-Pistachio Biscotti
submitted by Maureen Rowe
1
and ½ cups dried cranberries, 2 and ½ cups unbleached all purpose flour, 1 cup sugar (or less), ½ tsp. baking soda, ½ tsp.
baking powder, ½ tsp. salt, 3 large eggs, slightly beaten, 1 tsp. vanilla, 1
cup salted shelled natural pistachios.
Preheat
oven to 325 degrees. In a small bowl, cover cranberries in boiling water and soak until softened, about 10 minutes. Drain
and pat dry with paper towels. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla
and beat just until dough forms. (You can use an electric mixer to mix dough
before adding cranberries and pistachios). Add cranberries and pistachios and
mix well (using spoon or by hand).
Turn
dough onto a floured surface and knead several times. Halve dough and then form
each half into a 13 x 2 inch slightly flattened log. Place logs on a greased and floured baking sheet, using floured hands
and spacing logs about 3 inches apart.
Bake
in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack about 10 minutes. Transfer logs to a cutting board and cut diagonally into ½ inch slics with serrated knife. Arrange slices, cut-side down, in a single layer on baking sheet (don’t worry if slices touch each
other). Bake in middle of oven, turning once, until golden and crisp, about 20
to 25 minutes total.
Tip: You can substitute raisins, apricots, any dried fruit and/or any nuts that you prefer
for the cranberries and pistachios.
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| Lois Morris |
Chocolate Crunch Cookies
by Lois Morris
1-1/2 cups butter
2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups oats
2 cups rice krispies cereal
1-1/2 cups semi-sweet chocolate chips *
1/2 cup chopped pecans **
1/2 cup desicated coconut
* I put half Bitter Sweet choc. chopped
** I substitute raisins or chopped dried apricots
Mix together butter, sugar, eggs and vanilla in a large bowl until well blended.
Add flour baking powder, baking soda, salt, oats, rice krispies, choc., etc.
Drop batter on baking sheets in mounds of about 1 tblsp. a couple of inches apart, and flatten
with hand. Bake at 350 for 8 to 9 min or until pale golden.
Makes a lot of cookies. (I half this recipie with no problems makes about 30 cookies, they freeze well.)
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