Holiday Biscotti Lesson From The Queen

I am a bit of a shameless coffee and cookie junkie.  So, when I recently had the opportunity to visit with long-time UD Forum member “Biscotti Queen” (a.k.a. Your Secret Chef) at her home to learn some of her baking secrets for this double-baked Italian cookie classic, I happily trekked through the snow to do it. ~ PK

Recipe inside…

CRANBERRY AND PUMPKIN SEED BISCOTTI

This classic flavour combination is the quintessential holiday biscotti. Butter is added to the mix to increase the tenderness of the finished product.

ACTIVE TIME: 45 min
TOTAL TIME: 2 1/2 hr
MAKES: 5 to 6 dozen biscotti.

INGREDIENTS:
3 cups All purpose flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Butter, softened
1/2 cup Granulated sugar
3 Large eggs
2 tsp Vanilla extract or paste
1/2 cup pumpkin seeds, toasted
1/2 cup cranberries

^ 1. Put oven racks in upper and lower third positions of oven and preheat oven to 350°F (convection 325)

^ 2. Whisk together flour, baking powder and salt in a small bowl.

Cream butter and sugar together in a large bowl until light & fluffy (hand-held mixer on medium-high works well). Add eggs, beating to combine; stir in vanilla, pumpkin seeds and cranberries. Add dry ingredients all at once, and stir gently just until combined.

^ 3. Dough will be moderately stiff; you may need to mix a little with your hands.

^ 4.  Divide dough into 4 portions, and turn each portion on to a parchment-lined cookie sheet. Using floured hands, form each portion into a 1” diameter log, placing them about 4” apart on the cookie sheet. Pat each dough shape to flatten to about 3/8” thick.

Bake, rotating sheet 180 degrees and switching position of sheets halfway through baking, until logs are very pale golden and firm, about 20-25 minutes total. Tops may crack. Cool logs on baking sheets about 10 minutes, then remove to racks to cool completely.

^ 5. Carefully transfer 1 biscotti log to a cutting board and cut diagonally into 1/4-inch to 3/8-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 25 to 35  minutes total.

^ 6. Cool biscotti on baking sheets on racks, about 15 minutes.  Remove biscotti to cooling rack to cool completely before storing.  Store in an airtight container at room temperature 4 weeks, or frozen in layers, 8 weeks.