Over the Christmas holidays I made a bit of stuff to eat! 🙂
To add the the list from here
50. Chocolate Shortbread fingers
51. Cranberry – Pistachio Biscotti (which I will share the recipe for at the bottom cause it was SO STINKING good!!)
52. Maple Walnut Cupcakes
53. Maple Buttercream
54. Carrot Ginger Cupcakes
55. Orange cream cheese Frosting
56. New York Style Cheesecake
58. Puff Pastry
59. Chocolate Napoleon
60. Chocolate Pastry Cream
61. Lemon-Blueberry Napoleons
62. Lemon Custard
Cranberry – Pistachio Biscotti
from Martha Stewart’s Baking Handbook
1/2 cup dried cranberries
1/2 cup boiling water
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 Tbsp unsalted butter, room temperature
1 cup sugar plus more for sprinkling
3 large eggs, plus 1 large egg lightly beaten
2 tsp pure vanilla extract
1/2 cup shelled unsalted pistachios, coarsely chopped
Preheat oven to 375F. Line cookie sheet with parchment paper. Set aside. Place cranberries in a bowl and cover with boiling water. Let stand until plump, about 15 minutes. Drain and set aside. Sift together flour, baking powder and salt into a medium bowl, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides as needed. Beat in vanilla. Add the flour mixture and mix on low speed until combined. Mix in drained cranberries and pistachios.
Turn dough onto a lightly floured surface, divide in half. Shape each piece into a 16 by 2 inch log. Transfer to prepared baking sheet, about 3 inches apart. With your palm, slightly flatten logs. Brush beaten egg over logs and sprinkle generously with sugar.
Bake, rotating halfway, until logs are slightly firm to the touch. About 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly. About 20 minutes. Reduce oven to 300F.
Place logs on a cutting board. Using a serrated knife, cut lots crosswise on the diagonal into 1/2 inch thick slices. Place a wire rack on a large rimmed cookie sheet. Arrange slices, cut sides down on the rack. Bake until firm to the touch.