Yup. I’m baking again over here at The House on Silverado. Even before this pandemic, my husband and I both enjoyed cooking together. But baking is something that I haven’t had a lot of time to do over the past few years. All of a sudden, now that we are staying home, many of us have some extra time on our hands. Maybe too much time on our hands.
I’m a teacher, so I’m working from home. Between creating and posting lessons for my students, answering their questions, working on professional development, and attending several virtual meetings each week, my mind is pretty occupied during work hours. But evenings and weekend are another story.
I’ve discovered that if I don’t stay busy, my nervous energy peeks. Baking is something that has helped. The rituals, the precision, the comforting smells, and the creation of something nurturing for the people I love that are all very calming. I recently read THIS article, about how baking during a crisis is actually very good for your mental health. So I feel redeemed. 😂
I’ve been making a lot of bread, but now that yeast has become a hot commodity, I decided I better be more discerning about when/how I use it. Homemade pizza dough is something we make on the regular around here thanks to my husband’s Komodo Joe Pizza Oven. I do not want to run out of yeast and ruin that happiness all summer. (If any of you locals can find yeast, let me know! 🧐)
So today I have a recipe for you that is delicious, and requires no yeast! Boom. It makes your kitchen smell divine, and results in the most delicious little treats you’ve ever tasted. Friends, let me introduce you to…..
Cranberry Pistachio Biscotti!
Yes, it really does taste as good as it looks. Better.
I’m not much of a breakfast eater. For some reason, food rarely appeals to me early in the morning. I just want my coffee and maybe a little bite or two of something to go with it. Biscotti is perfect for that!
This Cranberry Pistachio Biscotti is a tiny bit sweet and a tiny bit salty. It has both vanilla and almond extract, which you can just taste just faintly in the background. You guys, if you like having a little treat with your morning or afternoon coffee break, this is for you. It pairs well with hot tea, or even a cup of cocoa for the kiddos.
Let’s Make It…
Here is everything you’ll need. I love the combo of pistachios and cranberries, but you could also sub out other nuts or dried fruits. I think dried apricots would be delicious in here!
Mix the sugar and oil, then blend in the eggs and extracts.
Combine the flour, baking powder and salt, and incorporate slowly into the wet ingredients.
Gently add the cranberries and nuts. The dough will be sticky.
Wet your hands and shape the dough into two logs. I love my silicone baking mats, but you could use parchment paper to line the baking sheet.
Bake in a 300 degree F oven for 30 minutes, until lightly browned.
Remove and let cook for 10 minutes. Reduce heat of the oven to 275 F.
Slice the logs diagonally into 3/4 inch thick pieces.
Return to the oven for about 10 minutes, or until dried and slightly crisp.
Biscotti slices will crisp up a bit more as they cool.
Serve with a cup of hot coffee. ❤️☕️
Cranberry Pistachio Biscotti
- ¼ cup extra virgin olive oil
- ¾ cup white sugar
- 2 tsp vanilla extract
- 3/4 tsp almond extract
- 2 large eggs
- 1¾ cup all purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup dried cranberries
- 1½ cup pistachios
- Preheat the oven to 300 degrees F.
- In a large bowl, or the bowl of your stand mixer, combine the oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
- Combine the flour, salt, and baking powder. Gradually stir the flour mixture into the egg mixture. Gently mix in the cranberries and pistachio nuts.
- Divide dough in half. For two logs, approximately 12×2 inches each on a baking sheet that has been lined with parchment paper or silicon baking mat. Dough will be sticky; wet hands with cool water will help you handle it more easily.
- Bake for 35 minutes in the 300 degree oven, until logs are light brown. Remove from oven and cook for 10 minutes. Reduce oven heat to 275 degrees F.
- Gently cut logs on a diagonal into ¾ inch thick slices. I used a bread knife to avoid breaking them apart. Lay slices on parchment or silicone mat covered baking sheet. Bake 8-10 minutes, or until dried slightly. Do not ove rbake. Biscotti will crisp up a bit more as it cools.
- Store in airtight container.
Let me know if you decide to give it a try. I’d also love to hear about it!
Wishing you peace, health and happy baking,
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