Dixie, Do you have days 7 and 8? I would really like to get this set. Thank you for sending these!
Lois ----- Original Message ----- From: Dixie To: Dixie Sent: Tuesday, December 06, 2011 4:41 PM Subject: [CnD] 12 Days of Cookies Day 6: Giada's Holiday Biscotti Giada De Laurentiis' Holiday Biscotti Giada likes these crisp cookies because she can snack on them all day — not just at dessert. She says of the white-chocolate-covered treats, "My favorite is to dip them in my coffee." Holiday Biscotti Recipe courtesy Giada De Laurentis Recipe categories: Fruit, Dried Fruit, Nuts, Chocolate, more Total Time: 1 hr 40 min. Prep15 min. Inactive30 min. Cook55 min. Yield:Makes about 2 dozen . Ingredients 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish Directions Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks. ©Television Food Network G.P. All Rights Reserved. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
