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Holiday Biscotti

Local Taste of Home Field Editor Teena Petrus is back in the Central PA Live kitchen. This time she’s whipping up some biscotti perfect for the holidays!
Local Taste of Home Field Editor Teena Petrus is back in the Central PA Live kitchen. This time she’s whipping up some Biscotti perfect for the holidays!

Holiday Biscotti:
 
Ingredients 
 
1/2 cup butter, softened
 
1 cup sugar
 
3 Eggland's Best Eggs
 
2 teaspoons vanilla extract
 
1 teaspoon orange extract
 
3 cups all-purpose flour
 
2 teaspoons baking powder
 
1/2 teaspoon salt
 
2/3 cup dried cranberries, coarsely chopped
 
2/3 cup pistachios, coarsely chopped
 
2 tablespoons grated orange peel
 
Directions
 
1.In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange peel. Chill for 30 minutes.
 
2.Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes.
 
3.Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container. Yield: 2 dozen.
 
Nutritional Facts
 
1 cookie equals 164 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 144 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013
 
Teena will be holding an Italian Knot Cookies & Biscotti class this Saturday, November 16 from 10:00 am to Noon at Bottleworks in Johnstown. To register, call the UPJ Outreach Office at (814) 269-2099.
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