When I first moved to US, my husband introduced me to Starbucks Chai and Biscotti. I liked it so much that I would end up buying biscotti when ever we stopped by any Starbucks. I never thought it could be made at home. When I started getting inspired to do baking this was the target to reach. I planned to make this at christmas but never got around to doing it.
The word “biscotti” (pronunciation: [bisˈkɔtti]), meaning “twice-baked“. It is often enhanced with nuts or spices. Almonds, hazelnuts, pistachios, and pine nuts are popular choices.
It goes really well with chai. After I made this biscotti using the recipe below, it turned out to be so nice, even better than the Starbucks one. I just cannot stop eating it now.
- 2 cups all purpose flour
- 6 fluid ounces or 12 Tablespoons sugar
- 8 Tablespoons or one stick unsalted butter at room temperature
- 2 Extra large eggs at room temperature
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon grated lemon zest
- 3/4 cups roughly chopped pistachios
- 2/3 cups dried cranberries
- 1 1/2 teaspoons vanilla extract
- Line a baking sheet with parchment paper and set aside. Also, using a pencil approximately mark a area of 12 inch long and 3 inch wide. Preheat the oven to 350 degrees.
- Mix together flour, baking powder and salt in a bowl and set aside. In a bowl of electric mixer fitted with paddle attachments, beat the butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time and beat until combined, beat in vanilla. Add flour mixture and mix on low speed till just combined. Stir in the dried cranberries and roughly chopped pistachios to the flour mixture using your hand.
- Transfer the dough to the baking sheet lined with parchment paper, dough will be sticky, use wet hands to handle the dough easily. Turn out the dough into a log of 12 inch long and 3 inch wide.
- Bake until the log is almost firm to touch or lightly golden brown, about 35-40 minutes. Remove from oven, transfer to a wire rack and cool for 30 minutes.
- Place the log on the cutting board and cut ino slices 3/4 inch thick on the diagonal. Arrange the biscotti, cut side down on the parchment paper and bake for 12-13 minutes or until crisp and dry. Transfer the biscotti to a rack and cool completely. Store the biscotti’s in air tight container and enjoy.
Recipe adapted from Giada De Laurentils.