Chef’s Recipe for the Month
Cranberry Pistachio Biscotti
1 cup of shelled pistachio- crushed
2 ¼ cups of flour
1 ½ tsp baking powder
½ tsp salt
½ cup of butter at room temperature
1 cup of sugar
2 tsp finely grated orange peel
2 eggs
1 tsp vanilla extract
1 cup of dried cranberries ( finely chopped)
***Preheat oven to 350 degrees
Combine flour, salt and baking powder – set aside
Cream butter, sugar and orange peel on high until light coloured or pale. On low speed add eggs one at a time beating well after each addition, add vanilla then beat in flour mixture and add pistachio nuts and cranberries. Dough will be soft, divide into two logs and back for 25 minutes. Take out and let cool for 15 minutes then cut cookies and lay out on tray and cook for another 10 – 15 minutes.
Enjoy!
