Pistachio and Cranberry Biscotti (with variations)
Being Italian, I remember biscotti always being in my grandmothers pantry or my mother’s cookie jar.
Every Christmas, my Grandma Natalia and my Aunt Nina made dozens of biscotti. Some they kept and some they gave away in great big tins, each cookie hand wrapped in waxed paper. They took one dough and made several different types of cookies: biscotti flavored with lemon and anise and studded with almonds, little pillows with cinnamon sugar, and little logs covered in sesame seeds.
Over the years my mother collected a variety of biscotti recipes and would bake them, put them in tins and freeze them. They freeze really well and we always had a variety of biscotti for dessert.
There are several formulas for biscotti, using different fats. My grandma Natalia and Aunt Nina used vegetable shortening. My mother has a few recipes that use butter and some that use only whole eggs or whole eggs plus yolks.
One of my favorites is a biscotti recipe with cranberries and pistachios. I have altered it a bit, to make it my own. They are very crunchy biscotti, meant to be dunked in coffee, tea or a glass of Vin Santo. If you like this formula, which uses no fat other than the egg yolks, you can keep the base and just substitute the additions. These biscotti have a very crisp bite. Hazelnuts or dried cherries and chopped bittersweet chocolate, chopped chocolate and candied orange rind, almonds and apricots and walnuts and dates are all nice combinations. You can add spices, Vanilla or citrus zest as well.
You’ll notice the Beth’s Little Bakeshop logo in the cup. It’s where I’m currently a pastry chef. If you come to Evanston Illinois, stop by for a biscotti and a cup of Intelligentsia coffee.