Monday, December 21, 2009

An Elephant In The Room

Its been a while since we've had a weekend so filled with events and delicious food! Luckily, I am far from burned out on Holiday Cheer yet. I havent even gone to NY yet and its been booming with excitement. We have a lot of presents under our tree (that we get to open tonight!) - but we started off the weekend at Alex & Morinda's White Elephant Party where I made my annual Cranberry & Pistachio Biscotti. I have been making this for the last five years, I love salty and sweet!

Shawn made traditional Christmas Wassil which is a Baked Apple mulled wine & beer with an egg cream topping! So delicious

Cranberry & Pistachio Biscotti Ingredients
1 cup shelled raw pistachios
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup dried cranberries
2 ounces white chocolate, melted

Step One: Preheat the oven to 350°. Spread the pistachios in a pie plate and bake until golden, about 6 minutes; let cool. Turn the oven down to 325°.
In a small bowl, whisk the flour, baking powder, baking soda and salt. In a medium bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, 1 at a time, followed by the vanilla. At low speed, beat in the dry ingredients. With a wooden spoon, stir in the pistachios and cranberries.

Step Two: Butter and flour a large cookie sheet. Pat the dough out on the sheet into two 14-inch-long logs 1 inch wide and 1 inch high; leave 3 inches between them. Bake in the lower third of the oven until golden, about 20 minutes. Transfer the cookie sheet to a rack; let the logs cool for 5 minutes. Using a serrated knife, slice logs on the diagonal 1/2 inch thick.
Bake the slices for 7 minutes on each side. Transfer the biscotti to a rack to cool completely. Drizzle with the melted white chocolate and refrigerate until set, about 10 minutes.

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