Biscotti: perfect gift from the kitchen

(Cranberry-Pistachio Biscotti are festive treats to make)

Gifts from the heart, warm from the oven, are the best ones to give.

Let's face it, we're in dire straits in this country, with many of us not knowing how long our jobs will last or what the economic forecast will be in the coming months.

But that doesn't mean we have to be Grinches this time of year!

That's right, break out the mixing bowls and start making some tasty treats to give away as gifts this holiday season. You'll feel better, believe me.

(Festive cellophane bags, ribbon and labels dress up a homemade treat)

Biscotti is one of my favorite cookies to make. They can be made with nuts and fruit, dipped in chocolate or seasoned with herbs, both savory and sweet. They are great with espresso or wine, and they last a long time.

Cranberry-Pistachio Biscotti is a perfect recipe for the holidays; the green pistachio nuts and red cranberries echo the colorful palette of the season.
I've used this recipe before, substituting macadamia nuts and ginger for the pistachios and dried cranberries, and omitting the almond extract (click here for the recipe).
You could certainly experiment and add other dried fruits, nuts or chocolate chips.

Biscotti are easy to make, and really don't take much time. Timing is everything, as you have to bake them first as logs, let them cool, then slice and bake again.

One recipe goes a long way — depending on how you cut them, you could get up to 5 dozen cookies in one shot.

Cranberry-Pistachio Biscotti

1. 4 cups all purpose flour
2. 1 teaspoon baking power
3. 1/2 teaspoon salt
4. 2 1/2 cups sugar
5. 4 large eggs
6. 1 stick (1/2 cup) unsalted butter, melted and cooled
7. 1 teaspoon almond extract
8. 1 1/2 teaspoons vanilla extract
9. Dash of cinnamon
10. Egg wash (1 egg lightly beaten with a little water)
11. 2 cups shelled pistachio nuts (no salt or lightly salted)
12. 2 cups dried cranberries (use organic if you can find them)

(Fold the fruit and nuts into the dough after mixing)

• Combine the flour, baking powder, salt and cinnamon in a bowl; set aside.
• In the large bowl of a KitchenAid, beat the sugar and eggs until light and fluffy.
• Add the melted butter; beat again.
• Add the almond and vanilla extracts.
• Turn down the mixer and add the flour mixture in three parts.
• Turn off the mixer; fold in the nuts and cranberries.
  

(The dough will be sticky, so flour your hands and the board well)

• Flour your hands and roll the dough into a log; cut into four pieces.
• Shape each piece into a log that is about 2 inches wide and 3/4 inch high.
• Cover a large cookie sheet with a sheet of parchment paper and place the logs on top.
• Brush with the egg wash and put the tray in the fridge for about 30 minutes (this sets up the butter and other ingredients).
  

(The logs after they set for 30 minutes in the fridge)

• Bake in a preheated 350-degree oven until lightly browned but still soft to the touch (about 20-25 minutes).
  

(The logs should still be soft to the touch after the first baking)

• Let the logs cool to room temperature.
• Place the logs on a cutting board.
• Using a sharp knife, slice logs on the diagonal into 1/2-inch slices.
• Lay the slices out on a cookie sheet (you will probably need two sheets for all the slices).
• Bake in a 325-degree oven until crisp and slightly browned, about 15 minutes.

(Return the slices to the oven and bake until browned)

Cool on a rack.

Store the biscotti in cookie tins (separate layers with wax paper).

They will keep for at least a month, if you don't eat them all at once!
Package them up in pretty food boxes or bags, tie with a ribbon and you're all set — Santa in the kitchen to the rescue.

Enjoy! And stay tuned for more holiday cookie recipes ...