SERVING: 50 BISCOTTI
- 1/2 cup whole pistachios (whole unblanched almonds may be substituted)
- 1/3 cup dried cranberries
- 2 tablespoons candied ginger, chopped fine (optional)
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon finely grated orange rind
DIRECTIONS Preheat oven to 350 degrees F. Toast nuts on an ungreased baking sheet until fragrant, about 15 minutes. Cool completely on a wire rack.Meanwhile, lightly grease or butter a baking sheet and dust with flower, tapping out the excess. Set aside.
Coarsely chop cooled nuts. In a large bowl, sift together flour, baking soda, and salt. Add sugar, chopped nuts, cranberries, and candied ginger, stirring to combine.
In a separate small bowl, beat together 2 eggs and 1 egg yolk, reserving the third white. Stir in vanilla and orange rind. Pour the egg mixture into the flour mixture and stir well to make a stiff dough.
Increase oven heat to 375 degrees F. Shape dough into 3, 18-inch long, 1/2 inch thick ropes. Arrange the ropes on baking sheet and brush lightly with the reserved egg white. Bake for 20 minutes.
Remove from oven and, while still warm, cut the rolls into diagonal slices about 1-inch wide.
Reduce oven heat to 225 degrees F, return baking sheets to oven and bake and additional 20 to 30 minutes, until biscotti are crisp and browned. Allow to cool completely. The biscotti keep well in a tightly closed tin.