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Iris’ Cantuccini di Prato (Red and Green Biscotti)

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Yields three dozen

Ingredients
1 3/4 cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
2 eggs, slightly stirred
1 tablespoon vanilla
¼ cup butter, cut into small pieces
Egg wash (1 egg mixed with 1 tablespoon water)
1 cup raw pistachios
½ cup dried cranberries

Directions
Preheat oven to 350°. Mix flour, sugar, baking powder, and salt in a food processor for five pulses. Add butter and blend for another 10 pulses. Mix in vanilla and eggs until dough starts to stick together. Add nuts and fruit and process for five more pulses.

Pour dough out on a pastry board and divide into three sections. Form small, ½-inch-thick rectangles, and place on a baking sheet, leaving about two inches between each one. Brush with egg wash and sprinkle with sugar.

Bake at 350° for 30 minutes or until brown. Remove, let cool on a rack, and cut into 3/8-inch diagonal slices. Place on baking sheet (cut side up) and bake in oven at 325°, approximately 15 minutes. Remove, cool, and store. Biscotti should keep about two weeks in an airtight container.

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