Biscotti is a traditional Italian cookie that has become a staple for many families during Easter. Its name comes from the Italian word "biscotto," which means "twice-baked." This unique baking process gives biscotti its iconic crunchy texture and makes it perfect for dipping in coffee or tea. While there are many variations of biscotti, this easter biscotti recipe is sure to be a crowd-pleaser with its combination of flavors and festive decorations. So let's get baking and add some Italian flair to your Easter celebration!
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Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Then, stir in the dried cranberries and chopped pistachios.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This can be done with an electric mixer or by hand.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too dry, you can add a tablespoon of milk to help bring it together.
On a floured surface, shape the dough into a 16-inch log and place it on the prepared baking sheet. Bake for 30 minutes, or until lightly golden and firm to the touch.
Allow the biscotti log to cool for 10 minutes, then slice it into 1/2-inch slices using a serrated knife. Place the slices back on the baking sheet and bake for an additional 10 minutes, or until crisp and golden.
Once cooled, you can decorate your biscotti with melted white chocolate and pastel sprinkles to give it a festive Easter touch. Serve with your favorite hot beverage and enjoy!
Convert the content result to HTML code:Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Then, stir in the dried cranberries and chopped pistachios.
In a large bowl, cream together the softened butter and sugar until light and fluffy. This can be done with an electric mixer or by hand.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla and almond extracts.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too dry, you can add a tablespoon of milk to help bring it together.
On a floured surface, shape the dough into a 16-inch log and place it on the prepared baking sheet. Bake for 30 minutes, or until lightly golden and firm to the touch.
Allow the biscotti log to cool for 10 minutes, then slice it into 1/2-inch slices using a serrated knife. Place the slices back on the baking sheet and bake for an additional 10 minutes, or until crisp and golden.
Once cooled, you can decorate your biscotti with melted white chocolate and pastel sprinkles to give it a festive Easter touch. Serve with your favorite hot beverage and enjoy!
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