Enricos Biscotti Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
• Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

Steps:

• Preheat oven to 350. Line a baking sheet with parchment paper. Whisk together flour and baking powder. In a separate bowl of an electric mixer fitted with a paddle, beat butter and sugar on medium until creamy. Beat in eggs, one at a time. Continue beating until the mixture is light and fluffy. Add vanilla. With the mixer on low speed, gradually add the flour mixture mixing to form a soft dough. Remove bowl from the bixer. Fold in flavoring ingredients if you've chosen to use any. Divide the dough in half and shape into 2 logs directly on the prepared baking sheet. Bake 30 min until tops are firm to the touch and golden brown. Remove baking sheet to wire rack and cool 10-15 min. Slide the logs onto cutting board; with serrated knife, cut each log diagonally into 1/2 inch slices. Arrange, bake 10 min on each side, careful not to burn or color too much. Remove again and let cool completely on wire racks. Store biscotti at room temperature in an airtight container.