los angeles guest suites

 

pom couscous

pom steak

oftt

Pistachio Cranberry Biscotti

by Lisa
Print Email

1 ¾ cup flour
1 cup plus 1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup dried cranberries
4 tablespoons cold unsalted butter, cut into 1/2 inch pieces
1 teaspoon vanilla extract
1½ cups toasted, shelled pistachios
2 large eggs, lightly beaten

Preheat the oven to 350°F and butter or Silpat a large baking sheet.  Put the flour, 1 cup of sugar, baking powder and salt into a food processor and pulse just until mixed. Add the dried cranberries and pulse until coarsely chopped.  Add the butter and vanilla next and process until the mixture is the texture of coarse meal.

Add the toasted pistachios and the eggs and pulse again until the dough is evenly moistened, about 5 more times. On a floured surface shape the dough into one long log and with your hands flatten the dough until it is an inch and a half in the middle and tapered on the edges.  Pour the tablespoon of sugar onto the surface of this large cookie and spread evenly, pushing the sugar into the surface lightly. Transfer the whole cookie onto a buttered or Silpat lined cookie sheet and place onto the middle rack in the 350 degree oven.

Bake for 25 minutes or until it is nicely golden brown and puffed in the center.  Remove from the oven and cool for 10 to 15 minutes on a rack. Transfer to a cutting board and with a large sharp knife cut the cookie on a diagonal into 1/2 inch slices. Put the slices onto the baking sheet and place back into the hot oven for 6 or 8 minutes until they are lightly brown and nice and crisp.  Watch them carefully!!

These lovely cookies keep for 2 to 3 weeks in an airtight jar.

P.S. Always toast nuts before using them in a recipe to give them a fresh nut taste.  Spread nuts out on to a dry cookie sheet, place in a 325 degree oven for 8 to 10 minutes or until you can smell the nuts.  Remove from the oven immediately and cool completely before using.

 

- Recipe courtesy of Brenda Athanus

Restaurant News

Gauthier
London - British Isles
by Tracy Tynan

london6.jpgIn our effort to downsize but continue to have fun, we scrambled together all our frequent flyer miles and managed to put together two return flights to London and Italy. Then, by making a small...

Read more...
Breakfast at the Barlo Kitchen
Los Angeles
by Lisa Dinsmore

barlologo.jpgBreakfast is my favorite meal of the day. Especially a hot one. Sometimes cereal or a muffin is all I have time for, but those are mere sustenance. They don't make getting out of bed worthwhile. I...

Read more...
Dr. Cabbage Patch
Los Angeles
by Maia Harari

ImageHeadaches are the worst. And if you don't catch them right when they start, they're hard to cure. I've had one for four days. My mom told me to drink lemonade.

Lemonade?

I've taken naps, sat in...

Read more...
New Shanghai Seems Like Old Times
Boston
by Kitty Kaufman

playmepianoThings we like about Chinatown: it's close, you can park on the street and there's always adventure. This is one of those days: not only do we park but there's a piano on the sidewalk under the...

Read more...