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Holiday Biscotti with cranberries and pistachios



Ingredients:
1 96/553 Pound(s) all purpose flour
163/625 Ounce(s) baking powder
163/1250 Ounce(s) salt
6 Tablespoon(s) unsalted butter; room temp
6 783/3022 Ounce(s) sugar
2 eggs
3 Teaspoon(s) lemon peel; grated
1 1/2 Teaspoon(s) vanilla
1 Teaspoon(s) whole aniseed
1 Cup(s) dried sweetened cranberries
3/4 Cup(s) pistachio nut meats
6 Ounce(s) imported white chocolate; chopped
Directions: Preheat oven to 325F . Line 3 large baking sheets with parchment paper. Sift first 3 ingredients in medium bowl. Using an electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart. Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 mintues. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature. ) Contributor: Bon Appetit December 2003 p 171
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