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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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Menu ideas (holiday-fine dining) Dinner for 8 (Bon Appetit dec 2004): cumin-roasted potatoes with caviar and smoked salmon bronze and red lettuce salad with serrano ham and goat cheese spirals Muscovy duck breasts with pomegranate-wine sauce toasted israeli couscous with pine nuts and pa Anise-almond biscotti To toast almonds, preheat oven to 350øF. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes. Set aside to cool, then roughly chop. Sift together flour, baking powder and salt in a small mixing bowl. Biscotti all'anice PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip. Continue whippinguntil the mixture is very l Yummy holiday nibbles (all) Put half of each dry ingredient in food processor, and process till crumbly. Add the rest of the dry ingredients till all are chopped really finely While food processor is running, add lemon zest, then drizzle in the lemon juice. Finally drizzle in t Chocolate-chip biscotti Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry.) Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape doug Basic holiday cutout cookies In medium bowl. beat butter, sugar, and vanilla until light and creamy. Slowly beat in flour. On lightly floured surface, roll to 1/8-inch thickness. Use star cookie cutters to cut out cookies. Place on lightly greased baking sheets. Bake at 375 degre es Brie baked with applies and cranberries Use Toasted French Bread or Crackers for Serving ? Preheat oven to 350°F. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar, and cinnamon and mix gently. Stir in butter just until ingredients are moistened. ? Cut Brie in half horizo Apple tart with almonds and pistachios Heat the oven to medium hot (220 C). Peel and slice the apples. Grease the bottom of a baking tin with the butter and lay in the pastry. Prick the base several times with a fork. Spread over the apricot jam and layer on the apple slices. Bake for 20 minut Holiday stuffed pork roast Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, an