Subject: Biscotti & Sherry
Content: Wendy's Biscotti
WINE: Color: Dessert, Varietal: Sherry FOOD:
Dessert
COMMENTS: -->Servings: Makes about 24 biscotti. RECIPE: 1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 tablespoon freshly grated orange zest
1/2 teaspoon vanilla
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped coarse (about 1/2 cup)
1/2 cup dried currants
1 1/4 cups natural shelled pistachios
preparation
Preheat oven to 325°F. and lightly grease and flour a large baking sheet.
In a bowl with an electric mixer, beat together butter, sugar, zest and
vanilla until light and fluffy. Add eggs, 1 at a time, beating well
after each addition.
Into a bowl, sift together flour, baking powder and salt and gradually
beat into butter mixture, beating until combined well. Stir in
remaining ingredients. Chill dough 30 minutes, or until it no longer
feels sticky.
Turn dough out on a lightly floured surface and halve. Form each piece
into a flattish log about 12 inches long by 3 inches wide. Arrange logs
at least 3 inches apart on baking sheet and bake in middle of oven
until pale golden, about 30 minutes. Cool logs on baking sheet on a
rack 5 minutes.
On a cutting board cut logs crosswise on a diagonal into 1-inch-thick
slices and arrange biscotti, cut sides down, on baking sheet. Bake
biscotti in middle of oven 15 minutes, or until golden.
Transfer biscotti to racks and cool completely. Biscotti keep in an airtight container at room temperature.
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