Tag Archives: cranberry

Pistachio Cranberry Biscotti for the Holidays

pistachio cookies Melissa Iwai 4

Happy Holidays, Everyone!

Wow, Chanukah has already passed and Christmas is just days away!

I haven’t had a chance to bake much this season because of all my art projects, but managed to combine my two loves for this batch of Pistachio Cranberry Biscotti.

I’ve been making these biscotti pretty much every year, but this time I changed it up by adding orange zest and a 1 tablespoon of orange juice to the batter. I thought they’d be pretty with some white, so I drizzled melted white chocolate over the biscotti.

I mentioned combining my art and baking — this is what I created — an illustrated recipe for They Draw and Cook. 🙂

cranberry pistachio biscotti Melissa Iwai 2015

It is featured on their site this week as a Red and Green recipe.

I know it is hard to read the recipe so small! Here it is for your printing purposes (note: the white chocolate part and orange juice is not in the illustrated recipe because I didn’t have enough room!):

pistachio cookies Melissa Iwai 2

Cranberry Pistachio Biscotti

2 1/2 cups flour

1 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3 large eggs

1 teaspoon vanilla

1 teaspoon orange zest

1 tablespoon fresh squeezed orange juice

1 cup salted shelled pistachio nuts

1 1/3 cups dried cranberries

1 large egg, or white, lightly beaten with 1 teaspoon water to  make egg wash

1/2 cup white chocolate chips, melted (optional)

pistachio cookies Melissa Iwai 5

1. Preheat oven to 325 F. Line baking sheet with parchment.

2 Whisk together flour, sugar, baking soda &powder &salt in a large bowl. Add eggs, vanilla, orange zest and beat with mixer  just until a dough forms.

3. Add cranberries and pistachios and mix at low speed.

4. Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on baking sheet, Brush logs with egg wash.

5. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes.

6. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet Bake in middle of oven turning once until golden and crisp. 20 – 25 minutes total.

7. Cool completely and drizzle with melted white chocolate if you’d like.  Put the melted chocolate in a sandwich bag, seal, and snip a hole in one corner. Squeeze and drizzle chocolate over cooled biscotti. Chill in the refrigerator to set chocolate.

 

 

 

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Grandma Bebe’s Grand Marnier Cranberry Mold

Grandma Bebe’s Cranberry Mold

We’re in Illinois right now having a great time eating tons of delicious home cooked meals (my nephew and I made a huge Japanese dinner last night and my brother is an amazing cook!), and generally laughing our heads off playing various games.  Our favorite is Teledraw, which is a version of Telephone involving drawing pictures and writing descriptions of them instead of whispering stories.  The end product ends up morphing into a completely different beast in the end.

This is a short and sweet post because I have to join the group again and more food and games are on the horizon!

Every year, my sister-in-law  makes this cranberry mold that I’ve never seen anywhere else.  The recipe has been in her family for years and was first made by her mother, Bebe.  The Grand Marnier gives it a special kick, making it something more special than your average cranberry side dish.

I hope everyone had a wonderful Thanksgiving this year!

Grandma Bebe’s Grand Marnier Cranberry Mold

2 envelopes gelatin

2 cups water
1 cup sugar
1/2 teaspoon almond extract
6 tablespoons Grand Marnier (or Triple Sec)
2 bags fresh cranberries, cleaned and picked over
Non-stick spray

1. Soak gelatin in 1/2 cup water.
2. Heat sugar in 1 1/2 cups water in pot on stove and bring to boil. Add cranberries and boil until they pop. Remmove from heat and add gelatin. Stir until it dissolves. Add extract and Grand Marnier. Stir to combine.
3. Spray cranberry mold (or bundt pan) with non-stick spray. Pour cranberry mixture into mold, cover, and chill over night.

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