Chef Tom Moore, Crust’s founding chef and co-owner, shared with us this recipe for Cranberry, Lemon, and Pistachio Biscotti from his new cookbook Crust. Enjoy!
Cranberry, Lemon, and Pistachio Biscotti
Makes 40 Biscotti
Ingredients:
- 2¼ cups (335 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup (200 g) granulated sugar
- ¼ cup (60 g) unsalted butter, softened
- 2 tsp finely grated lemon zest, divided
- 1 tsp pure vanilla extract
- 4 eggs, at room temperature, divided
- ½ cup (70 g) sweetened dried cranberries
- ½ cup (80 g) whole raw pistachios
- 2 Tbsp (25 g) coarse sugar
Directions:
- Using a fine-mesh sieve, sift the flour, baking powder, and baking soda into a small bowl.
- In a stand mixer, combine the sugar, butter, 1 teaspoon of the lemon zest, and the vanilla. Using the paddle attachment, beat on medium speed until light and fluffy, about 1 minute. Add three of the eggs, one at a time, mixing on medium speed for about 10 seconds in between each egg, until well combined. Scrape down the bowl to ensure all the butter is fully incorporated. Add the flour mixture and mix on low speed until well combined, 15–20 seconds. Mix in the cranberries and pistachios, being careful not to overmix. Cover the bowl with a clean tea towel and let rest at room temperature for 1 hour.
- Meanwhile, preheat the oven to 350°F (180°C) and position the oven racks in the upper and lower thirds of the oven. Line two large sheet pans with parchment paper.
- Tip the dough onto a lightly floured surface and divide it in half. Shape each half into a log about 12 inches (30 cm) long. Place each log on a prepared pan.
- Whisk the remaining egg with 1 tablespoon water and brush the mixture over both logs. Mix the coarse sugar with the remaining lemon zest. Sprinkle generously over the logs.
- Bake for 30–40 minutes, rotating the pans after 15 minutes and swapping their positions in the oven, until the logs are golden brown and firm to the touch. Remove from the oven and lower the oven temperature to 200°F (100°C). Let the logs cool for about 15 minutes, then transfer to a cutting board and use a serrated knife to cut each log diagonally into ½-inch (1.2 cm) slices. You should get about twenty slices per log.
- Return the pieces to the lined pans and bake for 30–40 minutes, flipping them over after 15 minutes, until dry and crisp. Transfer the biscotti to a wire rack and let cool completely.
These biscotti will keep in an airtight container at room temperature for up to 4 weeks or in the freezer for up to 2 months.
