Here is a pic of new recipe trial – Cranberry and Pistachio Biscotti from the Martha Stewart Baking Book. I really love this cookbook and have made several things from it – all have been very good. I am on a whole grain kick, so I used 1 cup ( 3 cups total in the recipe) of fresh ground whole wheat pastry flour. I told you I am a purist, so yes, I have a flour grinder. Thanks to my friend Peter who fixed my grinder last year when the glue on the stones wore out.

In case you have never made biscotti, they are first baked in a loaf, then sliced up and then baked again until dry. Some have butter in them, and some have just eggs, which tends to make a harder biscotti. Both types are good.

These are good, less butter than a shortbread. Not too sweet, which I like. I really don’t like cookies that are really sweet. The whole wheat pastry flour is a little too soft, so I think I will try this with hard wheat next time.

What other things do I recommend from this cookbook? I love the icebox cookies and have made several versions of them, including rosemary lemon – yumm. They are like shortbread but have a little crunch that is different. This book has a few really unusual things such as flat cookies with olive oil that I love, and a Sicillian cookie that I used to get in Toronto that is wonderful, but a lot of work. I highly recommend this cookbook.

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