Cranberry Orange Pistachio Biscotti

With the holidays quickly approaching, all I feel like doing is baking - cakes, cookies, pies, and biscotti.  I love biscotti and never feel stuffed after eating one or two.  I love them with my coffee, tea or even as a midday snack.  They're so light and delicious!

A favorite recipe I've been making for years is Cranberry Pistachio Biscotti.  After viewing a biscotti recipe on one of the many blogs I frequent, I decided this morning when I woke up that I was going to make mine -  however, I thought I'd change it up a bit.  

I had some delicious Blood Orange Olive Oil that I purchased from a store that recently opened  at Plaza Frontenac in St. Louis, called DiOlivas.  I love Olive Oil and Vinegar stores as you're probably aware, if you've been following my blog for a while.  With a myriad of choices, each one delicious and unique in their own way (I was able to sample whatever I wanted), I walked out with quite a few varieties to take home and create, culinary masterpieces!

DiOlivas is a locally owned family business, so if you live in or around the St. Louis, Missouri area you should definitely pay them a visit.  If not, you can always purchase their products online - everything I tasted was so good, you can't go wrong with any of them.

So, this morning I decided to make biscotti.   Instead of my usual recipe that I often make during the holidays, I decided to use my Blood Orange Olive Oil instead of plain Olive Oil, plus, add the zest of an orange.  

OMG!  You have no idea how moist and delicious these were!  Even my daughter said they were the best biscotti I've ever made.  

So of course I knew I had to share the recipe with you.  I know you're going to love them.  Besides making them for yourself, don't forget to package some up to give as a holiday gift.  Who wouldn't love these?

Cranberry Orange Pistachio Biscotti

Makes approximately 28-30

¼ cup DiOlivas Blood Orange Olive Oil

¾ cup sugar

2 teaspoons Pure Vanilla

½ teaspoon almond extract

2 large eggs

½ teaspoon salt

1 ¾ cups, unbleached flour

1 teaspoon baking powder

½ cup dried cranberries

1 ½ cups pistachio nuts, shelled

Zest of one Orange

Preheat oven to 300F degrees.  Spray cookie sheet with non-stick spray and line with parchment paper.

Using an electric mixer, blend olive oil and sugar together. 

Then add vanilla and almond extracts and eggs, beating until the mixture is completely blended.

In a small bowl, whisk together flour, salt and baking powder until thoroughly combined.  On low speed, gradually add to the egg mixture.  Fold in orange zest, pistachios and dried cranberries.

Divide dough in half.  On the cookie sheet, form each half into a log about 12 inches long and 2 inches wide.  Space logs about 4 inches apart.  (Dough will be sticky so lightly moisten hands in cold water before forming into logs).

Bake in center of oven for 35 minutes or until the logs are light brown.  Remove from oven and turn heat down to 275F degrees.  Let logs cool on baking sheet 10 minutes.

With a large metal spatula, remove the logs to cutting board and using a long, sharp knife, cut each log on the diagonal into ¾ -inch slices. 

Stand slices upright on cookie sheet and return to oven for 8-10 minutes, until they are light brown.

Cool biscotti on rack and store in a tin between sheets of waxed paper.  They can be kept at room temperature for up to 2 weeks.

Enjoy!!!

Giveaway & Cranberry Orange Bread!

Have you ever noticed that once fall is in the air your eating habits change?  Instead, you find yourself gravitating towards hot soups, breads, oven cooked savory dishes and baked desserts.  Well, maybe not all of you, but definitely "yours truly."

I had been planning to bake some Cranberry Orange Bread when I received an email about a new tool on the market that I knew I needed to try.

Do you like zesters?  I love them and use them all the time especially when zesting oranges, lemons and limes.  This particular tool called the "Better Zester" by Edgeware, is amazing! I love this zester and believe me I've tried them all.

I love that it zests without getting the pith - this is because of the v-etched teeth

that just skim across the surface of the citrus.  Plus, it has a measuring compartment so you don't have to fuss with shoving it into a measuring spoon only to get 1/2 of the zest stuck to your fingers.  Even better, when I went to clean it, I didn't have to worry about shaving my fingers, which I found incredible. No Band-Aids needed!

The Better Zester can be found at Williams-Sonoma and online, and retails for $14.95.  However, I have an extra one to GIVEAWAY to one very lucky person.  All you have to do is post a comment telling me why you'd love to win the Better Zester, and:

• Like Edgeware on Facebook
• Follow Edgeware on Twitter
• Like "At Home with Vicki Bensinger" on Facebook

Be sure for each "like" and "follow" to come back here and post a comment that you've done so.  This will increase your chances of winning.

I'm sorry but this offer is only available in the United States.  The winner will be selected at Random on Monday, October 15th around Noon central standard time.  

Be sure to leave a link to your contact information in the event you are the winner.  The winner needs to respond within 48 hours of notification or another winner will be selected.    Good luck!

The winner of the Better Zester from Edgeware was selected at Random on Monday, October 15, 2012 at Noon central time.  Of 48 comments number 33 - SusiTravl was selected.  Congratulations Susi.  Please contact me within 48 hours to claim your gift.

As I mentioned earlier I made a Cranberry Orange Bread using my Better Zester.  This bread is delicious with coffee or tea in the morning, or even a mid-day snack.  Better yet, bake some to wrap up to give as gifts, and attach a Better Zester with it.  Who wouldn't love that!

For the Cranberry Orange Bread recipe read below.........

Cranberry Orange Bread
yields 1 loaf

2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
2 tablespoons, unsalted butter, melted
1/4 cup Grand Marnier
1 egg, well beaten
2 cups fresh cranberries, coarsely chopped
1 cup sugar
1/2 teaspoon baking soda
juice and zest from 1 orange
water
powdered sugar

Preheat oven to 350F degrees.  Sift flour, sugar, baking powder, baking soda and salt together.  In a separate measuring cup, combine the orange juice, zest, butter, Grand Marnier and enough water to make 3/4 cup liquid.  Stir in egg.  Mix liquids into dry ingredients until just blended.

Spray an 8x4 inch loaf pan with non-stick spray.  Pour batter in pan and bake in preheated 350F degree oven 50-60 minutes or until toothpick inserted comes out clean.  Allow to cool 10 minutes in pan.  Remove from pan and sprinkle with powdered sugar if desired.  Serve.

ENJOY!!!

Homemade Cranberry Sauce is a Cinch!

With the long list of items on a Thanksgiving menu many people just opt to purchase the cans of Cranberry Sauce or buy some already made at a store. Honestly though, homemade Cranberry Sauce is probably the easiest thing to make. In fact, I think the whole meal is simple, so long as you spread out the cooking. Otherwise, you're just plain exhausted to even enjoy the meal.

My family likes your basic sauce, nothing fancy. This is how I make it and it's perfect everytime. Here's all you need:

Cranberry Sauce
serves 6-8



1 (12 oz) package fresh cranberries, rinsed and stems removed, if any
1 cup granulated sugar
1 cup fresh orange juice

Place ingredients in a saucepan



bring to a boil.



Reduce heat and simmer until the cranberries pop, the sauce thickens and reduces slightly.



Turn off the heat and set aside to cool completely.



Then once cooled, cover and place in the refrigerator until ready to serve.

I made mine today for Thursday. The longer it sits the better it gets. This will keep for a good 2 weeks, refrigerated.

Why bother buying it when it's so simple to make? Plus if you want to doctor it up a bit use brown sugar instead of white and add some orange zest as well.

Enjoy!