I have been baking like crazy in my kitchen.
flour was the foundation on my face,
hair looking like a bird's nest,
and fashionably rockin' my pajamas, in running shoes, and my Red Apron.
I have started baking for my children school teachers,
The handymen, mailman, and babysitter's baked goods are all delivered.
but there's 2 things that have boost my energy back this week.
A BIG Thank You to the awesome Honey & Lulu for the nomination
for another Liebster Award.
Nothing makes me happier when my work is recognized by very talented bloggers.
6. Which iPhone app do you use most often? Pinterest
1. Skinny Simple Recipes
2. Slice of Southern
3. The Boo, The Bear and The Goji Berries
4. This and That
5. Spring Chick
6. 40 something Undomesticated Devil
7. Al Dente Gourmet
8. Crostini and Chianti
9. Life on Food
10. Mess makes Food
11. A Baker's House
standing in the kitchen for hours is strenuous.
And I love having the kids help with the dipping,
messy but fun.
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
- Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
- You can substitute Pistachio with Almonds.