Warming Up on Winter Days

Despite all this buzz about Spring and warm-weather shoes here at Söfft, we’ve still got another couple of winter weeks to go, or so Punxsutawney Phil tells us. Judging by the chill in the air this morning, I’d say he was pretty accurate. So to help the rest of the season pass quickly, I suggest you roll up your sleeves and pre-heat your ovens– baking always warms you up on a cold day!

When I’m not busy working as a graphic designer for Söfft, you can probably find me making a flour-y mess in the kitchen, trying out a new cookie recipe or mixing a rich brownie batter. I love to bake, and fortunately I have a lot of great co-workers who have a sweet tooth as big as mine (and that’s saying something). Over the holiday season, I made biscotti, which was a huge hit. It’s a perfect mid-day snack, especially with a hot cup of coffee or tea. So while it’s still chilly, get out your sugar and spices - I think everyone could weather a few more weeks of winter with some homemade biscotti on their plate, don’t you?

Cranberry-Pistachio Biscotti
(from Gourmet)

1 1/3 cups (about 1/4 pound) dried cranberries
2 1/2 cups unbleached all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup shelled natural pistachio nuts
an egg wash made by beating together 1 large egg and 1 teaspoon water

In a bowl combine the cranberries with enough hot water to cover them and let them soak for 5 minutes. Drain the cranberries well and pat them dry with paper towels. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking soda, the baking powder, and the salt until the mixture is combined well, add the eggs and the vanilla, beating until a dough is formed, and stir in the cranberries and the pistachios.

Turn the dough out onto a lightly floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 13 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 325° F. oven for 30 minutes and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 325° F. oven for 10 to 12 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 36 biscotti.