Tweaking a recipe: Cranberry-Pistachio Cookie/Biscotti

Well, there is nothing like taking a recipe and trying out something new.  Sometimes tweaking a recipe does not work, but I thought this would be yummy and risked the tweak.  I found this last year on http://www.the-girl-who-ate-everything.com when she posted Twelve Days of Christmas Cookies.  But, I followed the recipe and then added a twist–cook them as biscotti.  Here is what I have done:

Cran-Pistachio Cookies

Recipe base for Christmas biscotti taken from www.the-girl-who-ate-everything.com

 

Special note: Biscotti are twice-baked cookies, basically. This recipe is tasty, but turning them into biscotti makes them even better, I think. I am pretty sure that you could begin with any basic sugar cookie base, just add the extra ingredients and follow the biscotti baking method.

 

Preheat oven to 350 degrees

 

The basic cookie recipe:

 

1 pouch of sugar cookie mix (the original blogger credits this to Betty Crocker)

1 box of instant pistachio pudding

¼ cup flour

½ cup melted butter

2 eggs

½ cup chopped dried cranberries (I added chopped pistachios too)

 

The cookie recipe goes on . . .

 

Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips. Bake for 8-10 minutes. Do not bake them too long as you will lose the soft texture and they won’t be as green. They will not look done, but take them out and let them sit on the pan for about 2 minutes.

 

Mix everything up, but now comes the biscotti twist . . .

 

Instead of dropping the cookie dough into individual cookies, put into a greased rectangle baking dish. You will have to shape it as the dough is stiff, but think how biscotti is shaped and that will guide you. Then bake the “bar” of cookie dough for 10-15 minutes, maybe a little longer because you will have to slice it.

 

Reduce the heat in the oven to 300 degrees.

 

After it cools enough to slice, do so. Place the cut slices onto a cookie sheet. Then re-bake the cookies for about 7-8 minutes in the cooler oven. Take out, turn the slices and bake another 7-8 minutes. (You may have to adjust your timing. It could be as little as 5 minutes; what you are doing is just drying them enough to hold together for dunking.)

 

After they cooled, I iced, but you can also opt to coat powdered sugar but it is just a bit messy for eating.

 

 

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