Craisin Pistachio Clusters Recipes

Steps:

• Preheat oven on low broil. Have the rack about 8 inches from the broiling element. Slice the sourdough bread on the diagonal, about 1/2 inch thick slices. Lightly spread the pieces with the butter, then add the pistachios and the parmesan cheese, sprinkling evenly. Place under broiler and cook for 2 minutes, keeping a careful eye. When cheese just starts to melt and bread just starts to lightly tan, remove and crack the fresh pepper on top, then drizzle with the olive oil and serve.

Steps:

• 1. Preheat the oven to 375 degrees F. In a large bowl, cream the butter and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
• 2. Combine flour, salt, baking powder, and orange zest and gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• 3. Line a baking sheet with Parchment paper or aluminum foil sprayed with non-stick spray (Important!) Divide dough in half and form two logs, about 2" x 12". Dough will be very sticky so have a small bowl of water to wet your hands for easier handling of the dough.
• 4. Bake for 18 minutes or until logs are light brown. Remove from oven, cover with dish towel and set aside to cool for 15 minutes. Reduce oven heat to 300 degrees F.
• 5. Using a bread knife or serrated blade carefully cut logs on diagonal into 3/4 inch thick slices.
• 6. Place cookies cut side down back on parchment and bake for 10 minutes. Turn over and bake 10 more minutes. Remove from oven and allow to completely cool.
• 7. NOTES: Store in airtight container up to 2 weeks. If desired melt a good quality baking white chocolate and dip either the bottoms or half of each biscotti, or drizzle with melted dark chocolate. Set on waxed paper to dry.
• 8. To make traditional Almond Biscotti, use 1 cup un-toasted almonds, whole or roughly chopped. Use 2 tsp Almond Extract and 1/2 tsp Vanilla Extract. Add 1/4 tsp ground mace or nutmeg. Everything else is the same.

Steps:

• Preheat oven to 300°F.
• Pour boiling water to cover pistachios and let stand 1 minute and then drain.
• Turn nuts onto dish towel and rub off skins.
• Dry nuts on a cookie sheet in a 300F oven for 15 minutes.
• Cool thoroughly.
• In medium saucepan combine nuts, sugar and butter and heat over moderate heat until the sugar begins to melt.
• Cook stirring constantly until sugar is light brown caramel color then remove from the heat and stir in vanilla.
• Working quickly with 2 teaspoons drop rounded teaspoonful of nut mixture onto buttered cookie sheet or silpat.
• Let stand at room temperature until hardened.
• Store in airtight container between sheets of waxed paper.