An Open Letter – Cranberry Pistachio Biscotti

I’ve been quite occupied of late.

One of these occupations is my nose, who was once the Imbiber of Intoxicating Scents and Life-Giving Oxygen but has now become the Expeller of Unwanted Viral Invaders.

I polished off an entire box of tissues in less than a week. During particularly intense sessions, sometimes it feels like my brains too will join my germ enemies in their forceful evacuation. And one night when I dabbed lotion on my Rudolph nose, fire burned with such intensity that I danced out of the bathroom fanning my nose with my free hand, tears springing forth and self-pity gushing up from within.

Sorry, we took these pictures at night. Behold, bad lighting!

Dear Nose,

Don’t you miss the healthy layer of epidermis with which you were once clothed? I do too. I’m sure you also miss the feeling of air passing unobstructed through both nostrils at the same time. It’s one of those things we often take for granted. I know all those Kleenex ads about soft and cushioned nose-blowing comfort are lies, but we’ll have to put up with those sandpaper sheets for just a little longer.

Please get better soon.


So…biscotti, anyone?

Claire, master of transitions, strikes again.

Bet you didn’t know that biscotti are really hard to photograph. They’re just so oddly shaped, you know?

Maybe it’s late. Or maybe some of my gray matter really did escape with some of those nasal secretions. But I just had the most brilliant thought – BISCOTTI RHYMES WITH SNOTTY!


Cranberry Pistachio Biscotti

This recipe makes 16-18 biscotti, depending on how thick you slice them. They taste pretty good, even when you have to inhale through your mouth in between bites.

2 1/4 cups all purpose flour
1 cup packed light brown sugar
1 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, cut into small chunks
3 large eggs
1 tbsp oil
1 tsp vanilla extract
3/4 cup dried cranberries
3/4 cup pistachios

  1. Preheat oven to 350˚F and line a baking sheet with parchment paper.
  2. Whisk together the flour, brown sugar, baking powder, and salt in a large bowl.
  3. Using a pastry cutter (I just use the paddle attachment on my stand mixer, sure makes life easier), cut the butter into the flour mixture.
  4. In another bowl, whisk together the eggs, oil, and vanilla extract.
  5. With your mixer on low speed (or stirring with a large wooden spoon), pour the liquid mixture into the flour mixture and stir until just combined.
  6. Fold in the pistachios and the cranberries. Your dough will be very sticky.
  7. Generously flour your hands and work surface, then dig your dough out of the bowl and onto the work surface. Knead dough lightly about 8-10 times, then divide the dough into two.
  8. Form each portion of dough into a long, flat loaf about 1/2″ thick and 5-6″ wide and place on the prepared baking sheet. Brush the tops and sides with egg wash.
  9. Bake for 25 minutes, then remove from the oven and cool for 10-15 minutes. Be sure to leave the oven on, as your biscotti will be going back in.
  10. Once the biscotti loaves are cool enough to handle, cut 1″ slices using a sharp knife (I used a good bread knife). Lay the biscotti in a single layer with one cut side facing up and one cut side on the baking sheet. Return the pan to the oven and bake for 9 minutes.
  11. After 9 minutes, remove the pan from the oven and flip the biscotti over so the other cut side is facing up. Return to the oven and bake for another 9 minutes.
  12. Remove from the oven and allow the biscotti to cool for 5 minutes or so on the baking sheet, then transfer them to a wire rack to cool completely.



One Comment Add yours

  1. Jhuls says:

    I love your post, it is too cute. 😀
    And these biscottis are so delicious!


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