}); Stud Your Biscotti With Juicy Pomegranate Arils And Buttery Pistachios

Stud Your Biscotti With Juicy Pomegranate Arils And Buttery Pistachios

Pomegranates scream Christmas. They are a brilliant cherry red and resemble little jewels on any dish it adorns. The pomegranate is well-known for its addictive sweet and sour flavour profile. It adds a pop of juicy tartness to dishes and is texturally a pleasantly plump and fleshy aril. For this week’s recipes, we stud our dessert with gorgeous arils and pair it with a beefy hunk of flank steak.

POMEGRANATE-PISTACHIO BISCOTTI

These classic Italian cookies are baked twice for extra crunchiness and maximum dip-in-tea (or milk) potential. On Christmas Eve, Italians often leave a plate out for Santa. Traditionally, these cookies are quite hard, but we made them light and crisp. If you can’t get your hands on fresh pomegranate, substitute with bright, festive cranberries. This recipe uses a basic dough, so you can customise it with fillings and spices based on your preferred flavours.

AuthorpropaeatsCategory,

Yields24 Servings
Total Time1 hr 15 mins

INGREDIENTS

 2 cups all-purpose flour
 1 cup sugar
 ½ teaspoon baking powder
 ¼ teaspoon salt
 3 large eggs
 1 cup fresh pomegranate arils
 1 cup chopped pistachios (or chopped almonds)

DIRECTIONS

1

Preheat oven to 350°F. Line a baking sheet with parchment paper or a non-stick silicone mat.

2

In a medium bowl, mix the flour, sugar, baking powder and salt together.

3

Using a hand mixer, slowly beat in the eggs, adding one at a time, until the mixture has just combined.

4

Carefully, stir in the fresh pomegranate arils and pistachios.

5

Turn the dough out onto a lightly floured surface. Divide in half and roll into two logs, 2-inches long and 14-inches wide. The dough will be sticky.

6

Place the logs onto the baking sheet at least 8 inches apart.

7

Bake for 30 minutes, or until firm to touch. Remove from the oven and let it cool completely on a wire rack.

8

Reduce the oven temperature to 325°F.

9

Transfer to a cutting board. Using a sharp chef’s knife or a serrated knife, slice each log crosswise into ½- to ¾-inch pieces.

10

Return to the oven and bake for 8 minutes, flipping halfway.

11

Serve immediately or store in an airtight container at room temperature for several weeks.

Ingredients

 2 cups all-purpose flour
 1 cup sugar
 ½ teaspoon baking powder
 ¼ teaspoon salt
 3 large eggs
 1 cup fresh pomegranate arils
 1 cup chopped pistachios (or chopped almonds)

Directions

1

Preheat oven to 350°F. Line a baking sheet with parchment paper or a non-stick silicone mat.

2

In a medium bowl, mix the flour, sugar, baking powder and salt together.

3

Using a hand mixer, slowly beat in the eggs, adding one at a time, until the mixture has just combined.

4

Carefully, stir in the fresh pomegranate arils and pistachios.

5

Turn the dough out onto a lightly floured surface. Divide in half and roll into two logs, 2-inches long and 14-inches wide. The dough will be sticky.

6

Place the logs onto the baking sheet at least 8 inches apart.

7

Bake for 30 minutes, or until firm to touch. Remove from the oven and let it cool completely on a wire rack.

8

Reduce the oven temperature to 325°F.

9

Transfer to a cutting board. Using a sharp chef’s knife or a serrated knife, slice each log crosswise into ½- to ¾-inch pieces.

10

Return to the oven and bake for 8 minutes, flipping halfway.

11

Serve immediately or store in an airtight container at room temperature for several weeks.

Pomegranate-Pistachio Biscotti

 

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