Williams-Sonoma Cookies & Biscotti
Since I work part-time at Williams-Sonoma, I suppose I am a bit biased, but I really haven't gone wrong with any of their books. This one is said to be quite the cookie cookbook classic.They break the cookies down into Crisp & Crumbly, Bar, Drop an Specialty (although they really all are special!) . They have a section where they show you step by step some of the equipment you will need (well...They are trying to sell you on things in the store!) and technique tips like how to use a cookie press properly.
Pistachio-Orange Biscotti
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted butter at room temp
1 cup granulated sugar
2 tablespoons grated orange zest
1 1/2 teaspoons vanilla extract
2 eggs
1 1/2 cups unsalted shelled pistachio nuts
Sift together the flour, baking soda, baking powder and salt into a bowl; set aside. Combine the butter, sugar, orange zest and vanilla in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Mix in the eggs..One at at time, beating well after each addition. Reduce the speed to low, add the pistachios and mix in. Add the flour mixture and mix just until incorporated. Cover and refrigerate until well chilled, about 1 hour.
Preheat an oven to 350F. Butter and flour a large baking sheet.
Divide the dough in half. Using lightly floured hands, roll each half on a lightly floured surface into a log 1 1/2 inches in diameter. Arrange the logs on the prepared baking sheet, spacing them 5 inches apart.
Bake until light brown and firm to the touch, about 30 minutes. (logs will spread during baking). Remove from the oven and let cool slightly on the baking sheet. Leave the oven set at 350F.
Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 3/4 inch thick. Arrange the slices cut-side down on the baking sheet and bake until golden brown, about 15 minutes. Transfer the cookies to wire racks to cool Store in an airtight container at room temperature for up to 2 weeks.
Makes about 3 dozen.
(you can also drizzle with chocolate or glaze with caramel)
