Oster FPSTCF7500 - Manual (Page 10)

Cherry and Pistachio Biscotti
Any dried fruits or nuts work well in this recipe. However, the red of a dried cherry or
cranberry with the green of the pistachio nut make these cookies a festive holiday cookie -
perfect for dipping in the Chocolate Fountain!
1 cup butter, cold
1 1/2 cups light brown sugar
3 Tablespoon vanilla
3 teaspoon baking powder
2 teaspoon cinnamon
2 cups dried cherries
1 1/2 cups sugar
4 eggs
6 cups flour
1/2 teaspoon salt
1 teaspoon nutmeg
3 cups pistachios
Preheat oven to 350°F. Prepare 4 cookie sheets by lining with wax paper. Combine butter and
sugars in a mixer and beat until creamy and light. Beat in eggs, one at a time; add vanilla and
blend well. Add in remaining ingredients until just incorporated. Do not over mix. Remove
dough, place on a well floured surface and knead dough until it comes together. Shape
dough into four 12-inch loaves, using more flour if necessary. Place each loaf on its own
cookie sheet. Bake 2 loaves at a time, rotating cookie sheet 1/2 turn during baking time.
Bake for about 35 minutes. Remove loaves from oven. Bake remaining 2 loaves.
Lower oven temperature to 300°F. Slice loaves lengthwise with a serrated knife 1/4 to 1/2 inch
thick. Bake 10-12 minutes. Then turn biscotti over and bake them for an additional 5 minutes.
Repeat with remaining batches. Once they have cooled, the biscotti can be frozen or can be
stored in a vacuum sealed bag for about 12 weeks.
Makes 6 dozen biscotti.
Fortune Cookies
1 cup butter, cold
10Tablespoon butter, melted
2 cups superfine sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 1/2 cups sugar
8 large egg whites
2 cups flour, sifted
6 Tablespoon heavy cream
Preheat oven to 400°F. Line 2 cookie sheets with a silicone pad or parchment paper. Spray
with nonstick cookie spray. Beat eggs and sugar on medium speed in an electric mixer
for about 30 seconds. Add remaining ingredients and beat until just incorporated. Pour a
spoonful of batter onto left half of prepared cookie sheet. Spread batter with back of a spoon
to create a thin circle about 5 inches wide. Repeat on right half of cookie sheet. Bake about
8 minutes, checking to make sure cookies are not cooking too quickly around edges. Adjust
oven temperature, if necessary.
Carefully lift cookie off with spatula. Shape quickly by folding in half and then, with thumb
and index finger, bend open ends together. Repeat with remaining dough.
When cookies are cool, thread or fold fortunes made out of sturdy paper inside cookie.
Makes 24 cookies.
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