This biscotti is aptly named “heavenly” because the recipe comes all the way from high up in the rockies at

Skoki Lodge

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Sadly, the closest I’ve gotten to Skoki Lodge is through the recipes in Katie Mitzel’s cookbook, but it doesn’t stop me from dreaming of a few backcountry hikes or snowshoe adventures near Lake Louise this fall/winter!

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Did I mention that I’ve been stuck at home for almost two weeks with the dreaded COVID?! It’s been pretty discouraging, it brings back how isolated we all felt back when covid first made the rounds and we were told to stay home.

There were days of initial isolation but my parents and my kids have stopped by and given me cards and care packages while social distancing. Dave has been particularly kind, dropping off anything and everything I request and risking a visit after a week apart.. I’m truly a lucky gal. I think I’ve turned a corner, but I’ve said that before only to wake up with a new quirky symptom like headaches and a stomachache. Fortunately I’ve never had difficulty breathing which I think would be quite scary!

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While you certainly need to book this lodge well in advance, one can enjoy the delightful meals they prepare from the comfort of your own home..

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My daughter says that this is simply the best biscotti and I have to agree with her. It’s the only one I’ll bake. Biscotti means twice baked, so be careful not to overbake each time or your biscotti will be hard to bite into! I love the crunch of the pistachios and the chewy texture of the dried cranberries!

Heavenly Biscotti

 

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Author: Barbara Barry

Ingredients

• 1/4 cup light olive oil
• 2 eggs
• 3/4 cup white granulated sugar
• 1/2 teaspoon almond extract
• 2 teaspoons vanilla extract
• 2 teaspoons fresh lemon zest
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 3/4 cups pistachio nuts
• 1/2 cup sun-dried cranberries

Instructions

1. Preheat oven to 325F.
2. Stir together the olive oil, eggs, sugar, almond and vanilla extracts and lemon zest in a large bowl.
3. In another bowl, soft your all-purpose flour together with the salt and baking powder.Stir again to mix thoroughly.
4. Combine the two mixtures together and blend well. Stir in the cranberries and pistachios, incorporating them evenly throughout. Be careful not to overwork the dough.
5. Divide the batter into two even halves. Turn one half onto a flour dusted countertop and knead carefully for a few minutes then shape into a 12x2 inch log that is 1 1/2 inches high. Set aside and repeat with the other half. If the dough gets too sticky just lightly dust the surface with flour.
6. Place both logs onto a silpat or parchment lined baking sheet. Bake for about 30 minutes or until the tops are firm and the bottom is lightly golden. I don't worry too much about the top being golden at this point as they are going to be baked again.
7. Let the logs cool for about 10 minutes on a cutting board. Using a sharp serrated bread knife, gently slice the logs, you can cut on an angle or straight as you wish.
8. Place each cookie upright onto the same cookie sheet and bake for an additional 30 minutes. Remove and cool for about 30 minutes.
9. Store in an airtight container or freeze in a ziplock bag.

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Love,

Smidge