Homemade Dinner

Hey all. I was on the internet this afternoonand I came across a great site that I wanted to pass on to you all as the holidays are approaching. Hamilton Beach® Mixer is a great site for any of you that enjoy cooking and baking as I do. I have a great biscotti recipe that I love to make during the holidays and this mixer would be perfect. The Hamilton Beach® Stand Mixer is a stand out mixer. The three year warranty and quiet operation are just some of the features I am impressed with. Also with 400 watts of power, making the biscotti would be a breeze. I am sure to add this to my wish list as the twelve settings would allow me to prepare just about anything. Here is my biscotti recipe that I wanted to share with you. The family loves and I am sure you will too.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes

I hope that you enjoy it and be sure to check out this site Eclectrics® Mixer as the site is impressive.