Russian Tea Cakes

INGREDIENTS:

• 2 ¼ cups all-purpose flour
• ¼ tsp salt
• 1 cup (2 sticks) butter, room temperature
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¾ cup toasted and finely chopped pecans
• Powdered sugar

PROCEDURE:

1. Sift flour and salt together
2. Using electric mixer, cream butter in large bowl until light
3. Gradually add ½ cup sugar and beat until fluffy
4. Add Vanilla
5. Mix in dry ingredients in 3 batches
6. Mix in pecans
7. Refrigerate at least 1 hour or up to 12 hours
8. Preheat oven to 400 degrees
9. Form dough into 1-inch balls
10. Space 1-inch apart on un-greased cookie sheet
11. Bake until just firm to touch, about 15 minutes
12. Transfer to rack and cool slightly
13. Roll in powdered sugar
14. Cool completely
15. Roll cookies in powdered sugar again
16. Store in airtight container

Holiday Biscotti

INGREDIENTS:

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ¾ cup sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 tsp grated lemon zest
• ¼ tsp salt
• 2 large eggs
• ¾ cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 6 ounces good-quality white chocolate, chopped

PROCEDURE:

1. Preheat the oven to 350 degrees
2. Line a heavy large baking sheet with parchment paper
3. Whisk the flour and baking powder in a medium bowl to blend
4. Using an electric mixer, beat the sugar, butter, lemon zest and salt in a large bowl to blend
5. Beat in the eggs 1 at a time
6. Add the flour mixture and beat just until blended
7. Stir in pistachios, cranberries and white chocolate
8. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking       sheet
9. Bake until light golden, about 40 minutes
10. Cool for 30 minutes
11. Place the log on the cutting board
12. Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾ inch-thick slices
13. Arrange the biscotti, cut side down on the baking sheet
14. Bake the biscotti until they are pale golden, about 15 minutes
15. Transfer the biscotti to a rack and cool completely

The biscotti can be made ahead. Store them in an airtight container up to 4 days or wrap them in foil and freeze in plastic bags up to 3 weeks.

Variations for the holidays: Dip each biscotti into white chocolate and sprinkle with colored sugar.