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Cranberry Pistachio Shortbread
“Right next door to Cakes & Ale Restaurant is The Bakery at Cakes & Ale. I create the desserts at the restaurant and also run the bakery. What’s great about Billy Allin, our chef, is that he relies on local produce. So when he brought in a bunch of blood oranges, I tried to use them in as many things as I could. I come from a family of bakers, and everything I do starts with a memory. This recipe has all the homey, familiar elements of an icebox cookie, but there’s a fresh component to it. I know the trend for desserts is deconstruction. I respect that, but it’s not what I do. There’s always a sense of familiarity in my desserts. Each of them has a soul.”
Who Eric Wolitzky, pastry chef
½ cup pistachios
2 sticks unsalted butter, at room temperature
¾ cup granulated sugar
1 blood orange (zest and juice)
2¼ cups all-purpose flour
½ teaspoon salt
½ cup dried cranberries, finely chopped
1. Toast pistachios in a 350-degree oven for 10 minutes. Cool, chop, and set aside. Beat butter, sugar, and zest on high speed until fluffy. Mix in juice. Beat in flour and salt on low speed until dough forms. Fold in cranberries and pistachios.
2. In wax paper, roll dough into a 2-inch-thick log. Freeze for 30 minutes.
3. Roll log in granulated sugar. Slice into 1/2-inch pieces. Place on a parchment-lined baking sheet. Bake at 350 degrees until sides are lightly brown (12 to 18 minutes), rotating pan once. Keep cookies on tray for 10 minutes, then place on cooling rack.
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