Holiday Biscotti

 
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  2               cups  all-purpose flour

  1 1/2         teaspoons  baking powder

 3/4            cup  sugar

 1/2            cup  unsalted butter -- (1 stick) 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

                       

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.

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

Tomato and Aubergine Gratin

Serving Size  : 8 

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 1/2          cup olive oil

  2            large  onions -- sliced

  3            cloves  garlic -- chopped

  1            bay leaf

  1            pepperoncino -- smashed, optional

  4            pounds tomatoes -- roughly chopped

               Kosher salt and freshly ground black pepper

               A handful of fresh herb leaves -- such as basil, parsley and rosemary

  2           pounds  eggplant -- sliced about 1/2 inch/1 cm thick

  1           cup  homemade breadcrumbs -- toasted

  1           Pinch  chili powder -- more to taste

  3           tablespoons  freshly grated Parmesan

Heat the oven to 450 degrees F/230 degrees C. 

Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs. 

While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside. 

Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder. 

In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. 

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