Cinnamon Biscotti With Pistachios Food

CINNAMON BISCOTTI WITH PISTACHIOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
• Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
• Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
• Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
• Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.

PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
• In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
• Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

CHERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
• In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries.
• Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.
• Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
• Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

PISTACHIO BISCOTTI

Steps:

• Heat oven to 325 degrees.
• Position rack in center of oven.
• Combine flour, baking powder and salt in a medium bowl and set aside.
• Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
• Gradually stir in dry ingredients until smooth.
• Stir in nuts.
• Form dough into a 15x4 ½-inch log or prepared sheet.
• Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
• Cool for 15 minutes.
• Keep oven on.
• With serrated knife, cut log on angle into 18 ½" thick slices.
• Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
• Turn cookies over and bake 10-12 minutes more.
• Cool cookies on wire racks.
• Note: if you can't find pistachio, you can substitute almonds.

LEMON PISTACHIO BISCOTTI

Steps:

• 1. Set a rack in the middle of the oven and preheat to 350°.
• 2. In a medium bowl, combine the flour, sugar, and baking powder; stir well to mix. Stir in the pistachios.
• 3. In another bowl, whisk the eggs with the lemon zest, juice, and vanilla. Use a rubber spatula to stir the egg mixture intot he dry ingredients. Continue to stir until a stiff dough forms.
• 4. Scrape the dough onto a lightly floured work surface and divide it in half. Roll each half under th epalms of your hands into a cylinder a little shorter than your baking sheet. Place the logs of dough on the baking sheet, making sure they are not too close to each other or to the sides of the pan. With the palm of your hand, press down gently to flatten the logs.
• 5. Bake for about 25 to 30 minutes, or until the logs are well risen and have spread to about double their size. The logs are done when, pressed with a fingertip, they feel firm. Place the pan on a rack to cool the logs completely.
• 6. Reset the racks in the upper and lower thirds of the oven. Reduce the oven temperature to 300°F. Place each of the cooled logs on a cutting board and cut it into 1/3-inch thick diagonal slices. Arrange the biscotti on the prepared pans, cut side down. It isn't necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are dry and lightly golden. Cool on the pan on a rack.
• 7. Store the cooled biscotti between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

PISTACHIO BISCOTTI

Steps:

• Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.
• In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.
• Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)
• Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don't rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.
• Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325*F.
• Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
• Beat 1 cup sugar and butter in a large bowl until fluffy.
• Add 1 egg; beat well.
• Add egg yolk; beat well.
• Mix in vanilla, then dry ingredients.
• Transfer dough to work surface and divide in half.
• Shape each half into 9-inch long, 1 1/2 inch wide log.
• Transfer logs to prepared baking sheets that you have lined with parchment paper.
• Beat remaining egg in small bowl.
• Brush logs with egg.
• Bake until golden and firm to touch (dough will spread) about 50 minutes.
• Cool on sheets.
• Maintain oven temperature.
• Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
• Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
• Place biscotti, cut side down, on baking sheets.
• Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
• Bake until pale golden, about 20 minutes.
• Store airtight at room temperature.

CINNAMON-SUGAR BISCOTTI

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
• Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
• Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

CINNAMON MOCHA BISCOTTI

Steps:

• Preheat oven to 325°F on convection bake setting.
• note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
• Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla and mix briefly.
• Add flour, baking powder, salt and cinnamon and mix until well blended.
• Fold in pecans, chocolate morsels and cinnamon chips.
• Line a baking sheet with parchment paper.
• Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
• Bake 25 minutes, or until firm.
• Remove from oven and cool 10 minutes.
• Use a serrated knife to cut the dough into ½-inch thick slices.
• Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
• Turn and bake 8 minutes more.
• Remove from oven and cool completely on wire racks before storing in an airtight container.

CINNAMON TOAST BISCOTTI RECIPE BY TASTY

Steps:

• Make the biscotti: Preheat the oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, combine the room temperature butter, granulated sugar, and 1 tablespoon cinnamon. Beat with an electric hand mixer on medium-high speed until fluffy, 2-3 minutes. Add the eggs, 1 at a time, beating well after each addition. Pour in the milk and beat until smooth. Add the dry ingredients and beat on low speed until just combined.
• Divide the dough in half and place one portion on each prepared baking sheet. Shape each into a 3-inch wide, 8½-9-inch long flat log. Refrigerate the dough on the baking sheets for 20 minutes.
• Transfer the baking sheets to the oven and bake until the logs are lightly browned around the edges, rotating the baking sheets from top to bottom and front to back halfway through, 30-35 minutes, Transfer the baking sheets to wire racks and let the logs cool for 15 minutes. Reduce the oven temperature to 300°F (150°C).
• Carefully transfer each log to a cutting board and, using a serrated knife, slice crosswise into ½-inch-thick slices. Return the slices to the baking sheets, cut-side up, spacing evenly. Brush the slices on both sides with melted butter.
• In a small bowl, mix together the turbinado sugar and remaining 2 teaspoons cinnamon. Sprinkle over one side of the biscotti.
• Bake until the biscotti are light brown around the edges and dry, rotating the baking sheets from top to bottom and front to back halfway through, 15-20 minutes. Transfer the baking sheets to wire racks and let the biscotti cool to room temperature before serving. Leftover biscotti will keep in an airtight container in the freezer for up to 5 days.
• Enjoy!