CRANBERRY PISTACHIO BISCOTTI
Provided by Francois Payard
Categories Cookies Berry Nut Dessert Bake Christmas Cocktail Party Vegetarian Oscars New Year's Eve Cranberry Almond Pistachio Fall Winter Tailgating Healthy Christmas Eve Party Self Kidney Friendly Pescatarian Peanut Free Soy Free
Yield Makes 35 biscotti
Number Of Ingredients 15
Steps:
- Heat oven to 350°. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.
PISTACHIO BISCOTTI
Make and share this Pistachio Biscotti recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 1h25m
Yield 18 Cookies
Number Of Ingredients 11
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.
CRANBERRY PISTACHIO BISCOTTI
Crunchy Biscotti with Cranberry, Pistachio and White Chocolate. I love keeping some biscotti on hand during the holiday season!
Provided by Aimee
Categories Breakfast and Brunch
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside.
- In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. Add in eggs and vanilla. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and pistachios.
- On prepared baking sheet, shape dough into a 12 inch by 5 inch rectangle, that is about 1/2 inch thick. I use a little extra flour on my hands to keep the dough from sticking.
- Bake for 25 minutes. Remove from oven. Using a pizza cutter or serrated knife, slice biscotti into 12, one inch wide slices. Lay each slice on it's side, separating them on the baking sheet.
- Bake an additional 10 minutes. Flip biscotti to opposite side and bake another 10minutes. Remove and cool completely before frosting.
- To garnish, dip bottom of cooled biscotti into melted vanilla candy coating. Set on parchment paper (candy coating side DOWN) and allow to dry/set. Once set (about 15 minutes) store in an airtight container or ziploc bag for up to two weeks.
Nutrition Facts : Calories 311 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 71 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRANBERRY PISTACHIO BISCOTTI
The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.
Provided by Gerry Meyer
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
- Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
- Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g
CRANBERRY PISTACHIO BISCOTTI
Provided by Food Network
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry.
CRANBERRY-PISTACHIO BISCOTTI
Discover this delectable Cranberry-Pistachio Biscotti recipe. Cranberry-Pistachio Biscotti works well with afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Nuts
Time 1h43m
Yield 28 servings, 2 biscotti each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat eggs, sugar, oil and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. (Dough will be sticky.) Stir in nuts and cranberries.
- Use moistened hands to divide dough into 4 pieces; shape each piece into 7-inch log. Place on parchment-covered baking sheet.
- Bake 20 to 25 min. or until lightly browned; cool 15 min. Transfer to cutting board. Use serrated knife to cut each log into 1/2-inch-thick slices; place, cut sides down, on baking sheet. Bake 13 min. or until lightly toasted; cool completely.
- Melt chocolate as directed on package. Dip bottoms of biscotti, 1 at a time, into chocolate; let excess chocolate drip off. Return biscotti, cut sides down, to baking sheets. Let stand until chocolate is firm.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CRANBERRY PISTACHIO BISCOTTI
My very fav biscotti. I have to make it at Christmas for all my co-workers and they start asking for it well in advance!! 2 WW points a cookie but well worth it.
Provided by annroberts54
Categories Dessert
Time 1h20m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees.
- In a large bowl, mix togeather oil and sugar until well blended. Mix in the extracts then beat in eggs. Combine flour, salt, and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form 2 logs (12X2) on a cookie sheet that has been lined with parchment paper or other non-stick covering. Dough may be sticky, wet hands with water slightly to all easier handling.
- Bake for 35 minutes in teh preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. reduce oven heat to 275.
- Cut logs in the diagonal into 3/4" thick slices. Lay on sides on cookie sheet and bake for approximately 8-10 minutes or until dry. Cool and store in airtight container.
Nutrition Facts : Calories 96.5, Fat 4.7, SaturatedFat 0.7, Cholesterol 11.6, Sodium 34.3, Carbohydrate 11.8, Fiber 0.8, Sugar 5.2, Protein 2.3
CRANBERRY PISTACHIO BISCOTTI GOURMET DEC 2001
Steps:
- Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels. Preheat oven to 325F. Butter & flour a large baking sheet, knocking off excess flour Mix together flour, sugar, baking soda & powder & salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs & vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on banking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet (don't worry if slices touch each other). Bake in middle of oven turning once until golden and crisp. 20 - 25 minutes total. Biscotti keep in an airtight container at room temp 2 weeks.
CRANBERRY PISTACHIO BISCOTTI - WHOLE FOODS
Make and share this Cranberry Pistachio Biscotti - Whole Foods recipe from Food.com.
Provided by BelovedRooster
Categories Dessert
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar at medium-high speed until light and fluffy.
- Add eggs, one a time, and blend until smooth.
- Add vanilla, flour, baking powder and salt.
- Mix until just blended (do not overbeat).
- Stir in cranberries and pistachios by hand.
- Preheat oven to 325°F.
- Divide dough in half.
- On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 1214 inches long.
- Place both on a non-stick baking sheet a few inches apart.
- Bake for 25 minutes or until barely golden.
- Let cool for 10 minutes.
- Slice logs on the diagonal about 1/2-inch thick.
- Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown.
- Let cool.
- Makes about 3 dozen.
- Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 98.8, Fat 4.5, SaturatedFat 1.9, Cholesterol 18.5, Sodium 35.8, Carbohydrate 13.2, Fiber 0.7, Sugar 6.1, Protein 1.9
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- Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels. Preheat oven to 325°F. Butter and flour a large baking sheet, knocking off excess flour.
- Mix together flour, sugar, baking soda and powder, and salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs and vanilla and beat just until a dough forms. Add cranberries and nuts and mix at low speed.
- Turn out dough onto a well floured surface and knead several times. Halve dough, then form each half into a 13" x 2" slightly flattened log on baking sheet, using floured hands and spacing logs about 3" apart. Brush logs with egg wash.
- Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into 1/2" thick slices with a serrated knife. Arrange slices, a cut side down, in a single layer on baking sheet. It is ok if they touch. Bake in middle of oven turning once until golden and crisp, 20 to 25 minutes total.
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- In a large bowl, mix the sugar, orange zest and oil using a wooden spoon or whisk. Add in the egg whites and mix well.
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- Sift the flour, baking powder and salt into a shallow bowl. With a rubber spatula, stir in the pistachios and cranberries; then push the mixture into a mound and make a well in the center.
- In a medium bowl, whisk together the sugar, eggs, egg yolks, zest, and vanilla. Add the mixture to the well in the flour mixture. Using a fork, whisk the mixture into the flour in a circular motion, gradually incorporating the flour in small amounts in a wider path until the flour is completely mixed and smooth.
- Tip the dough onto a lightly floured work surface and with floured hands, pat the dough into a disk. Divide the disk of dough into two portions. Shape each portion into a log about 2-1/2 inches in diameter and 12- inches long and place lengthwise on the prepared baking sheet.
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