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 SPIRALS
These colorful cookies are a new holiday classic! Just make sure to generously flour the surface that you roll the dough out on. That keeps the dough from sticking and breaking as you roll it up.
Provided by eatthelove
Categories Pistachio Desserts
Time 2h
Yield 9
Number Of Ingredients 12
Steps:
- Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are OK) but not to paste. Scrape into a bowl with 2 tablespoons white sugar. Drizzle with 3 tablespoons melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender (no need to clean it first) until finely chopped. Stir into pistachio mixture.
- Put 1 cup butter, confectioners' sugar, vanilla, baking powder, salt, and 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, 1 or 2 minutes. Mix in egg until incorporated. Add flour; mix on low speed until incorporated, about 2 minutes.
- Scrape dough onto a large, generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15-inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2-inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Slice chilled roll into 1/2-inch-thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 612.3 calories, Carbohydrate 73.2 g, Cholesterol 85.1 mg, Fat 33.3 g, Fiber 3.6 g, Protein 8.3 g, SaturatedFat 16.6 g, Sodium 382 mg, Sugar 40.1 g
PISTACHIO AND CRANBERRY ROCKY ROAD
I haven't tried this but it sounds sooo good! I saw it on the Xtra website and copied it so I'd remember it! I love cranberries and chocolate, and can't wait to sample this! Not sure about the cooking times, sorry!
Provided by slitwinschmid
Categories Dessert
Time 1h30m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Method
- Place the flour, cocoa and sugar in a bowl. Lightly rub the butter into the flour mixture until it resembles crumbs.
- Add the egg and water and mix to make a pliable dough. Press into a paper-lined 20 x 30cm slice tin, using a floured tumbler to help roll the dough out evenly in the slice tin.
- Bake at 180 degrees Celsius for 10 minutes or until the pastry is cooked. Cool.
- Melt the chocolate and kremalta together and pour over the marshmallows, cranberries and pistachio nuts and mix quickly.
- Pour the topping onto the cooled base and refrigerate until set. Cut into bite-sized pieces and store in the refrigerator.
Nutrition Facts : Calories 612.1, Fat 47.3, SaturatedFat 25.9, Cholesterol 42.5, Sodium 93.4, Carbohydrate 56.5, Fiber 11.7, Sugar 17.8, Protein 12.3
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
CRANBERRY-PISTACHIO SPIRALS
These colorful cookies are a new holiday classic! Just make sure to generously flour the surface that you roll the dough out on. That keeps the dough from sticking and breaking as you roll it up.
Provided by eatthelove
Categories Pistachio Desserts
Time 2h
Yield 9
Number Of Ingredients 12
Steps:
- Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are OK) but not to paste. Scrape into a bowl with 2 tablespoons white sugar. Drizzle with 3 tablespoons melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender (no need to clean it first) until finely chopped. Stir into pistachio mixture.
- Put 1 cup butter, confectioners' sugar, vanilla, baking powder, salt, and 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color, 1 or 2 minutes. Mix in egg until incorporated. Add flour; mix on low speed until incorporated, about 2 minutes.
- Scrape dough onto a large, generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15-inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2-inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Slice chilled roll into 1/2-inch-thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 612.3 calories, Carbohydrate 73.2 g, Cholesterol 85.1 mg, Fat 33.3 g, Fiber 3.6 g, Protein 8.3 g, SaturatedFat 16.6 g, Sodium 382 mg, Sugar 40.1 g
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