CHERRY PISTACHIO BISCOTTI
To make ahead, let the biscotti cool completely and store in a sealed container at room temperature for up to a week.
Provided by Ina Garten
Time 3h
Yield 25 to 30 biscotti
Number Of Ingredients 13
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.
DARK CHOCOLATE & DRIED CHERRY BISCOTTI
Crisp biscotti studded with dried cherries and dark chocolate.
Provided by Deborah Mele
Categories Cookies - Biscotti
Time 57m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In one bowl, stir together all the dry ingredients.
- In a smaller bowl, whisk together the eggs and vanilla extract until blended.
- Pour the egg mixture into the bowl with the dry ingredients, and stir with a wooden spoon until mixed.
- Stir in the cherries and chocolate and then dump the mixture onto a lightly floured counter or cutting board.
- Knead a minute or two by hand until the dough comes together.
- Form into one long log about 14-inches long (for long biscotti), or two smaller logs about 8-inches long and place on the prepared baking sheet.
- Bake about 25 minutes, or until the bottom is lightly browned, and the top feels set.
- Cool 10 minutes and reduce the oven temperature to 325 degrees F.
- Use a serrated knife the cut the log into 1-inch slices.
- Lay the biscotti flat, side by side on the baking sheet and bake 10 minutes.
- Turn the biscotti over and bake another 7 to 8 minutes until lightly browned. (The biscotti will crisp up as they cool)
- Transfer the biscotti to a wire rack and cool completely before storing in an airtight container.
Nutrition Facts : Calories 148 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
DRIED CHERRY BISCOTTI
Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and sugar until crumbly. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to sugar mixture. Stir in cherries and almonds (dough will be stiff). , Press into an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Remove from pan to a cutting board; cut biscotti in half with a serrated knife. Cut each half into 1/2-in. slices. , Place slices cut side down on baking sheets coated with cooking spray. Bake for 8-10 minutes or until light golden brown, turning once. Remove to wire racks to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 123mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PISTACHIO AND DRIED-CHERRY BISCOTTI
Provided by Karen DeMasco
Categories Breakfast Brunch Dessert Christmas Easter Picnic Low Fat Low Cal Mother's Day Father's Day New Year's Day Dried Fruit Cherry Pistachio Birthday Healthy Christmas Eve Party Bon Appétit Kidney Friendly
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
- Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
- Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.
CHERRY-ALMOND BISCOTTI
Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
- Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
- On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
- Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
- Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.
DRIED CHERRY BISCOTTI
The finished biscotti can be dipped halfway in melted semisweet chocolate to make them extra special!
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease one cookie sheet (spray oil works well for this).
- Preheat oven to 350°F.
- Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until dough is formed.
- Stir in cherries and almonds.
- Turn the dough out on lightly floured surface and knead several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long and 3 inches wide.
- Bake for 25 minutes or until lightly browned on top.
- Let cool directly on the baking sheet resting on a rack for 10 minutes.
- Lower heat to 325°F.
- On a cutting board, cut the logs on the diagonal into 1/2-inch-thick pieces.
- Put back into oven for 5 minutes.
- Turn over and bake 5 more minutes.
- Remove from cookie sheet and cool on baking rack.
- Store in airtight container.
Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Cholesterol 31.7, Sodium 109.6, Carbohydrate 23, Fiber 1, Sugar 10.3, Protein 3.6
CHERRY ALMOND BISCOTTI
Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.
Provided by PJ's kitchen
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
- Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
- Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
- Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
- Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
- Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 24.3 g, Cholesterol 27.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 87.9 mg, Sugar 13.4 g
HAZELNUT AND DRIED CHERRY BISCOTTI
Hazelnut and Dried Cherry Biscotti are the most delightful Italian cookie. The perfect cookie to add to your holiday cookie tray and just what you need to dunk into your cappuccino!
Provided by Lora
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325ºF. Position a rack in the center of the oven. In a medium bowl, combine the flour, baking powder and cinnamon and mix thoroughly.
- In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture a little bit at a time. Add in the hazelnut and dried cherries and mix on medium-low speed until all the ingredients are moistened.
- Use a spatula to scrape out the dough onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half (or do one log to make marge larger biscotti).
- Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
- Let the logs cool for at least 15 minutes and then reduce oven temperature to 300 degrees.
- Carefully place the loaves on a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more (it may only take 5 minutes on each side, every oven is different).
- Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks
CHERRY BISCOTTI
Make and share this Cherry Biscotti recipe from Food.com.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Combine 3/4 cup sugar and eggs in a large mixing bowl.
- Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
- Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
- Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
- Mix on low speed 1 to 2 minutes, or until well mixed.
- Stir in cherries by hand.
- Turn dough onto lightly floured surface (dough will be soft and sticky).
- Lightly sprinkle with additional flour; knead flour into dough.
- With floured hands, shape into 2 (8x2-inch) logs.
- Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
- Combine egg white and water; brush on logs.
- Sprinkle with granulated sugar.
- Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
- Let cool on baking sheet 15 minutes.
- Reduce oven temperature to 300°F.
- Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
- Bake 8 to 10 minutes; turn slices.
- Bake 8 to 10 minutes, or until golden brown.
- Remove to wire rack; let cool completely.
ITALIAN BISCOTTI COOKIES WITH DRIED CHERRIES, RAISINS, AND PISTACHIO NUTS
Make your biscotti something extra special with dried fruit and nuts. Read our tasty recipe and make this Italian specialty in your home!
Provided by Jennifer Swartvagher
Yield 14 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F. Lightly grease or line a baking sheet with parchment paper.
- Combine the flour, baking powder, and salt in a bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar until creamy. Add the eggs and vanilla, and beat until combined.
- Slowly add the flour mixture into the butter mixture and beat until everything is completely incorporated.
- Fold in the dried cherries, raisins, and pistachios.
- Transfer the dough to the prepared baking sheet. Form it into a log shape.
- Bake for 30 minutes. Remove from the oven, and let cool for 20 minutes. Lower the temperature of the oven to 300°F.
- Place the cooled log on a cutting board. Cut into diagonal, 3/4-inch-thick slices. Transfer the slices back to the baking sheet, cut side down. Place back in the oven and bake for an additional 20 minutes.
- Remove from the oven and let cool for 5 to 10 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Fat 11 g, SaturatedFat 4 g, UnsaturatedFat 4 g, Carbohydrate 54 g, Sugar 20 g, Fiber 2 g, Protein 8 g, Cholesterol 46 mg, Sodium 117 mg
CHOCOLATE CHERRY BISCOTTI
This chocolate cherry biscotti is the perfect accompaniment to coffee and it makes a great food gift!
Provided by Sweetphi
Categories Appetizers/Sides desserts
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Line a large baking sheet with parchment paper or a silicone baking.
- In a bowl, mix butter and sugar until well combined. Add in eggs and beat. Add in almond extract. Add cocoa powder, flour and baking powder. Stir. Add in dried cherries and mini chocolate chips. Combine.
- With lightly floured hands, divide dough into 2 log-shapes, about 10 inches each. Pat down to about 3 inches thick.
- Bake for 20 minutes, or until set. Remove from the oven and let cool for 5-10 minutes. Then cut diagonally into ½ inch pieces. Place cut side down on baking sheets.
- Lower oven temperature to 300. Bake for 20 minutes, until dry to touch. Rotate baking sheets and cook for another 3-5 minutes if needed.
- Remove from oven and drizzle chocolate on top (optional).
- Store in an airtight container for up to 1 month.
Nutrition Facts : Calories 274 kcal, Carbohydrate 41 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 58 mg, Sodium 149 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 3 g, ServingSize 1 serving
DRIED CHERRY AND ALMOND BISCOTTI
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
- Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
- Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
- Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
- Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
CHEF ANNE'S DRIED CHERRY & ALMOND BISCOTTI
Steps:
- Preheat the oven to 300°F.
- In a large mixing bowl, combine the butter and granulated sugar and mix, scraping down the sides as needed, until light and fluffy. Beat in the 2 whole eggs one at a time, stirring to combine thoroughly after each addition. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Stir until all the dry ingredients are fully incorporated. Fold in the almonds and cherries.
- Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs, about the length of the baking sheet, and place them on the prepared baking sheet.
- Beat the egg white with 1 tablespoon water. Brush the logs with the egg wash, sprinkle them with the turbinado sugar, and bake for 30 minutes.
- Remove the logs from the oven, transfer to a cutting board, and use a serrated knife to cut them into 1/2-inch slices-on the bias-while they are still warm (slicing them while warm will prevent crumbling). Keep the ends to nibble on while the other biscotti are baking.
- Lay the biscotti back on the baking sheet and bake for another 10 minutes to toast and harden.
- Let the biscotti cool and store in an airtight container.
DRIED CHERRY AND ALMOND BISCOTTI
Ingredients1 stick butter, at room temperature1 cup sugar2 eggs, plus 1 egg white1 teaspoon vanilla extract2 cups flour1 teaspoon baking powderPinch salt1 lemon, zested1/2 cup whole blanched almonds, toasted3/4 cup dried cherries2 tablespoons turbinado sugarChocolate Ganache, optional, recipe follows4 dozen mini pretzels, optionalRed and green sprinkles or smashed candy cane pieces, optional2 cups semi-sweet or dark chocolate chips or chopped block chocolateMethodStep 1Preheat the oven to 300 degrees F. Step 2In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla. Step 3Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries. Step 4Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes. Step 5Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.Step 6Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.Step 7Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.Â
Provided by admin
Categories Recipe Type: Dessert
Yield 44 biscotti
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F.Â
- In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.Â
- Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.Â
- Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.Â
- Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
- Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
- Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.Â
HAZELNUT AND DARK CHERRY BISCOTTI
Biscotti done right is crispy, but not hard. I love that mine can still withhold a dunking in coffee for that perfect bite.
Provided by Biz
Categories Dessert
Time 30m20S
Number Of Ingredients 12
Steps:
- Preheat oven at 350 degrees. In a large bowl, beat egg whites with a pinch of salt until they just hold stiff peaks. Gradually beat in the sugar while constantly mixing it. Sift the flour and baking powder and add this mixture and whisk. Blend in the olive oil, milk, chopped chocolate, dried cherries and vanilla and mix well to get a sticky dough. This is a sticky dough - don't worry! Pour the dough onto a parchment lined paper, and using your hands, shape into a rectangle. Bake for 25 to 30 minutes. Remove and let sit for at least 10 minutes to cool. Now slice into biscotti-sized thick bars and return to the pan, lining them up side by side, but allowing room for them to get crispy, and return to oven for 20 more minutes at a reduced temperature of 300 degrees. To melt the chocolate wafers: I put the chocolate on a paper plate, and at 50% power, microwave the chocolate in 30 second increments, until you can stir the chocolate to smooth. Dip each biscotti in the chocolate and place on a second parchment lined paper. Use remaining chocolate to drizzle over the top. Repeat with melting the white chocolate wafers, and once melted, drizzle over the biscotti. The chocolate will harden within ten minutes. Store in an airtight container for up to a week.
Nutrition Facts : Calories 217 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
DRIED CHERRY AND PISTACHIO BISCOTTI WITH WHITE CHOCOLATE
This recipe is adapted from Good Housekeeping. The original recipe says it yields 96 biscotti. I got about half of that. It depends on how wide you make the dough before you cook them. This recipe requires the biscotti to be cooked twice. Once as a long, once as individual cookies.
Provided by Alicia at BalancingMotherhood.com
Number Of Ingredients 11
Steps:
- Preheat oven to 350
- In small bowl, beat eggs. Spoon 1-2 tbs. of eggs into small bowl or cup (reserve for later)
- In medium bowl mix flour, sugar, baking powder, salt, and cinnamon until combined.
- Cut in butter using pastry tool or two knives
- Add cherries, pistachios, vanilla, and eggs (do not include the 2 tablespoons you reserved) and mix until combined
- Turn mixture onto counter, and press dough together to form a ball
- Slice ball into four equal sections
- Using your hands, form each section into a log, about 9 x 2 inches. Use flour on your hands as you work the dough (You can change the size, but expect a different amount of cut biscotti)
- Place two logs on one sheet pan. (Repeat process for final two logs)
- Brush the top of each log with the reserved egg
- Bake logs for 25 minutes. Let cool
- Using serrated knife, cut logs into 1/2 inch slices. Place cut biscotti pieces on their sides on baking sheets.
- Bake slices 15 minutes (for even baking, rotate cookie sheets half way through cooking)
- Cool biscotti on wire racks (they will harden as they cool)
More about "dried cherry biscotti food"
PISTACHIO AND DRIED-CHERRY BISCOTTI RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (60)Estimated Reading Time 5 minsServings 48
- Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat on low speed until combined, about 1 1/2 minutes. Fold in cherries and pistachios.
- Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.
- Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheets.
- Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD Can be made 3 days ahead. Store in an airtight container at room temperature.
BISCOTTI WITH DRIED CHERRIES, MACADAMIA NUTS, AND WHITE ...
From southernboydishes.com
Reviews 12Estimated Reading Time 3 mins
CHERRY BISCOTTI RECIPE - TODAY'S PARENT
From todaysparent.com
4.3/5 (6)Category BakingServings 30Calories 147 per serving
HOMEMADE CHEWY DRIED CHERRY BISCOTTI RECIPE - MOMOF6
From momof6.com
Reviews 2Estimated Reading Time 3 mins
CHERRY BISCOTTI RECIPE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
5/5 (1)Total Time 1 hr 25 minsCategory SweetsCalories 127 per serving
- In the bowl of a stand mixer, cream together the butter, sugar, orange zest, salt, baking powder, vanilla extract, and almond extract until creamy.
- Add the eggs and mix at medium speed until incorporated — the batter may appear curdled at this point.
CHERRY-PISTACHIO BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (33)Total Time 1 hr 30 minsServings 36
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy., Beat in the eggs; the batter may look slightly curdled., At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Stir in the pistachios and cherries., Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them., Shape each half into a long rectangle about 10 1/2" x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the pieces of dough., Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
- Sprinkle the tops of the rectangles with coarse white sparkling sugar., Bake the dough for 25 minutes.
- Remove it from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top.
- Softening the crust just this little bit will make slicing the biscotti without crumbling easier., Reduce the oven temperature to 325°F., Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices.
DRIED SOUR CHERRY AND PISTACCHIO BISCOTTI | ITALIAN FOOD ...
From italianfoodforever.com
Reviews 3Category CookiesServings 2
- Place the dry ingredients into a food processor, add the butter and pulse until the mixture becomes crumbly.
CHERRY ALMOND BISCOTTI - A FAMILY FEAST®
From afamilyfeast.com
4/5 (1)Category CookiesCuisine ItalianTotal Time 1 hr 40 mins
- In a large bowl, mix together the oil and sugar until well blended. Add in the vanilla and almond extracts and eggs. Mix well again.
- In a separate bowl, combine the flour, salt and baking powder, mixing well. Gradually add the flour mixture to the wet mixture – mixing until fully blended. Add cherries and almonds and mix until just blended.
- Line a cookie sheet with parchment paper. Divide dough in half and form into two logs (approximately 12×2 inches for small biscotti or 9×3 inches for longer biscotti) on the parchment paper. Note: dough is sticky so wet your hands with cool water to more easily handle the dough.
HAZELNUT AND DRIED CHERRY BISCOTTI - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (6)Total Time 1 hr 10 minsServings 24
PISTACHIO BISCOTTI WITH KIRSCH-SOAKED CHERRIES | FOOD & STYLE
From foodandstyle.com
Reviews 11Estimated Reading Time 4 minsServings 120
CHERRY LIMONCELLO BISCOTTI | WHAT STEVE EATS
From whatsteveeats.com
5/5 (1)Total Time 1 hr 30 minsCategory SnacksCalories 152 per serving
DRIED CHERRY AND CHOCOLATE BISCOTTI RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Cuisine EuropeanCategory DessertServings 48Total Time 1 hr 15 mins
DRIED CHERRY AND PISTACHIO BISCOTTI - STEELE HOUSE KITCHEN
From steelehousekitchen.com
Estimated Reading Time 2 mins
CANDY CANE & DRIED CHERRY BISCOTTI RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 3 mins
DRIED CHERRY AND PISTACHIO BISCOTTI - TASTEFOOD
From tastefoodblog.com
Estimated Reading Time 6 mins
MACADAMIA AND DRIED CHERRY BISCOTTI RECIPE - LARRY …
From foodandwine.com
Servings 30
CHERRY ALMOND BISCOTTI - LINDA\'S ITALIAN TABLE
From lindasitaliantable.com
Reviews 2Estimated Reading Time 5 mins
CHOCOLATE-CHERRY BISCOTTI | CHRISTOPHER KIMBALL’S MILK STREET
From 177milkstreet.com
DRIED CHERRY AND ALMOND BISCOTTI | ANNE BURRELL | FOOD ...
From crecipe.com
DRIEDCHERRYBISCOTTI RECIPES
From tfrecipes.com
DARK CHOCOLATE AND CHERRY MANDELBROT RECIPE IS FROM FOOD52 ...
From ottawacitizen.com
HAZELNUT & DRIED CHERRY BISCOTTI | GT FOOD & TRAVEL
From gtfoodandtravel.com
DRIED CHERRY AND CHOCOLATE BISCOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE - DRIED CHERRY AND HAZELNUT BISCOTTI - LCBO
From lcbo.com
DRIED CHERRY PISTACHIO BISCOTTI - FRIENDS FOOD FAMILY
From friendsfoodfamily.com
CORNMEAL BISCOTTI WITH DRIED CHERRIES - HOME COOKING ...
From chowhound.com
CHERRY COOKIES / BISCOTTI DI CILIEGE | CIAO ITALIA
From ciaoitalia.com
DRIED CHERRY AND ALMOND BISCOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
PISTACHIO BISCOTTI WITH KIRSCH-SOAKED DRIED CHERRIES ...
From huffpost.com
LEMON, ALMOND & DRIED CHERRY BISCOTTI – THE MARKET AT ...
From market.100kmfoods.com
DRIED CHERRY BISCOTTI RECIPES
From tfrecipes.com
RECIPE - DRIED CHERRY AND HAZELNUT BISCOTTI
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love