HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 2 dozen cookies
Number Of Ingredients 11
Steps:
- 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.
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
- 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.
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 AND PISTACHIO BISCOTTI
This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
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
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
GINGER PISTACHIO BISCOTTI
This recipe is dedicated to ChrisseyO who sent me a bag of totally awesom, addictive "Wildbite" Ginger-Pistachio Biscotti I have now made this recipe 3 times and it gets better each time, This time I substituted roasted pumkin seeds for the pistachios - excellent result and what a cost saving plus not having to crack all those pistachios. The pumkin seeds made the recipe a bit drier.but still great texture & flavor.
Provided by Bergy
Categories Dessert
Time 1h5m
Yield 3 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350F, butter and flour a cookie sheet.
- Mix flour, Baking Powder and salt, stir well, set aside.
- Beat the butter and sugar until fluffy, add one egg at a time and beat after each addition Stir in the orange zest, pistachios and ginger.
- Stir in the flour a bit at a time, make sure it is evenly mixed in.
- Your dough should easily hang together but be pliable.
- Divide the dough in half and shape each piece into a log approx 1/2" high 2" across and about 14" long (Do not have the log too thick or too wide or the biscotti will not dry enough) Bake for 25-30 minutes- They will be almost golden on top and cooked through Turn oven down to 300F.
- Cool logs for apprx 12 minutes.
- Cut them across into 1/2" slices, place them on the cookie sheet with a bit of space between slices Return to oven for a further 15 minutes, turn off oven and let the biscotti sit in the cooling oven.
- The biscotti should be dry in the center of the slice Cool completely and place in an air tight container- They keep well in the tin but you may freeze them if you wish.
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