Holiday Biscotti With Cranberries And Pistachios Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 2 dozen cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

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



Cranberry Pistachio Biscotti image

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

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

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

HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS



Holiday Biscotti With Cranberries and Pistachios image

Make and share this Holiday Biscotti With Cranberries and Pistachios recipe from Food.com.

Provided by Skippy BW

Categories     Dessert

Time 1h7m

Yield 3 1/2 dozen, 42 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole anise seed
1 cup dried sweetened cranberries
3/4 cup natural unsalted shelled pistachio
6 ounces imported white chocolate, chopped

Steps:

  • Preheat oven to 325°F Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
  • Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
  • Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
  • Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).

Nutrition Facts : Calories 100.2, Fat 4.3, SaturatedFat 2, Cholesterol 15, Sodium 62.2, Carbohydrate 14.2, Fiber 0.6, Sugar 8.1, Protein 1.7

HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS



Holiday Biscotti With Cranberries and Pistachios image

Make and share this Holiday Biscotti With Cranberries and Pistachios recipe from Food.com.

Provided by Karina A

Categories     Dessert

Time 1h1m

Yield 42 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 teaspoon whole anise seed
1 cup dried sweetened cranberries
3/4 cup shelled natural unsalted pistachios
6 ounces imported white chocolate, chopped (i use 1-2 cups of white chocolate chips)

Steps:

  • Preheat oven to 325°F Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
  • Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
  • Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
  • Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).
  • Makes about 3 1/2 dozen.

Nutrition Facts : Calories 99.9, Fat 4.3, SaturatedFat 2, Cholesterol 15, Sodium 62, Carbohydrate 14.2, Fiber 0.6, Sugar 8.1, Protein 1.7

More about "holiday biscotti with cranberries and pistachios food"

HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - BON …
holiday-biscotti-with-cranberries-and-pistachios-bon image
2003-12-01 Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in …
From bonappetit.com
3.8/5 (4)
Servings 42
  • Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
  • Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
  • Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
  • Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. DO AHEAD Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – …
holiday-biscotti-with-cranberries-and-pistachios image
1 cup dried sweetened cranberries. 3/4 cup shelled natural unsalted pistachios. 6 ounces imported white chocolate, chopped. 1. Preheat oven to 325°F. Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium …
From demos.boxystudio.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - EPICURIOUS
2004-08-20 Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. …
From epicurious.com
4.5/5 (223)
Author Condé Nast
Servings 42


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – BBQRECIPES
Recipes; Holiday Biscotti with Cranberries and Pistachios. AuthorDavo67 Rating Difficulty Beginner. The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results. Yields3 Servings. Prep Time25 mins Cook Time50 mins Total Time1 hr 15 mins. test -- 2 1/4 cups all …
From bbqrecipes.org


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – RISKLESSFOOD
Holiday Biscotti with Cranberries and Pistachios. Auteuradmin6801 Difficulté Facile. The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results. Portions3 portions. Préparation25 mins Cuisson50 mins Temps total1 h 15 mins. test -- 2 1/4 cups all purpose …
From risklessfood.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - MEDITERRANEAN …
The recipe Holiday Biscotti With Cranberries And Pistachios could satisfy your Mediterranean craving in about 40 minutes. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 12g of protein, 30g of fat, and a total of 699 calories. This recipe serves 6. It is perfect for Christmas ...
From fooddiez.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS
The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.
From smarthealthyandfit.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - MEDITERRANEAN …
You can never have too many dessert recipes, so give Holiday Biscotti with Cranberries and Pistachios a try. This recipe serves 42. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 98 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Christmas will be even more special ...
From fooddiez.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS
Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough ...
From weezerskitchen.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – FOOD RECIPE
Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough ...
From rc.foodnesta.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – RED BOX FOOD
Recipes; Holiday Biscotti with Cranberries and Pistachios. [email protected] Rating Difficulty Beginner. The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results. Save Share Share BigOven Email. Yields3 Servings. Prep Time25 mins Cook Time50 mins …
From redboxfood.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - WEBETUTORIAL
Holiday biscotti with cranberries and pistachios is the best recipe for foodies. It will take approx 67 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make holiday biscotti with cranberries and pistachios at your home.. The ingredients or substance mixture for holiday biscotti with cranberries and pistachios recipe that are useful …
From webetutorial.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS | RECIPE | PISTACHIO ...
Dec 4, 2017 - The pleasingly chewy biscotti are coated on one end with white chocolate. In our test kitchen, imported white chocolate, such as Perugina or Lindt, yielded the best results.
From pinterest.com


HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS
Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). 2.
From ultimaterecipesource.com


Related Search