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
HOLIDAY BISCOTTI
A twice-baked Italian cookie, biscotti makes a wonderful "dunker." A pretty way to present a batch is on a seasonal plate arranged in a wagon-wheel fashion. -Libia Foglesong, San Bruno, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange zest. Chill for 30 minutes. , Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes. , Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container.
Nutrition Facts : Calories 164 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-PISTACHIO BISCOTTI
This recipe for cranberry-pistachio biscotti is adapted from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.
- Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
- Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
- Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
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 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.
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Time 1h20m
Yield 2
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.
Nutrition Facts : ServingSize 2
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.
Provided by WinterCelebrity
Categories Cookies
Time 1h15m
Yield 3
Number Of Ingredients 12
Steps:
- 30 Minutes 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.)
- 30 Minutes
Nutrition Facts : Calories 678, ServingSize 120 gr
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
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE | EPICURIOUS.COM
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.
Provided by @MakeItYours
Number Of Ingredients 12
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.)
More about "holiday biscotti with cranberries and pistachios food"
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE ...
From bonappetit.com
4/5 (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.
CRANBERRY PISTACHIO BISCOTTI | CHRISTMAS BISCOTTI - FOOD ...
From foodmeanderings.com
5/5 (4)Total Time 3 hrsCategory Breakfast, Brunch, DessertCalories 74 per serving
- Chop the pistachios and apricots (separately) into small pieces in your food processor. Set aside
- In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add sugar, baking powder, baking soda, and salt; beat until combined. .
- Beat in the 3 eggs, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
CRANBERRY PISTACHIO BISCOTTI RECIPE - POOK'S PANTRY …
From pookspantry.com
Reviews 3Calories 126 per servingCategory Desserts
- In the bowl of a stand mixer (or medium bowl), beat sugar and sugar until light and fluffy. About 4 minutes. Add eggs one at a time, incorporating fully before adding another egg.
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – COOKED
From demos.boxystudio.com
Servings 3Total Time 1 hr 15 minsCategory Cookies
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – BASIL
From demos.boxystudio.com
3/5 (2)Total Time 1 hr 15 minsCategory CookiesCalories 678 per serving
PISTACHIO AND CRANBERRY BISCOTTI - SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
Estimated Reading Time 6 mins
- Squeeze the orange to obtain 4 teaspoons of orange juice. In a microwaveable bowl, combine the cranberries with the orange juice and microwave for about 45 seconds. Set aside.
BISCOTTI RECIPE WITH CRANBERRY AND PISTACHIOS - SUGAR AND ...
From sugarandcharm.com
5/5 (1)Total Time 40 minsCategory DessertCalories 186 per serving
- Measure out the ingredients. Add the eggs to a small bowl with the lemon zest and vanilla extract. Add the flour and baking powder in a bowl and lightly stir with a fork to blend.
- Beat the butter and sugar on medium until blended. Scrape down the sides and bottom of the bowl and add in one egg yolk at a time, continue beating.
CRANBERRY AND PISTACHIO BISCOTTI | RICARDO
From ricardocuisine.com
5/5 (40)Category DessertsServings 24Total Time 1 hr 15 mins
EASY CHOCOLATE ORANGE BISCOTTI WITH PISTACHIO AND CRANBERRY
From miascucina.com
Cuisine ItalianTotal Time 456377 hrs 43 minsCategory DessertCalories 104 per serving
HOLIDAY BISCOTTI - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (7)Total Time 4 hrs 5 minsServings 48Calories 72 per serving
HOLIDAY BISCOTTI (PISTACHIOS & CRANBERRIES AND CHERRIES ...
From marymoccia.blog
Estimated Reading Time 2 mins
CRANBERRY-PISTACHIO BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
5/5 (9)Calories 84 per servingTotal Time 58 mins
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE ...
From geraldskitchen.com
Cuisine ItalianTotal Time 1 hr 15 minsCategory CookiesCalories 678 per serving
BISCOTTI WITH PISTACHIO AND CRANBERRY - LILIANA BATTLE
From lilianabattle.com
Estimated Reading Time 1 min
CRANBERRY PISTACHIO BISCOTTI - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
Cuisine ItalianCategory Cookies, DessertServings 24Calories 211 per serving
BEST BISCOTTI RECIPE - CRANBERRY PISTACHIO BISCOTTI | TWO ...
From twopurplefigs.com
Ratings 28Calories 121 per servingCategory Baking, Dessert
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE ...
From epicurious.com
3.6/5 (222)Servings 42
ORANGE BISCOTTI WITH CRANBERRIES AND PISTACHIOS — THREE ...
From pinterest.ca
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS
From tfrecipes.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – GETBEFORE24
From getbefore24.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – 24 ...
From 24springchicks.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPES
From tfrecipes.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS | RECIPE ...
From pinterest.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS ...
From travy-sibiri.info
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - KETO ...
From keto-recipes.us
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS
From bigoven.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – BBQRECIPES
From bbqrecipes.org
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE ...
From recipes.sparkpeople.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS ...
From fooddiez.com
HEALTHY DAIRY FREE BISCOTTI WITH DRIED CRANBERRIES AND ...
From foodplaygo.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS
From wikifoodhub.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – RED BOX ...
From redboxfood.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS | RECIPE ...
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS | RECIPE ...
From pinterest.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – CBD ...
From cbdkushqueen.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS – RECETAS ...
From recetasparacomida.com
CRANBERRY PISTACHIO BISCOTTI RECIPE | QUAKER OATS
From quakeroats.com
CRANBERRY PISTACHIO COOKIES - ALL INFORMATION ABOUT ...
From therecipes.info
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