CRANBERRY PECAN BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 biscotti
Number Of Ingredients 8
Steps:
- Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
- Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
- Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.
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 BISCOTTI
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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.
PECAN-CRANBERRY BISCOTTI
Pecans work well in this recipe, but you can substitute your favorite nut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
- In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
- Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
- On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.
PECAN CRANBERRY BISCOTTI
These delicious cookies are loaded with nuts and fruit! The dried cranberries and the lemon zest put these cookies in the not-too-sweet category. Great with a cup of tea/coffee or wrapped up and given as a gift!
Provided by MMers
Categories Dessert
Time 1h25m
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Finely chop half the pecans, leaving the remaining pecans as halves.
- Set aside.
- In a large bowl, combine the baking powder, flour, sugar and salt.
- Set aside.
- In a small bowl, beat together the eggs, egg yolks and vanilla.
- Add to dry ingredients and mix until sticky dough is formed.
- Stir in pecans, cranberries and lemon zest.
- Line a large baking sheet with parchment paper.
- Divide dough in half.
- With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
- With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
- Repeat with second half of dough, placing it about 4-5 inches away from first log.
- Bake until golden brown, about 25-30 minutes.
- Remove from oven and let stand for 10 minutes or until cool enough to handle.
- In the meantime, reduce oven temperature to 275F degrees.
- On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
- Place pieces, cut side down, on baking sheet.
- Bake for 20 minutes or until lightly toasted.
- Turn cookies over and bake for 20 minutes longer or until slightly dry.
- Cool on wire rack then store in an airtight container.
Nutrition Facts : Calories 146.5, Fat 5.6, SaturatedFat 0.7, Cholesterol 38.6, Sodium 37.3, Carbohydrate 21.9, Fiber 1.1, Sugar 10.9, Protein 2.9
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