Pistachio Fig Biscotti Food

PISTACHIO BISCOTTI

Steps:

• Heat oven to 325 degrees.
• Position rack in center of oven.
• Combine flour, baking powder and salt in a medium bowl and set aside.
• Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
• Gradually stir in dry ingredients until smooth.
• Stir in nuts.
• Form dough into a 15x4 ½-inch log or prepared sheet.
• Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
• Cool for 15 minutes.
• Keep oven on.
• With serrated knife, cut log on angle into 18 ½" thick slices.
• Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
• Turn cookies over and bake 10-12 minutes more.
• Cool cookies on wire racks.
• Note: if you can't find pistachio, you can substitute almonds.

PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
• In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
• Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

PISTACHIO-RAISIN BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
• On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
• Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

PISTACHIO FIG BISCOTTI

Steps:

• Heat oven to 350 degrees.
• In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
• Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
• In a medium bowl, combine remaining ingredients.
• Add to butter mixture.
• Mix on low speed until just incorporated.
• Remove dough to a clean surface; divide into quarters.
• Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
• Remove from oven, and cool slightly.
• Reduce oven temperature to 275 degrees.
• Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
• Arrange biscotti on their sides on a baking sheet.
• Return to oven, and bake until golden, about 30 minutes.
• Turn biscotti over, and bake for 30 minutes more.

PISTACHIO-FIG BISCOTTI

Steps:

• Heat oven to 350 degrees. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes. Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
• In a medium bowl, combine remaining ingredients. Add to butter mixture. Mix on low speed until just incorporated. Remove dough to a clean surface; divide into quarters. Form into 9-by-1-inch logs, place on an ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
• Remove from oven, and cool slightly. Reduce oven temperature to 275 degrees. Using a serrated knife, cut logs on the diagonal into 1/2-inch thick slices. Arrange biscotti on their sides on a baking sheet. Return to oven, and bake until golden, about 30 minutes. Turn biscotti over, and bake for 30 minutes more.

PISTACHIO BISCOTTI

Steps:

• Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.
• In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.
• Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)
• Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don't rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.
• Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°
• Line a cookie sheet with parchment paper
• In a large bowl combine the sugar and butter and beat well (about 2 minutes)
• Add eggs and vanilla until well combined
• Combine flour and baking powder then gradually add to the egg/butter mixture
• Use a spatula or wooden spoon to fold in pistachios and craisins
• Shape dough on parchment paper into a 5x12" rectangle
• Bake for 25 minutes
• Remove from oven and cut rectangle into 1" slices with a serrated knife
• Place cut side down on parchment paper and bake 10 minutes; flip over and bake another 10 minutes
• Remove and let cool
• Drizzle white chocolate over cooled biscotti; allow to dry then store in an airtight container or ziploc type bag

PISTACHIO-ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.