White Chocolate Cranberry Pistachio Biscotti Food

HOLIDAY BISCOTTI

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.

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the almond extract. Scrape down sides and bottom of bowl as necessary.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, with the mixer on low speed, and beat until just combined. Mix in the dried cranberries, pistachios, and white chocolate chips until evenly distributed.
• Turn out the dough onto a lightly floured surface. Divide the dough in half and roll each half into a log. Gently pat each log into a 10×3 inch rectangle. Place each log onto prepared baking sheet, 3 inches apart.
• Bake for 25-30 minutes, until the tops of the logs are slightly cracked and the edges are set. Allow to cool on a wire rack for 20-30 minutes.
• Reduce oven temperature to 300°F. Place one of the cooled logs onto a cutting board. Use a long serrated knife to gently cut 1/2 - 3/4 inch wide diagonal slices. Place slices cut side down back onto the lined baking sheet. They can be close together since they will not spread. Repeat slicing with the second log.
• Bake for 10-15 minutes until the center of the biscotti starts to feel dry. Turn the slices over to expose the other side and bake a further 10-15 minutes. The biscotti should be mostly dry by this point, with the center being just slightly soft. The cookie will set up further while cooling. Let cool completely on a wire rack.
• Once the cookies are cool dunk the bottoms of each biscotti in the melted white chocolate or drizzle on top of each cookie. Place on wax paper and let set for at least 30 minutes in the fridge before handling.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside.
• In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
• Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and, with floured hands, knead lightly for 8 to 10 times until the dough is soft and slightly sticky about.
• If it's uncontrollably sticky, knead 1 to 2 more tablespoons of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
• Shape each half into an 8 to 9-inch long roll, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets.
• Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake the other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
• Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl.
• Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
• Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

WHITE CHOCOLATE APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar and eggs together in large bowl.
• Add in melted, cooled white chocolate.
• Add all remaining ingredients making sure to blend well.
• Dough will probably be sticky.
• Grease and flour 2 cookie sheets.
• Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
• Bake for 30 minutes then cool for 10 minutes.
• Cut into 3/4" wide slices.
• Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
• Cool and store in covered container.

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips, dried cranberries, and pistachios, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

WHITE CHOCOLATE DRIZZLED CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350F. Line a sheet pan with parchment paper.
• Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you're doing it by hand, just whisk to combine). Add the eggs and butter and mix on low until it is combined and clumps together. Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.
• Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle. I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
• Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses. Let the knife do the work for you, and use light pressure so the cookies don't break (and if your dough tears, let them cool for 5 more minutes).
• Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti. Enjoy!

PISTACHIO WHITE CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350ºF degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Lightly flour the baking sheet. Set aside.
• In a medium size bowl, whisk together butter, oil, egg, vanilla, and sugar until combined. Set aside.
• In a large bowl, toss together the flour, baking powder, salt, pistachios, and white chocolate chips. Add the wet ingredients to the dry ingredients and gently mix with a large wooden spoon or sturdy rubber spatula until everything starts to come together. Mixture will be crumbly. This is ok. It will come together in the next step.
• Check out this Instagram reel to see how I make my biscotti. Turn dough out onto lightly floured baking sheet and, with floured hands, pat dough into a rectangle about ½" thick. My rectangle was 6" wide and 7 and ½" long (using a ruler or a ruled silicone baking mat is helpful here). Brush entire slab (top and sides) with egg wash.
• Bake dough slab for 20-22 minutes, or until the top and sides of the slab are lightly browned. Remove from the oven, but do not turn off the heat. Place baking sheet on a wire rack and allow to cool for 10 minutes. Once the dough is cool enough to touch, cut into 1" thick slices using a sharp knife. Cut these 1" slices in half, making a perpendicular slice down the entire slab. Set slices cut sides up on the baking sheet. Return to the oven to bake for 6 minutes. Remove from oven, turn biscotti over, and bake the other side for 6 minutes. Remove from the oven and allow to cool for 3 minutes on the baking sheet (cookies will become crunchy as they cool). Transfer biscotti to a wire rack to cool completely before serving. Biscotti stay fresh in an airtight container up to 2 weeks. Baked biscotti may be frozen up to 3 months.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Place cranberries in a medium bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.
• In a medium bowl, cream butter and sugar at medium-high speed until light and fluffy, about 4 minutes.
• Add eggs, one a time, and blend until smooth.
• Add vanilla, flour, baking powder and salt. Mix until just blended.
• Stir in cranberries and pistachios by hand.
• Preheat the oven to 325°F. Divide dough in half.
• On a lightly floured surface, knead dough a few times, then shape into two long, slightly flattened, logs, about 2 inches wide and 12 to 14 inches long.
• Place both on a non-stick baking sheet a few inches apart. Bake until just beginning to brown, about 25 minutes.
• Let cool for 10 minutes. Use a serrated knife to slice logs on the diagonal into 1/2-inch-thick slices.
• Place slices on baking sheet, cut-side up, and bake again for 20 minutes, flipping halfway through baking, until golden brown. Let cool completely.

CRANBERRY PISTACHIO BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Pulse the cranberries with 2 tablespoons of sugar and 1 tablespoon of flour in a food processor. Place in a small bowl, set aside. Chop or pulse the nuts in the food processor, set aside.
• Cream the butter and 1 cup sugar together in an electric mixer fitted with the paddle attachment. Add the eggs one at a time waiting until each is incorporated before adding the next. Add the vanilla extract and let incorporate completely. Add the flour, baking powder, and baking soda until thoroughly combined, about 1 minute. Add the processed cranberries and pistachios into the dough, and use the stir setting to mix until just combined.
• Flour your hands and the outside of the dough. Transfer to the prepared baking sheet and shape into a long, skinny, flat loaf - you want it to be about 14 inches long by 3 inches. Bake for 35 minutes. Remove from oven and let cool. Cut the loaf into thin slices with a serrated knife, about 3/4 inch thick.Place the slices face down on baking sheet and bake for another 15 minutes, flipping the slices over half way in between. They're done when they start getting brown and crispy. They can be baked for up to an additional 5 minutes for extra crunchy biscotti, but keep a very close eye on them. Set aside and let cool.
• In a microwave safe bowl, zap the white chocolate in 15 second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from. Serve with coffee, warm milk, or tea.

CHOCOLATE AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper.
• Whisk together flour, ground almonds, cocoa powder, baking powder and salt in a medium bowl.
• Beat egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky.
• Scrape the dough onto the prepared baking sheet, forming a thick line in the center. Wet your hands and pat dough into a 9-x-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into 1/3-inch-thick slices.
• Lay slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool.
• Drizzle with melted chocolate if desired.

WHITE CHOCOLATE DRIZZLES CRANBERRY PISTACHIO BISCOTTI

Steps:

• In a large bowl, blend the butter and sugar well.
• Beat in eggs, one at a time.
• Add in the vanilla and amaretto liquor.
• In a separate bowl combine the four, baking powder, baking soda and salt.
• Slowly blend in the flour mixture into the butter-sugar mixture and mix well.
• Fold in the cranberries, white chocolate and pistachios; dough will be sticky.
• Divide dough into two to three equal sized portions.
• On a floured surface or cutting board, shape each portion into a long 2-1/2" wide logs; these expand while baking, so shape the logs according to your preference.
• With your hands, gently 'flatten' each of the logs a little bit.
• Brush a beaten egg on each log and generously sprinkle sugar on top of each log.
• Carefully place logs on an ungreased baking sheet, spaced 3 inches apart.
• Bake at 350 degrees (F) for 25 minutes or until firm and lightly brown on the edges.
• Cool for 5 minutes.
• While warm, yet cool enough to handle with your hands, transfer logs to a cutting board.
• With very little pressure, use a serrated knife to cut the logs diagonally into 1? slices.
• Allow the knife to do the work for you and do not press down on the biscotti so they don't break.
• Place the slices 'cut-side' down on the ungreased baking sheets.
• Bake for 10 minutes or until golden brown and remove from the oven to turn each over.
• Return the slices to the oven and bake for another 5 minutes.
• Remove from oven and set the biscotti on wire racks to cool.
• Melt chocolate in the top of a double boiler over simmering water.
• Remove chocolate from the heat.
• With a fork, drizzle the chocolate over biscotti and/or dip the biscotti into the chocolate on one end of each.
• Place the chocolate dipped or drizzled biscotti on wax or parchment paper and allow to set for about 30 minutes.
• For Christmas, sprinkle your favorite red and green colored sugar or sprinkles on the warm chocolate.
• For Easter or springtime, you can also choose to use pink, yellow, lavender, or green).
• Store in an airtight container for up to one month or freeze them for later.

PISTACHIO, RASPBERRY, AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
• Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.
• Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
• Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.
• Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)

DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
• Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
• Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)