WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 81mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE DRIZZLED CRANBERRY PISTACHIO BISCOTTI
These delicious biscotti are freshly baked, twice for lots of crunch. They have orange zest, dried cranberries, pistachios, and a white chocolate drizzle to finish!
Provided by Joanne Ozug
Categories Dessert
Time 1h35m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 171 kcal, Carbohydrate 21 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 33 mg, Sodium 64 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI
Deliciously crunchy and crumbly, my white chocolate cranberry pistachio biscotti is perfect for dipping!
Provided by Sally
Categories Cookies
Time 1h25m
Number Of Ingredients 13
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 DRIZZLES CRANBERRY PISTACHIO BISCOTTI
Italian biscotti are incredibly easy to make! No reason to shy away from these delicious cookies -- they are simply "baked twice" which is the meaning of "biscotti". The cranberries plus the pistachios have such a festive Christmas color combination of green and white. And the white chocolate drizzled on top is simply over the top!
Provided by Roz
Number Of Ingredients 14
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 CRANBERRY BISCOTTI
Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty
Provided by MsBindy
Categories Dessert
Time 1h
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Place cranberries in a bowl and sprinkle with the orange juice.
- In a large mixing bowl, cream the butter and sugar.
- Add the eggs, one at a time, beating after each.
- Beat in the vanilla.
- Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
- Stir in the pistachios and lemon peel.
- Drain the cranberries and stir in to the dough.
- On a lightly floured surface, divide the dough into thirds.
- Shape each piece in to a 12 inch by 2 inch log.
- Place on a baking sheet covered with cooking spray.
- Bake at 350°F for 20-25 minutes.
- Cool for 5 minutes.
- Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
- Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
- Remove to wire racks to cool.
- For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
- Drizzle over biscotti, and store in an airtight container.
Nutrition Facts : Calories 56.2, Fat 2.1, SaturatedFat 0.8, Cholesterol 9.8, Sodium 41.4, Carbohydrate 8.4, Fiber 0.5, Sugar 4.5, Protein 1.1
CHOCOLATE AND CRANBERRY BISCOTTI
A great way to enjoy your chocolate and work on dropping a dress size! Recipe deom the show Cook Yourself Thin....looks delicious! I plan to try these out and possibly make them for my holiday baskets! **Cook time does not include 15 minute wait/cool time between cookings.
Provided by Mommy Diva
Categories Toddler Friendly
Time 55m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 53.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 10.3, Sodium 58.3, Carbohydrate 9, Fiber 0.7, Sugar 4, Protein 1.5
WHITE CHOCOLATE-CRANBERRY BISCOTTI
I found this recipe interesting because it's made with one of my favorite cereals. Adapted from Kraft.
Provided by Karen..
Categories Dessert
Time 55m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325*F.
- Mix flour, baking powder and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla.
- Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate.
- Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
- BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 minute.
- Using a serrated knife, diagonally cut each log into 12 slices; place upright (cut side up) on baking sheet, 1/2 inch apart.
- Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks.
- DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate over biscotti.) Let stand until set.
- Store in tightly covered container at room temperature.
Nutrition Facts : Calories 1730.9, Fat 82.7, SaturatedFat 49.1, Cholesterol 339.5, Sodium 1007, Carbohydrate 232.4, Fiber 6.7, Sugar 131.6, Protein 24.5
CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE
A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a bowl whisk together flour with baking powder and salt.
- Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
- Add in the flour mixture, then the cranberries and almonds; mix well to combine.
- Divide the dough in half.
- With floured hands shape the dough in about 9 x 2-inch logs.
- Transfer the logs to prepared baking sheet, spacing evenly.
- In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
- Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
- Cool completely in the baking pan (leave the oven heat on to 350 degrees).
- Transfer the logs to a work surface.
- Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
- Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
- Arrange the sliced biscotti cut side down on the same baking sheet.
- Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
- Transfer biscotti to a rack to cool.
- For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
- Remove from over the water.
- Using a fork, drizzle chocolate over biscotti.
- Let stand until chocolate sets (about 30 minutes).
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