Cherry Pistachio Biscotti Recipes

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CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Serve your guests with these cherry-pistachio biscotti that are dipped in melted white chocolate - a delicious Italian dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 36

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 cup coarsely chopped pistachio nuts
1 cup dried cherries
12 oz white chocolate baking bars or squares, chopped

Steps:

  • Heat oven to 350°F. Lightly spray 2 cookie sheets with cooking spray.
  • In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in vanilla and eggs. Stir in flour and baking powder until blended. Stir in nuts and cherries. Divide dough in half. On each cookie sheet, shape half of dough into 10-inch roll; flatten to 3-inch width.
  • Bake 25 minutes or until set and edges begin to brown. Remove from cookie sheets to cooling racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned and dry. Turn cookies over; bake 8 minutes longer or until lightly browned and dry. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Dip one-third of each cookie in white chocolate. Place on waxed paper; let stand until set. Store tightly covered at room temperature.

Nutrition Facts : Calories 167, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 56 mg

CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

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

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

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

PISTACHIO AND DRIED-CHERRY BISCOTTI



Pistachio and Dried-Cherry Biscotti image

Provided by Karen DeMasco

Categories     Breakfast     Brunch     Dessert     Christmas     Easter     Picnic     Low Fat     Low Cal     Mother's Day     Father's Day     New Year's Day     Dried Fruit     Cherry     Pistachio     Birthday     Healthy     Christmas Eve     Party     Bon Appétit     Kidney Friendly

Yield Makes about 4 dozen

Number Of Ingredients 14

2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios

Steps:

  • Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
  • Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
  • Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.

CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Provided by Katie Lee Biegel

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup chopped dried cherries
1/2 cup chopped pistachios

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
  • Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.

CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Make and share this Cherry-Pistachio Biscotti recipe from Food.com.

Provided by Nancy Van Ess

Categories     Dessert

Time 1h35m

Yield 80 biscotti

Number Of Ingredients 8

2 cups flour
1 cup sugar
2 teaspoons lime peel, finely grated
1 teaspoon baking powder
1/4 cup butter, cold, cut in small pieces
3/4 cup dried tart cherry
3 large eggs, beaten
1 1/4 cups pistachio nuts

Steps:

  • Oven to 350 degrees.
  • Lightly grease a large cookie sheet. In a food processor, process flour, sugar, lime peel and baking powder until blended.
  • Add butter and cherries.
  • Pulse until cherries are coarsely chopped.
  • Spoon off and reserve 1 tablespoon of beaten eggs.
  • Add remaining eggs and pistachios and pulse until dough is evenly moistened.
  • Turn dough out onto on a well-floured surface.(Dough will be sticky). Divide dough in 1/4s.
  • With hands, roll each portion into a 9" log.
  • Place logs crosswise 3" apart on prepared baking sheet. Press logs to flatten to 2" wide. Brush with reserved egg.
  • Bake 25 min. or until golden brown.
  • Let cool on sheet on a wire rack 10 min.
  • Loosen with a spatula and remove to a cutting board.
  • Let cool 10 min. longer.
  • Using a large heavy knife, cut each log diagonally in 1/2" thick slices.
  • Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14-16 min.
  • longer until crisp.
  • Remove to wire rack to cool (cookies will get even more crisp). - - - - - - - - - - - - - - - - - -

CHERRY PISTACHIO BISCOTTI



Cherry Pistachio Biscotti image

To make ahead, let the biscotti cool completely and store in a sealed container at room temperature for up to a week.

Provided by Ina Garten

Time 3h

Yield 25 to 30 biscotti

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3 extra-large eggs, at room temperature, one separated
2 teaspoons pure vanilla extract
3 cups all-purpose flour
11/3 cups almond meal or almond flour, such as Bob?s Red Mill
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup shelled pistachios
1/2 cup whole dried cherries
Turbinado sugar, such as Sugar in the Raw

Steps:

  • Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
  • In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries.
  • Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.
  • Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
  • Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

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Recipes; Cookies & Bars; Biscotti; Cherry-Pistachio Biscotti. 32 Reviews 4.6 out of 5 stars. Share. Share on Facebook; Share by Email; Share on Pinterest; Share on …
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  • Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy., Beat in the eggs; the batter may look slightly curdled., At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Stir in the pistachios and cherries., Divide the dough in half, and plop both halves onto the prepared baking sheet, leaving space between them., Shape each half into a long rectangle about 10 1/2" x 2" wide x 3/4" tall; remember, you need to leave space for expansion between the pieces of dough., Straighten the rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
  • Remove it from the oven. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the two pieces of dough, making sure to cover the sides as well as the top.
  • Softening the crust just this little bit will make slicing the biscotti without crumbling easier., Reduce the oven temperature to 325°F., Wait 5 minutes, then use a sharp chef's or serrated knife to cut the biscotti crosswise into 1/2" to 3/4" slices.
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Cherry Pistachio Biscotti. Preheat the oven to 300 degrees. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, …
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  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
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CHOCOLATE-DIPPED CHERRY-PISTACHIO BISCOTTI - RECIPE ...
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2018-11-04  · Recipe Chocolate-Dipped Cherry-Pistachio Biscotti. By Kathy Kingsley December 2018/January 2019 Issue. Yield: 36 biscotti. These sweet and tart cookies …
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  • Place half of dough on each prepared baking sheet. Shape each half into a slightly rounded log about 10 x 3 inches using floured hands. (Dough will be very sticky.)
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CHERRY AND PISTACHIO BAKE-ONCE BISCOTTI RECIPE | REAL …
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  • Beat the sugar, egg yolks, 3 whole eggs, and salt with an electric stand mixer fitted with the whisk attachment on medium-high until pale yellow and thick, about 5 minutes. Switch to the paddle attachment and, with the mixer on low, gradually add the flour and baking powder, beating until well combined, 2 to 3 minutes. Add the cherries and pistachios and beat until just combined. Divide the dough in half and wrap the halves with plastic wrap. Chill 1 hour.
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Top Asked Questions

What's the best way to make a pistachio biscotti?
In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in vanilla and eggs. Stir in flour and baking powder until blended. Stir in nuts and cherries. Divide dough in half.
How long do you bake a pistachio Cherry biscotti?
Stir in pistachios and cherries. Transfer dough to a lightly greased baking sheet, and shape into a log about 14 inches long, 2 1/2 inches wide, and about 3/4 inch high. Bake at 350° for 22 minutes. Remove from oven, and reduce temperature to 325°.
How to make Cherry Pistachio biscotti with turbinado sugar?
With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.
How to make cherry pie with pistachios and cherries?
Stir in the pistachios and cherries. Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan. Place the reserved egg white in a bowl and beat with a whisk for 15 seconds.

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