CHOCOLATE-PISTACHIO BISCOTTI
Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
- Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
- On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.
CHOCOLATE PISTACHIO BISCOTTI
Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 40 cookies.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 107 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 2 dozen cookies
Number Of Ingredients 11
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.
CHOCOLATE-DIPPED PISTACHIO BISCOTTI
Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h27m
Yield 60
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
- Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
- Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
- Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
- Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
- Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
- Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 12.1 g, Cholesterol 9 mg, Fat 5 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 54.7 mg, Sugar 6.5 g
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.
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.
PISTACHIO, RASPBERRY, AND WHITE CHOCOLATE BISCOTTI
Categories Cookies Chocolate Dessert Bake Christmas Dried Fruit Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 11
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.)
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CHOCOLATE-AND-PISTACHIO BISCOTTI RECIPE - KEVIN SBRAGA | FOOD
From foodandwine.com
3/5 Category CookiesServings 48Total Time 2 hrs
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until creamy. Add the eggs, vanilla seeds and rum and beat until smooth. In a small bowl, whisk the flour with the cocoa powder, baking powder, salt and cinnamon. Add the dry ingredients to the batter and beat at low speed until incorporated. Beat in the whole pistachios.
- Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1 1/4-inch-thick log. Arrange 2 logs on each baking sheet about 3 inches apart and press to flatten slightly. Brush the logs with the egg white.
- Bake the logs for about 25 minutes, until the tops are cracked and glossy and slightly firm to the touch. Let the logs cool slightly.
- Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely. Partially dip the biscotti in the melted chocolate and sprinkle lightly with chopped pistachios. Refrigerate until the chocolate is set.
CHOCOLATE-DIPPED PISTACHIO BISCOTTI - REYNOLDS BRANDS
From reynoldsbrands.com
Servings 60Category Dessert
- PREHEAT oven to 325°F. Line a large baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.
- STIR together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 1 1/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
- DIVIDE the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
- BAKE 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper–lined baking sheets.
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