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
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.
CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI
I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!
Provided by evelynathens
Categories Dessert
Time 1h10m
Yield 40 biscotti
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Grease a large rectangular baking pan with a light coating of olive oil.
- Sift all dry ingredients together.
- In small bowl, dissolve espresso powder in 1/3 cup water.
- Add eggs and olive oil and beat with a whisk until well-combined.
- Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
- If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
- Knead the flour in.
- The dough should now be malleable without being sticky.
- If it is still sticky, repeat with another tablespoonful of flour.
- Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every persons logs are slightly different they will spread while baking so have a good distance between them).
- Bake for 30 minutes.
- The biscotti will have risen only slightly, spread out some, and have a cracked surface.
- Cool completely.
- Preheat oven to 300 degrees F.
- With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
- (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
- Not all the pieces may fit, in which case youll have to bake a second pan's worth after the first.
- Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
- Bake 15 minutes, turn pieces over, bake 15 minutes longer.
- Cool completely and keep in an airtight container.
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.
CHOCOLATE-PISTACHIO BISCOTTI
These twice-baked cookies from Tuscany are made for dipping in a robust cup of espresso, though milk or hot chocolate wouldn't be a bad choice either. If you can't find shelled pistachios, or balk at their hefty price tag, feel free to replace them with the nut of your choice (walnuts are a particularly lovely option).
Provided by Food Network
Categories dessert
Time 2h25m
Yield 2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely.
- In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour.
- Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes.
- Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes.
- Biscotti will keep in an airtight container for 2 weeks.
VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES
I wanted to make this with white chocolate but my boyfriend is not a fan of white chocolate. So I used dark chocolate (both of us love dark chocolate.) If you love sweet and salty treats, this is for you.
Provided by Vincent Warnock
Categories Chocolate Chip Cookies
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
- Place 1/4 cup crushed pistachios in a food processor and process to a powder.
- Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
- Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
- Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.
Nutrition Facts : Calories 131 calories, Carbohydrate 15 g, Cholesterol 21.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 112.3 mg, Sugar 6.8 g
CHOCOLATE PISTACHIO BISCOTTI
Make and share this Chocolate Pistachio Biscotti recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 53m
Yield 12 biscottis
Number Of Ingredients 9
Steps:
- Preheat over to 350 degrees.
- Butter and flour baking sheets and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Cream butter and sugar together until light and fluffy.
- Add eggs, beat till well combined, scaping sides, if necessary.
- Add flour mixture and stir to form a stiff dough.
- Stir in pistachio nuts and chocolate chips.
- Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches.
- Bake till slightly firm, about 25 minutes.
- Cool on rack for 5 minutes.
- Reduce oven temperature to 300 degrees.
- Cut biscotti on the diagonal into 1" thick slices.
- Arrange on baking sheet cut side down and bake till crisp, but slightly soft in center, about 8 minutes.
Nutrition Facts : Calories 302.3, Fat 13.9, SaturatedFat 6, Cholesterol 50.5, Sodium 167.8, Carbohydrate 41.9, Fiber 3.2, Sugar 21.4, Protein 6.4
More about "chocolate pistachio biscotti recipes recipes recipe for shrimp"
CHOCOLATE-AND-PISTACHIO BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
Servings 48Published 2013-10-09Total 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.
CHOCOLATE-PISTACHIO-CHERRY BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
- Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla.
- Combine flour and next 3 ingredients in a large mixing bowl. Add flour mixture to sugar mixture, beating until blended. Stir in pistachios and cherries.
CHOCOLATE PISTACHIO BISCOTTI - SKINNYTASTE
CHOCOLATE & PISTACHIO BISCOTTI RECIPE - MICHELLE MYERS
From foodandwine.com
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour, cocoa powder, baking soda and salt. Using an electric mixer, beat in the eggs at low speed until a crumbly dough forms.
- In another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until combined. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms. Add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed.
- Divide the dough into 4 clumps and transfer 2 of the clumps to each baking sheet. Form each clump into an 8-inch-long rope; pat the ropes until they're about 2 inches wide and 3/4 inch thick. Bake for about 22 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking. Carefully transfer the logs to a wire rack to cool for 10 minutes. Lower the oven temperature to 200°.
CHOCOLATE-AND-PISTACHIO BISCOTTI RECIPE - KEVIN SBRAGA - FOOD
From foodandwine.com
- 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.
ALMOND PISTACHIO BISCOTTI RECIPE - THERESCIPES.INFO
From therecipes.info
CHOCOLATE-PISTACHIO BISCOTTI – RECIPES NETWORK
From recipenet.org
CRANBERRY AND PISTACHIO FUDGE - THERESCIPES.INFO
From therecipes.info
RECIPE: CHOCOLATE-PISTACHIO BISCOTTI (MCCALL'S) - RECIPELINK.COM
From recipelink.com
CHOCOLATE PISTACHIO BISCOTTI RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
CHOCOLATE PISTACHIO BISCOTTI RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
CHOCOLATE CHERRY BISCOTTI WITH PISTACHIO - LINDYSEZ | RECIPES
From lindysez.com
CHOCOLATE AND PISTACHIO BISCOTTI RECIPE
From crecipe.com
CRANBERRY PISTACHIO CHOCOLATE BISCOTTI RECIPE - RECIPES.NET
From recipes.net
THE BEST CHOCOLATE PISTACHIO BISCOTTI RECIPE - FOODAL
From foodal.com
CHOCOLATE PISTACHIO BISCOTTI | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CHOCOLATE PISTACHIO BISCOTTI RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
PISTACHIO COOKIES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHOCOLATE-AND-PISTACHIO BISCOTTI RECIPE | FLIPBOARD
From flipboard.com
ALL RECIPES CRANBERRY PISTACHIO BISCOTTI - CREATE THE MOST AMAZING …
From recipeshappy.com
CHOCOLATE PISTACHIO BISCOTTI : RECIPES - REDDIT
From reddit.com
PISTACHIO BISCOTTI | ATOP RECIPE
From atoprecipe.com
CHOCOLATE, PISTACHIO AND CRANBERRY BISCOTTI | TASTY KITCHEN: A …
From tastykitchen.com
RECIPE: CHOCOLATE PISTACHIO BISCOTTI - RECIPELINK.COM
From recipelink.com
CRANBERRY ALMOND BISCOTTI RECIPE - THERESCIPES.INFO
From therecipes.info
PISTACHIO CHOCOLATE CHIP BISCOTTI : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRANBERRY PISTACHIO BISCOTTI | RECIPES STUDIO - RECIPES STUDIO
From recipesstudio.com
CHOCOLATE-PISTACHIO BISCOTTI RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love