Cornmeal Biscotti With Cranberries And Pistachios Recipes

CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add 2 eggs, 1 at a time, beating thoroughly after each addition. Add pistachios, cranberries, and zest and mix on low speed until combined. Add cornmeal, mix again until just combined, and then add reserved flour mixture and continue to mix on low speed just until dough comes together.
• Turn dough out onto a lightly floured surface and roll into a 12-inch log. Transfer to prepared baking sheet and gently flatten log until it's 1 inch thick. Beat remaining egg, then brush log with beaten egg and sprinkle with raw sugar. Bake until firm to the touch, about 45 minutes. Set aside to cool for 20 minutes, then use a serrated knife to cut loaf into 3/4-inch-thick slices.
• Arrange slices on 2 large, parchment-paper-lined baking sheets and bake, flipping halfway through, until lightly toasted, about 20 minutes; set aside to cool and harden. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

CRANBERRY-PISTACHIO CORNMEAL BISCOTTI

Steps:

• Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
• Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
• Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

PISTACHIO-CRANBERRY BISCOTTI

Steps:

• Heat oven to 325°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add orange peel and eggs, one at a time, beating thoroughly after each addition. On low speed, beat in flour, ground nuts, baking powder and salt. Stir in cranberries and 1/2 cup nuts.
• Divide dough in half. On 1 side of cookie sheet, shape half of dough into 10-inch log. Repeat with remaining dough on same cookie sheet.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes; remove from cookie sheet to cutting board. Cut logs crosswise into 1/2-inch slices; discard ends. Place slices, cut sides down, on cookie sheet.
• Bake about 18 minutes longer, turning once, until biscotti are crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Drizzle one side with melted baking chips; let stand until set before storing.

CRANBERRY PISTACHIO BISCOTTI

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.

CRANBERRY AND PISTACHIO BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS

Steps:

• Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
• In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and butter. Mix on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add the 2 whole eggs one at a time, blending thoroughly after each addition.
• Scrape down the sides of the bowl, add the pistachios, cranberries, and orange zest, and mix on low speed until blended. Add the cornmeal and mix again to blend. Add the reserved flour mixture and mix on low speed just until the dough comes together in a ball, about 20 seconds.
• Turn the dough out onto a lightly floured surface and roll into a log about 12 inches long. Transfer to the baking sheet and press to flatten the log to a 1-inch thickness. Brush with the beaten egg and sprinkle with the turbinado sugar.
• Bake until the log is just firm to the touch, about 50 minutes. Let cool for 20 minutes, then use a serrated knife to slice the log diagonally at 3/4-inch intervals. (The slices may look a little underdone at the center, which is okay.)
• Arrange the slices on the baking sheet and bake for 10 minutes. Carefully flip the biscotti over, return to the oven, and bake until lightly toasted, about 10 minutes longer. They will still be somewhat soft but will harden as they cool.
• Cool on a rack. Stored in an airtight container, these biscotti will keep for at least a week.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry.

PISTACHIO CRANBERRY BISCOTTI

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.

PISTACHIO CRANBERRY BISCOTTI

Steps:

• Place cranberries in a small bowl; sprinkle with orange juice. 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 the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough., On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool., For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.