Cranberry Pecan Biscotti Recipes

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CRANBERRY PECAN BISCOTTI



Cranberry Pecan Biscotti image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 30 biscotti

Number Of Ingredients 8

1 3/4 cups all-purpose flour, plus more for dusting
1 8.5-ounce box corn muffin mix
2/3 cup sugar
1 cup dried cranberries
3/4 cup chopped pecans
1/2 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
  • Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
  • Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.

PECAN CRANBERRY BISCOTTI



Pecan Cranberry Biscotti image

These delicious cookies are loaded with nuts and fruit! The dried cranberries and the lemon zest put these cookies in the not-too-sweet category. Great with a cup of tea/coffee or wrapped up and given as a gift!

Provided by MMers

Categories     Dessert

Time 1h25m

Yield 24 biscotti

Number Of Ingredients 10

1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
x lemon, zest of

Steps:

  • Preheat oven to 350F degrees.
  • Finely chop half the pecans, leaving the remaining pecans as halves.
  • Set aside.
  • In a large bowl, combine the baking powder, flour, sugar and salt.
  • Set aside.
  • In a small bowl, beat together the eggs, egg yolks and vanilla.
  • Add to dry ingredients and mix until sticky dough is formed.
  • Stir in pecans, cranberries and lemon zest.
  • Line a large baking sheet with parchment paper.
  • Divide dough in half.
  • With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
  • With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
  • Repeat with second half of dough, placing it about 4-5 inches away from first log.
  • Bake until golden brown, about 25-30 minutes.
  • Remove from oven and let stand for 10 minutes or until cool enough to handle.
  • In the meantime, reduce oven temperature to 275F degrees.
  • On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
  • Place pieces, cut side down, on baking sheet.
  • Bake for 20 minutes or until lightly toasted.
  • Turn cookies over and bake for 20 minutes longer or until slightly dry.
  • Cool on wire rack then store in an airtight container.

Nutrition Facts : Calories 146.5, Fat 5.6, SaturatedFat 0.7, Cholesterol 38.6, Sodium 37.3, Carbohydrate 21.9, Fiber 1.1, Sugar 10.9, Protein 2.9

PECAN-CRANBERRY BISCOTTI



Pecan-Cranberry Biscotti image

Pecans work well in this recipe, but you can substitute your favorite nut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
Zest of 1 lemon

Steps:

  • Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
  • In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
  • Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
  • On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

Provided by Food Network

Time 1h45m

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon almond extract, optional
2 eggs
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup dried cranberries
1 cup unsalted pistachios

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.

CRANBERRY AND PISTACHIO BISCOTTI



Cranberry and Pistachio Biscotti image

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

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.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

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

CRANBERRY BISCOTTI



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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