CRANBERRY PISTACHIO BISCOTTI
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
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-PISTACHIO BISCOTTI (COOKIE MIX)
Make and share this Cranberry-Pistachio Biscotti (Cookie Mix) recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 3h30m
Yield 40 biscotti, 40 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F
- In large bowl, stir together cookie mix, pudding mix and flour.
- Stir in melted butter and eggs until soft dough forms.
- Stir in pistachios and cranberries.
- Divide dough in half.
- On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
- Bake 18 to 20 minutes or until golden brown.
- Cool on cookie sheets 20 minutes.
- Reduce oven temperature to 250°F
- Place logs on cutting board.
- Cut crosswise into 3/4-inch slices.
- Place slices cut sides down on ungreased cookie sheets.
- Bake 40 minutes, turning once.
- Immediately remove from cookie sheets to cooling racks.
- Cool 10 minutes.
- With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies.
- Store loosely covered.
CRANBERRY PISTACHIO BISCOTTI
My very fav biscotti. I have to make it at Christmas for all my co-workers and they start asking for it well in advance!! 2 WW points a cookie but well worth it.
Provided by annroberts54
Categories Dessert
Time 1h20m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees.
- In a large bowl, mix togeather oil and sugar until well blended. Mix in the extracts then beat in eggs. Combine flour, salt, and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts by hand.
- Divide dough in half. Form 2 logs (12X2) on a cookie sheet that has been lined with parchment paper or other non-stick covering. Dough may be sticky, wet hands with water slightly to all easier handling.
- Bake for 35 minutes in teh preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. reduce oven heat to 275.
- Cut logs in the diagonal into 3/4" thick slices. Lay on sides on cookie sheet and bake for approximately 8-10 minutes or until dry. Cool and store in airtight container.
Nutrition Facts : Calories 96.5, Fat 4.7, SaturatedFat 0.7, Cholesterol 11.6, Sodium 34.3, Carbohydrate 11.8, Fiber 0.8, Sugar 5.2, Protein 2.3
CRANBERRY BISCOTTI
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.
PISTACHIO-CRANBERRY BISCOTTI
Enjoy these pistachio and cranberry cookies with a nutty twist!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 8 g, TransFat 0 g
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
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.
CRANBERRY PISTACHIO BISCOTTI
Wonderful for dunking but just as delicious alone, these slightly crunchy biscotti feature the flavorful combo of cranberries and pistachios.-Ruth Know, Annville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 3-1/2 dozen.
Number Of Ingredients 13
Steps:
- Place cranberries in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachios and cranberries with liquid., Divide dough into three portions. On a parchment paper-lined baking sheet, shape each portion into a 12-in. x 1-1/2-in. rectangle. Brush egg over rectangles and sprinkle with coarse sugar. Bake at 375° for 18-22 minutes or until set and lightly browned. Carefully remove to wire racks; cool for 15 minutes., 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 6-8 minutes on each side or until edges are browned. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 3g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 74mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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