Pistachio And Cranberry Biscotti Whole Foods Website Recipes

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 PISTACHIO BISCOTTI - WHOLE FOODS

Steps:

• Cream butter and sugar at medium-high speed until light and fluffy.
• Add eggs, one a time, and blend until smooth.
• Add vanilla, flour, baking powder and salt.
• Mix until just blended (do not overbeat).
• Stir in cranberries and pistachios by hand.
• Preheat oven to 325°F.
• Divide dough in half.
• On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12–14 inches long.
• Place both on a non-stick baking sheet a few inches apart.
• Bake for 25 minutes or until barely golden.
• Let cool for 10 minutes.
• Slice logs on the diagonal about 1/2-inch thick.
• Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown.
• Let cool.
• Makes about 3 dozen.
• Will keep for several weeks in an airtight container.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Place cranberries in a medium bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.
• In a medium bowl, cream butter and sugar at medium-high speed until light and fluffy, about 4 minutes.
• Add eggs, one a time, and blend until smooth.
• Add vanilla, flour, baking powder and salt. Mix until just blended.
• Stir in cranberries and pistachios by hand.
• Preheat the oven to 325°F. Divide dough in half.
• On a lightly floured surface, knead dough a few times, then shape into two long, slightly flattened, logs, about 2 inches wide and 12 to 14 inches long.
• Place both on a non-stick baking sheet a few inches apart. Bake until just beginning to brown, about 25 minutes.
• Let cool for 10 minutes. Use a serrated knife to slice logs on the diagonal into 1/2-inch-thick slices.
• Place slices on baking sheet, cut-side up, and bake again for 20 minutes, flipping halfway through baking, until golden brown. Let cool completely.

PISTACHIO AND CRANBERRY BISCOTTI--WHOLE FOODS WEBSITE

Steps:

• Preheat oven to 350°F
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In a large bowl, whisk together melted butter, eggs, maple syrup and vanilla.
• Using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm dough.
• Mix in pistachios and cranberries and combine well (you can knead the dough with your hands if you'd like).
• Divide dough into two equal portions and transfer to a parchment-covered baking sheet. Shape into two logs, each about 12 inches long and about 1 inch tall. Leave space between logs to allow space for dough to spread during cooking!
• Bake for 30 to 35 minutes, until logs are firm and beginning to turn golden brown.
• Remove from oven. Use a serrated knife to slice logs into slices, 1/2 to 1 inch thick.
• Arrange slices on baking sheet and bake 20 to 25 minutes, turning cookies once halfway through, until golden and crisp (I like mine extra crispy, so I turn the oven down to 300° and let the cut cookies bake a little longer).
• Remove from oven and transfer cookies to baking rack to cool completely.
• Meanwhile, melt chocolate separately over a double boiler (or in microwave). When cookies are cool, drizzle with dark chocolate and refrigerate to allow chocolate to harden (a few minutes).