Pistachio And Dried Cherry Biscotti Recipes

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CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Serve your guests with these cherry-pistachio biscotti that are dipped in melted white chocolate - a delicious Italian dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 36

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 cup coarsely chopped pistachio nuts
1 cup dried cherries
12 oz white chocolate baking bars or squares, chopped

Steps:

  • Heat oven to 350°F. Lightly spray 2 cookie sheets with cooking spray.
  • In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in vanilla and eggs. Stir in flour and baking powder until blended. Stir in nuts and cherries. Divide dough in half. On each cookie sheet, shape half of dough into 10-inch roll; flatten to 3-inch width.
  • Bake 25 minutes or until set and edges begin to brown. Remove from cookie sheets to cooling racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Place slices, cut sides down, on ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned and dry. Turn cookies over; bake 8 minutes longer or until lightly browned and dry. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • In small microwavable bowl, microwave white chocolate uncovered on High 1 minute, stirring once, until softened and chocolate can be stirred smooth. Dip one-third of each cookie in white chocolate. Place on waxed paper; let stand until set. Store tightly covered at room temperature.

Nutrition Facts : Calories 167, Carbohydrate 22 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 56 mg

CHERRY-PISTACHIO BISCOTTI



Cherry-Pistachio Biscotti image

Provided by Katie Lee Biegel

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup chopped dried cherries
1/2 cup chopped pistachios

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
  • Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.

PISTACHIO AND DRIED-CHERRY BISCOTTI



Pistachio and Dried-Cherry Biscotti image

Provided by Karen DeMasco

Categories     Breakfast     Brunch     Dessert     Christmas     Easter     Picnic     Low Fat     Low Cal     Mother's Day     Father's Day     New Year's Day     Dried Fruit     Cherry     Pistachio     Birthday     Healthy     Christmas Eve     Party     Bon Appétit     Kidney Friendly

Yield Makes about 4 dozen

Number Of Ingredients 14

2 cups unbleached all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons vegetable oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries
1 cup unsalted, shelled pistachios

Steps:

  • Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
  • Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
  • Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.

PISTACHIO-CRANBERRY BISCOTTI FOR A CROWD



Pistachio-Cranberry Biscotti for a Crowd image

Field editor Dawn Fagerstrom of Warren Minnesota says friends were delighted to receive her fruit and nut biscotti mix. "Layer the dry ingredients in a clear jar, add a bow and attach the instructions for preparation and baking," she notes.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 cookies.

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup sugar, divided
3/4 cup pistachios
3/4 cup dried cranberries or cherries
ADDITIONAL INGREDIENTS:
1/3 cup butter, softened
2 eggs

Steps:

  • Combine flour and baking powder; pour into a wide-mouth 1-qt. glass container with a tight-fitting lid. Sprinkle cinnamon around edge of container. Layer with 1/3 cup sugar, pistachios and cranberries, packing each layer tightly (do not mix). Pour remaining sugar down the center. Cover and store in a cool, dry place for up to 6 months., To prepare biscotti: In a large bowl, beat butter and eggs. Gradually stir in biscotti mix (dough will be sticky). Chill for 30 minutes. , Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 25-30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in.-thick slices. Place cut side down on an ungreased baking sheet. Bake for 5 minutes. Turn and bake 5-6 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 183 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 121mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.

CHERRY PISTACHIO BISCOTTI



Cherry Pistachio Biscotti image

To make ahead, let the biscotti cool completely and store in a sealed container at room temperature for up to a week.

Provided by Ina Garten

Time 3h

Yield 25 to 30 biscotti

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3 extra-large eggs, at room temperature, one separated
2 teaspoons pure vanilla extract
3 cups all-purpose flour
11/3 cups almond meal or almond flour, such as Bob?s Red Mill
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup shelled pistachios
1/2 cup whole dried cherries
Turbinado sugar, such as Sugar in the Raw

Steps:

  • Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
  • In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries.
  • Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.
  • Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
  • Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

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Top Asked Questions

How do you make Cherry Pistachio Biscotti at home?
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. In a medium-sized bowl, beat the butter, sugar, salt, flavor, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled.
How do you make a cherry almond biscotti?
Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture.
How to make cherry pie with pistachios and cherries?
Stir in the pistachios and cherries. Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan. Place the reserved egg white in a bowl and beat with a whisk for 15 seconds.
What's the best way to make a biscotti?
Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.—Karen DeMasco Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds.

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