Pistachio Chocolate Biscotti Recipes

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CHOCOLATE-PISTACHIO BISCOTTI



Chocolate-Pistachio Biscotti image

Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

6 tablespoons unsalted butter, softened, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts
1/2 cup chocolate chips
Pistachio ice cream

Steps:

  • Heat oven to 350 degrees. Butter and flour a baking sheet; set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.
  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees.
  • On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream.

CHOCOLATE-PISTACHIO BISCOTTI



Chocolate-Pistachio Biscotti image

These twice-baked cookies from Tuscany are made for dipping in a robust cup of espresso, though milk or hot chocolate wouldn't be a bad choice either. If you can't find shelled pistachios, or balk at their hefty price tag, feel free to replace them with the nut of your choice (walnuts are a particularly lovely option).

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 2 dozen cookies

Number Of Ingredients 9

1 1/2 cups shelled pistachios
1/2 stick (4 tablespoons) unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs plus 1 large egg yolk
3 cups all-purpose flour, plus more as needed
1 1/3 cups sugar
2 teaspoons baking powder
1 1/4 cups chocolate chips

Steps:

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper; set aside. Place the pistachios on a rimmed baking sheet and toast in the oven, shaking the baking sheet occasionally, until fragrant, about 10 minutes. Remove to a cutting board and allow to cool slightly. Roughly chop, then cool completely.
  • In a mixer, beat together the butter, vanilla, salt, eggs and egg yolk. Add the flour, sugar and baking powder and mix on low until a rough dough begins to form. Add the pistachios and chocolate chips and continue to mix. If the dough seems dry, add some cold water a teaspoon at a time. If the dough is too wet, add a pinch of flour.
  • Turn the dough out onto a lightly floured cutting board and knead gently to make sure the chocolate chips and pistachios are evenly distributed. Divide the dough in half, and shape each into a 10-by-3-inch log. Place onto one of the prepared baking sheets and bake until golden, about 30 minutes. Reduce the oven temperature to 300 degrees F. Let the biscotti rest until cool enough to handle, about 10 minutes.
  • Slice the logs into 3/4-inch pieces, and arrange them on the baking sheets, cut-side down. Bake until toasted and golden on top, about 25 minutes. Flip them over and continue to bake until dry and just barely golden brown, another 25 minutes. Transfer to a rack to cool completely, about 15 minutes.
  • Biscotti will keep in an airtight container for 2 weeks.

CHOCOLATE PISTACHIO BISCOTTI



Chocolate Pistachio Biscotti image

Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 40 cookies.

Number Of Ingredients 11

1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
3 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1/3 cup baking cocoa
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1/2 cup pistachios
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 107 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CATHY'S CHOCOLATE-PISTACHIO BISCOTTI



Cathy's Chocolate-Pistachio Biscotti image

New York City newlywed Cathy No Rebatta loves to make these twice-baked cookies to give as gifts. They're great for dunking in milk or coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 44

Number Of Ingredients 10

2 cups all-purpose flour (spooned and leveled)
1 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup shelled unsalted pistachios
4 ounces dark chocolate, chopped
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in pistachios and chocolate. In a small bowl, whisk together eggs, butter, vanilla, and cocoa. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).
  • Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar. Divide dough in half and place on sheet. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.
  • Reduce oven to 300 degrees. Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 74 g, Fat 3 g, Protein 2 g

PISTACHIO, RASPBERRY, AND WHITE CHOCOLATE BISCOTTI



Pistachio, Raspberry, and White Chocolate Biscotti image

Categories     Cookies     Chocolate     Dessert     Bake     Christmas     Dried Fruit     Pistachio     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen

Number Of Ingredients 11

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons canola oil
2 1/2 teaspoons almond extract
3/4 cup shelled raw unsalted natural pistachios
1 cup dried raspberries or chopped dried strawberries (about 5 ounces)
1/2 cup chopped high-quality white chocolate (such as Lindt or Perugina)
8 ounces high-quality white chocolate (such as Lindt or Perugina) and/or 8 ounces bittersweet or semisweet chocolate, chopped

Steps:

  • Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
  • Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.
  • Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
  • Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.
  • Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)

CHOCOLATE-DIPPED PISTACHIO BISCOTTI



Chocolate-Dipped Pistachio Biscotti image

Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h27m

Yield 60

Number Of Ingredients 14

Reynolds® Parchment Paper
¾ cup granulated sugar
5 tablespoons butter, melted and cooled
1 tablespoon vanilla
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
2 egg whites
1 cup snipped dried apricots
1 ¾ cups dry-roasted pistachio nuts, chopped and divided
2 cups all-purpose flour
½ cup cornmeal
12 ounces bittersweet chocolate, chopped
1 tablespoon shortening

Steps:

  • Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
  • Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
  • Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
  • Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
  • Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
  • Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
  • Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 12.1 g, Cholesterol 9 mg, Fat 5 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 2.1 g, Sodium 54.7 mg, Sugar 6.5 g

CHOCOLATE CHILE BISCOTTI



Chocolate Chile Biscotti image

The word "biscotti" comes from the Latin biscoctus, or twice cooked: The dough is rolled into logs and given a spell in the oven, then cooled, sliced and slotted back in to bake a little more. The second turn in the oven essentially sucks them dry and gives them that signature crunch. Too much crunch, however, and they can be a little flinty. The pastry chef Mark Sopchak makes biscotti that are shorter and narrower - "Biscottini!" an Italian passerby once said - and ever so slightly softer, with the addition of butter. These cookies are thin enough to snap smartly under the teeth and then obligingly crumble. Inspired in part by Mexican mole, they have a touch of creaminess from cashews and a wild streak of chile powder, just enough to make you hum.

Provided by Ligaya Mishan

Categories     cookies and bars, dessert

Time 3h

Yield 36 to 40 small biscotti

Number Of Ingredients 11

2 cups/272 grams all-purpose flour, plus more for dusting
1/3 cup/32 grams Dutch-processed cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup/114 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar, plus more for sprinkling
2 tablespoons ancho chile powder
2 large eggs
1 teaspoon vanilla extract
2/3 cup/85 grams roasted and unsalted cashews, roughly chopped
1/2 cup/100 grams chocolate chips (any type)

Steps:

  • Position a rack in the center of the oven and heat the oven to 350 degrees.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a stand mixer fitted with a paddle attachment, beat the butter, sugar and chile powder on medium-low speed until smooth and well combined, about 2 minutes.
  • Increase the speed to medium. With the mixer running, add the eggs, 1 at a time, pausing to scrape down the sides of the bowl if needed, then add the vanilla extract. Beat until well mixed, about 1 minute.
  • Turn the speed to low and, with the mixer running, add the flour mixture a little at a time. Continue mixing until the dry ingredients are almost incorporated, scraping the bowl as needed, then add the cashews and chocolate chips all at once. Keep mixing until the cashews and chocolate have integrated and a thick dough has formed.
  • Divide the dough in half and roll each half into a 12-inch log. (You can use a sheet of wax or parchment paper to help roll the dough evenly, or dust with extra flour if the dough is sticky.) Place both logs on a half-sheet pan lined with parchment paper, then flatten both logs with your palms until about 1-inch thick. Sprinkle each with a little granulated sugar to evenly coat.
  • Bake until the logs lose their sheen, 20 to 25 minutes. There should still be some softness in the middle of each log when gently pressed. Be careful not to overbake, as the logs may break when sliced later.
  • Turn off the oven, take out the biscotti and let cool on the sheet pan for a few hours. (The longer they rest, the easier they will be to slice without breaking.)
  • For the second bake, heat the oven to 300 degrees. (The temperature is lower for gentler, more even baking.)
  • Using a serrated knife, slice each log at an angle into ½-inch slices. You may trim and discard the ends or bake them along with the other slices - they taste just as good. Place the slices, cut sides down, on the same parchment-lined half-sheet pan. (You don't need to be careful about spacing them out.)
  • Bake for about 25 minutes, or until the biscotti are no longer soft to the touch. They will harden a little further after cooling. Remove from the oven and cool completely on the pan. The biscotti will keep for 2 weeks in an airtight container at room temperature.

CHOCOLATE-ESPRESSO-PISTACHIO BISCOTTI



Chocolate-Espresso-Pistachio Biscotti image

I had some pistachios in the freezer that I needed to use up and I developed this recipe. I think it came out quite nicely, not too sweet. Hazelnuts or almonds can be substituted for the pistachios (make sure to toast them first). Let me know what you think!

Provided by evelynathens

Categories     Dessert

Time 1h10m

Yield 40 biscotti

Number Of Ingredients 14

3 1/2 cups flour, plus up to
2 tablespoons more flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon clove
4 tablespoons cocoa powder
3 teaspoons espresso powder (I use Nescafe)
1/3 cup water
3 large eggs
1/2 cup olive oil
1 1/2-2 cups pistachios

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a large rectangular baking pan with a light coating of olive oil.
  • Sift all dry ingredients together.
  • In small bowl, dissolve espresso powder in 1/3 cup water.
  • Add eggs and olive oil and beat with a whisk until well-combined.
  • Pour wet ingredients into dry, add pistachios and (yes, I do this by hand) start mixing the flour gently into the liquids until all the ingredients have been incorporated and you have a malleable dough.
  • If the dough is a bit sticky, sprinkle over 1 tablespoonful of flour and turn dough into the flour to coat.
  • Knead the flour in.
  • The dough should now be malleable without being sticky.
  • If it is still sticky, repeat with another tablespoonful of flour.
  • Cut dough into 3 equal pieces and shape into logs that are about 12 inches long and 2 ½ inches wide (every person’s logs are slightly different – they will spread while baking so have a good distance between them).
  • Bake for 30 minutes.
  • The biscotti will have risen only slightly, spread out some, and have a cracked surface.
  • Cool completely.
  • Preheat oven to 300 degrees F.
  • With a serrated bread knife and a straight, downwards motion, cut biscotti at just under ½ inch intervals on the diagonal.
  • (this will leave you with 6 not-so-nice-looking end pieces that you can munch on there and then) Place the pieces, cut side down, back in the baking pan.
  • Not all the pieces may fit, in which case you’ll have to bake a second pan's worth after the first.
  • Staggering two pans is not suggested unless you have a convection oven and can use that feature to make sure there is even heat distributed within the oven.
  • Bake 15 minutes, turn pieces over, bake 15 minutes longer.
  • Cool completely and keep in an airtight container.

CHOCOLATE PISTACHIO BISCOTTI



Chocolate Pistachio Biscotti image

Make and share this Chocolate Pistachio Biscotti recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 53m

Yield 12 biscottis

Number Of Ingredients 9

6 tablespoons unsalted butter, room temperature (plus more for baking sheet)
2 cups all-purpose flour (plus more for baking sheet)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nut
1/2 cup chocolate chips

Steps:

  • Preheat over to 350 degrees.
  • Butter and flour baking sheets and set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
  • Cream butter and sugar together until light and fluffy.
  • Add eggs, beat till well combined, scaping sides, if necessary.
  • Add flour mixture and stir to form a stiff dough.
  • Stir in pistachio nuts and chocolate chips.
  • Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches.
  • Bake till slightly firm, about 25 minutes.
  • Cool on rack for 5 minutes.
  • Reduce oven temperature to 300 degrees.
  • Cut biscotti on the diagonal into 1" thick slices.
  • Arrange on baking sheet cut side down and bake till crisp, but slightly soft in center, about 8 minutes.

Nutrition Facts : Calories 302.3, Fat 13.9, SaturatedFat 6, Cholesterol 50.5, Sodium 167.8, Carbohydrate 41.9, Fiber 3.2, Sugar 21.4, Protein 6.4

PISTACHIO BISCOTTI



Pistachio Biscotti image

Biscotti are easy to make and keep for up to 2 weeks in an airtight tin. They taste even better a day or two after baking. They are perfect for dunking, in red wine, sweet wine, coffee or tea. Almonds or walnuts can replace the pistachios if desired.

Provided by David Tanis

Categories     cookies and bars, dessert

Time 1h15m

Yield About 2 1/2 dozen

Number Of Ingredients 10

1/2 cup/113 grams unsalted butter (1 stick), softened
3/4 cup/150 grams granulated sugar
2 large eggs
Zest of 1 large lemon (about 1 teaspoon)
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups/250 grams all-purpose flour, plus more for rolling
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
3/4 cup whole pistachios

Steps:

  • Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.
  • In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.
  • Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)
  • Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don't rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.
  • Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI



White Chocolate Pistachio and Cranberry Biscotti image

Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 10

3/4 cup sugar
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white baking chips
3/4 cup dried cranberries
3/4 cup pistachios

Steps:

  • Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 81mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

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Using a sharp chef's knife, cut the logs into 1/3-inch-thick diagonal slices. Arrange the slices on the baking sheets; bake for about 20 minutes, until dry. Let cool completely. Partially dip the …
From myrecipes.com


CHOCOLATE AND PISTACHIO BISCOTTI RECIPE - BBC FOOD
Preheat the oven to 160C/350F/Gas 4. Combine all the dry ingredients in a bowl, add the egg yolk and vanilla and mix well to form a dough. Lightly knead the dough on a floured work surface …
From bbc.co.uk


CHOCOLATE PISTACHIO BISCOTTI RECIPE - COUNTRY LIVING MAGAZINE
2011-11-17 Set aside. In a medium saucepan, bring 1 1/2 cups water and 1 cup sugar to a boil. Add zest and simmer for 4 minutes. Set aside to cool. Place chocolate chips in a food …
From countryliving.com


CHOCOLATE-PISTACHIO-CHERRY BISCOTTI RECIPE | MYRECIPES
Step 5. Bake 25 to 30 minutes or until dough is firm to the touch. Let cool completely on baking sheet on a wire rack. Step 6. Transfer logs to a cutting board, and cut into 1/2- to 3/4-inch-wide …
From myrecipes.com


CRANBERRY AND PISTACHIO BISCOTTI - INSIDE THE RUSTIC KITCHEN
2022-01-20 Preperation tips! Preheat the oven to 350F (180C) Line a large baking tray (11x17 inches) or two smaller ones with baking parchment. Roughly chop the pistachios and …
From insidetherustickitchen.com


CHOCOLATE-DIPPED PISTACHIO BISCOTTI | REYNOLDS BRANDS
Step 1. PREHEAT oven to 325°F. Line a large baking sheet with Reynolds Kitchens ® Parchment Paper with SmartGrid ®; set aside. Step 2. STIR together the sugar, butter, vanilla, baking …
From reynoldsbrands.com


PISTACHIO BISCOTTI | ATOP RECIPE
Best Pistachio Recipe. These little Pistachio Biscotti are crunchy easy to make and yummy. They are perfect served with coffee or hot chocolate. Top Best
From atoprecipe.com


PISTACHIO CREAM FILLED BISCOTTI - COOKING WITH NONNA
2020-09-08 Get the Pistachio Cream HERE! In a large mixing bowl whisk together the flour, sugar, baking powder and salt. Add the butter and using a pastry blender or a fork, begin to …
From cookingwithnonna.com


PISTACHIO BISCOTTI RECIPES
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.
From recipes.servegame.org


PISTACHIO & CHOCOLATE CHUNK BISCOTTI - AMERICAN PISTACHIOS
13 logs @ 905 g (32 oz) = 400 individual pieces depending on size. Ingredients. Dough. g/ml. lbs./oz. Baker's % Yield % Notes
From americanpistachios.org


CHOCOLATE CHERRY BISCOTTI WITH PISTACHIO - LINDYSEZ | RECIPES
2020-11-12 Turn the mixer to low; add the flour (mixture) and mix until completely incorporated; add the pistachios, cherries, and chocolate, if using, Mix by hand or machine until well …
From lindysez.com


CRANBERRY PISTACHIO CHOCOLATE BISCOTTI RECIPE - RECIPES.NET
2022-03-22 Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
From recipes.net


ITALIAN PISTACHIO BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
2021-11-04 Line a cookie sheet with parchment paper. In a mixing bowl whisk together the flour, salt and baking powder, make a well in the middle and add the sugar, butter, egg, zest (if …
From anitalianinmykitchen.com


CHOCOLATE-PISTACHIO BISCOTTI | BISCOTTI RECIPE, COOKIE RECIPES ...
Dec 23, 2011 - Chocolate biscotti -- full of pistachios and chocolate chips -- are paired with pistachio ice cream. Softer than traditional biscotti, these are baked for a shorter time.
From pinterest.ca


PISTACHIO BISCOTTI - BETTER HOMES & GARDENS
Preheat oven to 375 degrees F. In mixing bowl beat butter on medium to high 30 seconds. Add sugar and baking powder; beat until combined, scraping bowl. Beat in egg and vanilla. Add …
From bhg.com


PISTACHIO RASPBERRY CHOCOLATE BISCOTTI RECIPE
Years ago when I worked for Starbucks, one of my favorite parts of the night was once the doors were closed and could sit in the quiet back office, sipping a latte and nibbling on a biscotti …
From yummymummyclub.ca


CRANBERRY ORANGE PISTACHIO BISCOTTI BEST RECIPES
How to make cranberry-pistachio biscotti? Cranberry-Pistachio Biscotti is crunchy and perfect for dipping into coffee. Preheat oven to 350ºF. Line a large baking sheet with parchment. …
From findrecipes.info


DOUBLE CHOCOLATE AND PISTACHIO BISCOTTI – BRAIN HEALTH KITCHEN
Instructions. Preheat the oven to 375ºF with a rack set in the center position. Line a rimmed baking sheet with parchment paper or a silicone mat. In a medium bowl, whisk together the …
From brainhealthkitchen.com


CHOCOLATE-PEANUT BUTTER-PISTACHIO BISCOTTI - BAKE FROM SCRATCH
In a medium bowl, whisk together flour, cocoa, baking powder, espresso powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined …
From bakefromscratch.com


CHOCOLATE PISTACHIO BISCOTTI RECIPE - RECIPES.NET
Perfect for coffee dunking, this chocolate pistachio biscotti delights with a bursting choco and nutty flavor accompanied by a wondrous crunch!
From recipes.net


PISTACHIO CRANBERRY BISCOTTI RECIPES
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
From recipes.servegame.org


CHOCOLATE PISTACHIO BISCOTTI | KQED
2015-08-27 Recipe: Chocolate Pistachio Biscotti. Preheat the oven to 350 degrees. Process the flour, cocoa powder, sugar, baking powder, and salt in a food processor for 5 seconds. …
From kqed.org


CHOCOLATE PISTACHIO BISCOTTI RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Chocolate Pistachio Biscotti Recipe are provided here for you to discover and enjoy ... Easy Way To Temper Chocolate How To Temper Chocolate …
From recipeshappy.com


CHOCOLATE PISTACHIO BISCOTTI - THE CULINARY CHASE
2009-05-01 2 large eggs. 1 cup shelled pistachio nuts. 1/2 cup chocolate chips. Preheat oven to 180c (350f). Butter and flour a baking sheet; set aside. In a medium bowl, whisk together …
From theculinarychase.com


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