Pistachio Fig Biscotti Recipes

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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

PISTACHIO BISCOTTI



Pistachio Biscotti image

Provided by Tyler Florence

Categories     dessert

Time 1h35m

Yield 24 cookies

Number Of Ingredients 8

1 1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
  • In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
  • Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

PISTACHIO-FIG BISCOTTI



Pistachio-Fig Biscotti image

These crunchy Italian cookies are delicious dipped in strong coffee or dessert wine.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 3 dozen

Number Of Ingredients 12

1/2 teaspoon whole fennel seeds
8 tablespoons (1 stick) unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon anise extract or Sambuca
1 teaspoon freshly grated lemon zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shelled pistachios
4 ounces dried figs, (about 6 large), stems removed, cut into 1/4-inch dice

Steps:

  • Heat oven to 350 degrees. In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes. Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
  • In a medium bowl, combine remaining ingredients. Add to butter mixture. Mix on low speed until just incorporated. Remove dough to a clean surface; divide into quarters. Form into 9-by-1-inch logs, place on an ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
  • Remove from oven, and cool slightly. Reduce oven temperature to 275 degrees. Using a serrated knife, cut logs on the diagonal into 1/2-inch thick slices. Arrange biscotti on their sides on a baking sheet. Return to oven, and bake until golden, about 30 minutes. Turn biscotti over, and bake for 30 minutes more.

PISTACHIO FIG BISCOTTI



Pistachio Fig Biscotti image

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

Provided by seahorse73

Categories     Dessert

Time 2h

Yield 36 biscotti

Number Of Ingredients 12

1/2 teaspoon fennel seed
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon anise extract or 1 teaspoon sambuca romana
1 teaspoon grated lemon, zest of
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shelled pistachios
4 ounces dried figs, stems removed,cut into 1/4 inch dice

Steps:

  • Heat oven to 350 degrees.
  • In a small pan over medium-low heat, toast fennel seeds, swirling the pan; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until smooth, about 2 minutes.
  • Add eggs, extracts, and zest, and beat on medium speed until creamy and light, 2 to 3 minutes.
  • In a medium bowl, combine remaining ingredients.
  • Add to butter mixture.
  • Mix on low speed until just incorporated.
  • Remove dough to a clean surface; divide into quarters.
  • Form into 9x1 inch logs, place on ungreased baking sheet 2 inches apart, and bake until lightly browned, 25 to 30 minutes.
  • Remove from oven, and cool slightly.
  • Reduce oven temperature to 275 degrees.
  • Using a serrated knife, cut logs on the diagonal into 1/2" thick slices.
  • Arrange biscotti on their sides on a baking sheet.
  • Return to oven, and bake until golden, about 30 minutes.
  • Turn biscotti over, and bake for 30 minutes more.

PISTACHIO-RAISIN BISCOTTI



Pistachio-Raisin Biscotti image

Biscotti are baked twice for extra crunch, first as a log, then in slices. You can use other nuts and dried fruits in this recipe, such as hazelnuts and cherries, or almonds and apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 48

Number Of Ingredients 8

2 1/4 cups all-purpose flour, plus more for work surface
3/4 cup sugar
3/4 cup shelled unsalted pistachios
3/4 cup golden raisins
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, mix flour, sugar, pistachios, raisins, baking powder, and salt. In a small bowl, whisk together eggs and vanilla; add to flour mixture, and mix until combined (dough will be stiff; use hands if necessary to incorporate flour). Divide dough in half.
  • On a lightly floured work surface, roll each dough half into a 12-inch log; transfer logs to a baking sheet, and gently press to a 7/8-inch thickness. Bake until risen and firm, 15 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
  • Reduce oven temperature to 300 degrees. On a cutting board, use a serrated knife to slice logs into 1/2-inch-thick slices. Lay slices in a single layer on baking sheet; bake until dry and just starting to brown, 15 to 20 minutes. Transfer to a rack to cool completely.

Nutrition Facts : Calories 58 g, Fat 1 g, Protein 1 g

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