PISTACHIO FIG BISCOTTI
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
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-FIG BISCOTTI
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
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 BISCOTTI
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 BISCOTTI
Amazing served with lychee sorbet and coffee.
Provided by actonsilly
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Per heat oven 180oC grease a 9x16 cm loaf tin and line base & side with baking paper.
- Beat egg whites in a large bowl until stiff peaks form. Gradually add caster sugar. Beat until mixture is thick and glossy. Fold in cornflour ginger and pistachio and vanilla.
- Pour into prepared baking tin & bake for 30 min, or until golden brown and firm to touch. Cool in tin until cool to touch.
- Reduce oven temperature to 150oC. Cut length ways and in half then icm fingers. place in a single layer on tray and bake for 10 to 15 min, or until crispy brown.
- Cool completely on tray and store in an airtight container. Keeps 4-5 days.
PISTACHIO BISCOTTI
Make and share this Pistachio Biscotti recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 1h25m
Yield 18 Cookies
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees.
- Position rack in center of oven.
- Combine flour, baking powder and salt in a medium bowl and set aside.
- Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
- Gradually stir in dry ingredients until smooth.
- Stir in nuts.
- Form dough into a 15x4 ½-inch log or prepared sheet.
- Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
- Cool for 15 minutes.
- Keep oven on.
- With serrated knife, cut log on angle into 18 ½" thick slices.
- Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
- Turn cookies over and bake 10-12 minutes more.
- Cool cookies on wire racks.
- Note: if you can't find pistachio, you can substitute almonds.
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
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- Preheat the oven to 350°F (177°C). Spread the nuts over a baking sheet and bake for 6-8 minutes, or until golden and toasty. While you wait, line a large baking sheet with parchment paper or silicone baking mat. Set aside the ready nuts to cool.
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- Mix the flour, baking powder, and salt together in a medium bowl then sift them over the egg mixture. Gently mix with a rubber spatula until everything is just combined. Fold in orange zest along with the nuts and figs.
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