Pistachio Raisin Biscotti Recipes

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GLUTEN-FREE RAISIN PISTACHIO BISCOTTI



Gluten-Free Raisin Pistachio Biscotti image

I use a mix of almond flour and either millet flour or cornmeal for these. They are irresistible. If you soak the raisins in amaretto before you make the biscotti there will be a slightly bitter edge to the flavor. As in other whole grain biscotti I use some butter here, which makes for a more delicate cookie, requiring a slightly thicker slice than a wheat flour cookie.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h30m

Yield 3 1/2 to 4 dozen biscotti

Number Of Ingredients 12

120 grams (approximately 2/3 cup) golden raisins
125 grams (approximately 1 cup) millet meal or fine cornmeal
60 grams (approximately 1/2 cup) cornstarch
150 grams (approximately 1 1/4 cups) almond flour
10 grams (approximately 2 teaspoons) baking powder
1 gram (approximately 1/4 teaspoon) salt
55 grams (2 ounces) butter, at room temperature
125 grams (approximately 2/3 cup, tightly packed) organic brown sugar
110 grams eggs (2 large)
5 grams (1 teaspoon) vanilla extract
2 grams (1/2 teaspoon) almond extract
100 grams (approximately 3/4 cup) chopped lightly toasted pistachios

Steps:

  • Place the raisins in a bowl and cover with warm water (or see variation below). Let sit for 10 minutes, then drain and set the raisins on paper towels.
  • Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the millet flour or cornmeal, cornstarch, almond flour, baking powder and salt.
  • In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, vanilla extract and almond extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the pistachios and raisins and beat at low speed until mixed evenly through the dough.
  • Divide the dough and shape into 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 50 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 30 minutes or longer.
  • Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven for 10 minutes. Turn over and bake for another 10 to 15 minutes, until the slices are dry and lightly browned.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 31 milligrams, Sugar 5 grams, TransFat 0 grams

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.

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

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

Provided by Julesong

Categories     Dessert

Time 1h25m

Yield 18 Cookies

Number Of Ingredients 11

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon grated lemon, rind of
1 cup shelled pistachios, chopped

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.

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

ALMOND AND RAISIN BISCOTTI



Almond and Raisin Biscotti image

Anne Burrell's biscotti are nicely buttery and crisp-tender, not rock hard. And there's no better pairing than the anise and orange that she adds to the dough.

Provided by Anne Burrell

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 13

1 stick (4 ounces) unsalted butter, at room temperature
1 cup granulated sugar
1 orange, zested
2 large eggs plus 1 egg white
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
Pinch fine salt
1/2 cup whole blanched almonds, toasted
1/2 cup golden raisins
1 tablespoon anise seeds
2 tablespoons turbinado sugar
Coffee or Vin Santo, for dipping

Steps:

  • Preheat the oven to 300 degrees F.
  • In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
  • whole eggs one at a time. Stir in the vanilla.
  • Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
  • Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
  • Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
  • Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
  • Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
  • Biscolicious!

CINNAMON BISCOTTI WITH PISTACHIOS



Cinnamon Biscotti with Pistachios image

Delicious cinnamon biscotti that go great with coffee or tea. Cinnamon chips (found next to chocolate chips) give it an extra burst of cinnamon. Co-workers request that I make these regularly and bring to work for the morning coffee break.

Provided by MaryK

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup butter at room temperature
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup cinnamon baking chips
1 cup shelled pistachio nuts
1 egg white, beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
  • Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
  • Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
  • Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
  • Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.

Nutrition Facts : Calories 134.6 calories, Carbohydrate 16.9 g, Cholesterol 17.4 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 106.2 mg, Sugar 10.1 g

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.

CINNAMON-RAISIN BISCOTTI



Cinnamon-Raisin Biscotti image

Provided by Tony DiSalvo

Categories     Cookies     Mixer     Dessert     Bake     Low Fat     Raisin     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield MAKES ABOUT 2 DOZEN

Number Of Ingredients 10

1 large egg
1/2 cup sugar
1 tablespoon brandy
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon (generous) salt
1/3 cup raisins
1/3 cup whole almonds, toasted

Steps:

  • Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
  • Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
  • Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

GINGER RAISIN BISCOTTI



Ginger Raisin Biscotti image

Make and share this Ginger Raisin Biscotti recipe from Food.com.

Provided by Chris Reynolds

Categories     Dessert

Time 1h10m

Yield 36 cookies

Number Of Ingredients 10

2 eggs
3/4 cup sugar
1/4 cup molasses
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup raisins
3 tablespoons chopped crystallized ginger

Steps:

  • Preheat oven to 350°F Line two 9x4" baking sheets with parchment paper and set aside.
  • Measure flour, cinnamon, baking soda, and salt into a small mixing bowl and stir together; set aside. In a medium bowl, beat eggs, sugar, molasses, and vanilla until smooth. Add dry ingredients a little at a time, mixing well after each addition to a stiff dough. Divide in half. Flatten each half to 1/2" rectangle on baking sheet.
  • Bake 30 minutes; cool slightly. Cut into 1/2" slices and arrange cut sides down on baking sheet. Reduce heat to 200F and bake for 15 minutes. Turn and bake 15 minutes more. Cool completely.

Nutrition Facts : Calories 64.8, Fat 0.4, SaturatedFat 0.1, Cholesterol 10.3, Sodium 39, Carbohydrate 14.3, Fiber 0.3, Sugar 7.3, Protein 1.2

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From pinterest.ca


PISTACHIO LEMON BISCOTTI - THE CLASSY BAKER
2021-02-28 Step 1: Sift and combine your dry ingredients (flour, baking powder, salt) in a medium-sized bowl. Step 2: Mix sugar and eggs. Then, add lemon zest. Tip: Use a stand mixer with the paddle attachment if you have one. Add eggs one by one and mix well after each addition. Step 3: Add dry ingredients to wet ingredients.
From theclassybaker.com


CRANBERRY PISTACHIO BISCOTTI - SKINNYTASTE
2011-12-19 Instructions. Preheat oven to 375°. Line baking sheet with silpat or parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add pistachios, cranberries and mix. In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add vanilla and eggs, one at a time.
From skinnytaste.com


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 using) and vanilla. Mix with the flat beaters until almost combined, then add the pistachios (or pistachio/chocolate chip mixture).
From anitalianinmykitchen.com


PISTACHIO BISCOTTI RECIPE | MYRECIPES
Step 4. Bake at 350° for 20 minutes or until golden brown. Reduce oven temperature to 325°. Remove log from baking sheet; cool 10 minutes on a wire rack. Using a serrated knife, cut log diagonally into 24 (1/2-inch) slices. Place slices upright on baking sheet; bake at 325° for 20 minutes or until crisp.
From myrecipes.com


DAISY LANE CAKES: PISTACHIO WITH GOLDEN RAISIN BISCOTTI
2009-09-02 Pistachio and Golden Raisin Biscotti Reprinted with permission from "Biscotti" by Lou Seifert Pappas (you can read more about Lou HERE.) (my comments in italics) 1/2 cup butter 1 cup plus 2 tablespoons sugar 3 eggs, separated 1 1/2 teaspoons vanilla extract 2 teaspoons grated lemon zest 3 cups all-purpose or unbleached flour 2 teaspoons baking ...
From daisylanecakes.blogspot.com


NANA'S CRANBERRY PISTACHIO BISCOTTI - MAY I HAVE THAT RECIPE?
2019-10-30 Instructions. Pre-heat the oven to 350F. Line a large baking sheet with parchment paper. Whisk the eggs, oil and vanilla in a medium bowl. Add the sugar and whisk well. Combine both flours, baking powder, salt, pistachios and cranberries in a large bowl and toss well.
From mayihavethatrecipe.com


PISTACHIO RAISIN HOLIDAY BISCOTTI – MY GUT INSTINCT
2017-12-18 INGREDIENTS 2 1/4cup all purpose flour, plus more for work surface ¾ shelled unsalted pistachios 1.5 tsp baking powder 3 large eggs ¾ cup sugar ¾ cup golden raisins
From mygutinstinct.org


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