CRANBERRY ORANGE PISTACHIO BISCOTTI
This Cranberry Orange Pistachio Biscotti is an Italian biscuit cookie with the flavors of the holiday season. They will be delicious dunked in a cup of tea or eaten with your morning coffee.
Provided by Lynne Feifer
Number Of Ingredients 11
Steps:
- Place a baking rack in the top third of the oven and preheat to 350 degrees F.
- Reduce oven temperature to 325 degrees F.
- In a medium bowl, whisk together flour, baking powder, allspice and salt.
- In a the bowl of a mixer, cream the butter and sugar until light.
- Add the eggs and mix until smooth.
- Mix in orange zest, orange liquor.
- Gradually add the flour mixture and beat until just combined.
- Stir in the cranberries and pistachios.
- Turn dough out onto a lightly floured surface and divide in half. Shape dough into two separate logs about 1 1/2-inches by 10-inches long.
- Place the rolls on a baking sheet approximately 2 inches apart.
- Bake in the top third of the oven for about 25 minutes, or until set and lightly browned on the top.
- Cool the logs on the baking sheet for about 5 minutes or cool enough to handle, and then cut diagonally into 1/2-inch thick slices.
- Place the slices flat on the baking sheet and return to the oven to bake for 10 minutes to dry them.
- Turn slices over, baking for an additional 10 minutes.
- If you desire the biscotti to be hard enough for dunking, turn oven off and leave the biscotti in the oven for an additional 20 minutes.
- Transfer to a wire rack to cool and store in a tightly covered container.
CRANBERRY ORANGE PISTACHIO BISCOTTI
Cranberry orange pistachio biscotti. A crispy, twice baked Italian cookie studded with dried cranberries, pistachios and scented with orange.
Provided by Janette
Categories Cookies
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F/177°C with rack in the center of the oven. Line a baking sheet with parchment paper.
- Add the flour, baking powder and salt to a bowl, stir to mix.
- To a separate bowl (or stand mixer) add the eggs and sugar. Beat until about 3 minutes until pale yellow. Add the flour mixture, pistachios and cranberries, vanilla and orange zest. Mix until combined. The dough will be sticky, allow to rest for 5 minutes.
- Using wet hands, form the dough into a mound on the prepared baking sheet. Bake for 30 minutes until a little browned. Remove from the oven and allow to cool for 10 minutes.
- Using a serrated knife, cut the dough into ¾ inch thick slices. Place them back onto the baking sheet and bake for 25 minutes until crisp.
Nutrition Facts : Calories 340 calories, Carbohydrate 71 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 biscotti, Sodium 167 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
CRANBERRY-ORANGE BISCOTTI
I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.
Provided by bubbles52793
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
- Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
- Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g
PISTACHIO CRANBERRY BISCOTTI
Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty
Provided by MsBindy
Categories Dessert
Time 1h
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- Place cranberries in a bowl and sprinkle with the orange juice.
- In a large mixing bowl, cream the butter and sugar.
- Add the eggs, one at a time, beating after each.
- Beat in the vanilla.
- Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
- Stir in the pistachios and lemon peel.
- Drain the cranberries and stir in to the dough.
- On a lightly floured surface, divide the dough into thirds.
- Shape each piece in to a 12 inch by 2 inch log.
- Place on a baking sheet covered with cooking spray.
- Bake at 350°F for 20-25 minutes.
- Cool for 5 minutes.
- Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
- Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
- Remove to wire racks to cool.
- For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
- Drizzle over biscotti, and store in an airtight container.
Nutrition Facts : Calories 56.2, Fat 2.1, SaturatedFat 0.8, Cholesterol 9.8, Sodium 41.4, Carbohydrate 8.4, Fiber 0.5, Sugar 4.5, Protein 1.1
PISTACHIO CRANBERRY BISCOTTI
These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough., On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool., For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.
Nutrition Facts : Calories 129 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 109mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
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