Pistachio And Orange Biscotti Recipes

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

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.

ORANGE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 F. Line a large, heavy baking sheet with parchment paper. In medium bowl, sift together flour, baking powder and salt. Whisk to blend. In large bowl, combine sugar, butter, orange peel, juice and vanilla. Using an electric mixer, beat mixture until light and fluffy. Beat in eggs one at a time, beasting well after each addition. Mix in flour mixture until well blended. Stir in cherries and pistachios. Divide dough in half. On lighlty floured surface, with floured hands, shape each half into a 2 1/2 x 9 1/2" log. Place both logs on prepared baking sheet, spacing evently. Bake until light brown and firm to the touch, about 35 to 40 minutes. Remove from oven; let cool on baking sheet on cooling rack. Once cool, carefully transfer logs to cutting board. With a serrated knife, cut logs on the diagonal into 1/2" wide slices. Arrange slices cut side down onsame baking sheet. Bake 10 minutes; turn and bake 5 minutes more until golden. Transfer to cooling rack. Store biscotti at room temp for up to 2 weeks.