Who wants mass-produced looking biscotti?? I ALWAYS bake biscotti on parchment paper! This Pistachio and Cranberry Biscotti recipe is a holiday family favourite. 4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. Melt chocolate in the top of a double boiler over simmering water. My mother-in-law has been making them for years and they are truly a favorite. Cranberry Pistachio Biscotti - Joyofbaking.com *Video Recipe* Add the egg, milk and vanilla. These freeze beautifully as well. Each year, I make a similar version of cranberry and pistachio biscotti with a splash of Grand Marnier or Cointreau and orange zest. Allrecipes is part of the Meredith Food Group. Yes the nuts can be difficult to cut through- I coarsley chop mine. I also added even cups of dried cranberries and pistachios. Soft enough that they can be eaten without being dipped in a drink. 4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. Indeed, butter, much as I love it in every context, yields a richer flavour and crumblier texture reminiscent of the very un-Italian shortbread; the eg… By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. Add comma separated list of ingredients to include in recipe. With a very sharp bread knife, cut the logs diagonally into 2-cm (3/4-inch) thick slices. 6) I melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars. I used orange-flavored Craisins used 1c cran & 1c pistachio and added about 1/4 tsp orange extract. Used dried cherries and did not blanch the pistachios. I did now saw. In another bowl with an electric mixer on medium-high speed, beat the butter until lighter in texture. Est-ce que c'est normal si les biscottis s'égrainent quand je viens pour les couper ? Biscotti has a fabulous crunch, a sweet cranberry and pistachio taste with a spike of orange/lemon. Have to give this a just OK rating as I'm not real excited about the olive oil flavor that sneaks through. (Don't you just love it when people make all sorts of substitutions and then complain that the recipe doesn't work? Italian friends have told me this taste "just the way biscotti is supposed to taste." of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) What to buy: Make sure to read the package ingredients and buy white chocolate that contains cocoa butter; this will ensure that the chocolate melts properly. 3. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) Here are my tips: 4. Lay on sides on parchment covered cookie sheet. What makes this recipe a winner is that the biscotti is crunchy without being overly hard. Begin by creaming together the butter … A few other favorites are Chocolate Pistachio Biscotti, Pumpkin Hazelnut White Chocolate Biscotti and Chocolate Chocolate Chip Biscotti. Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside. By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. Remove from oven, and … Percent Daily Values are based on a 2,000 calorie diet. Biscotti’s get their classic texture by baking them twice. Ovens vary so go by how your oven traditionally runs, hotter or cooler. It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this. 1.Divide the dough while it's still in the bowl, preferably next to the sink so you can wet your hands and then scoop out and form the loaves. Some helpful hints: Not only is it beautifully speckled with green and red making it look festive but it also tastes absolutely delicious. DON'T use butter or margarine. 5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. 5 stars!! I did now saw. This is perhaps the most fantastic cookie I have ever made in my life. Do not buy white chocolate chips. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. In large mixing bowl, combine Absolutely Almond Pound Cake Mix™, butter and eggs; mix until well combined.Place on a clean surface; knead flour into dough. 5. Cranberry Pistachio Biscotti. At our house we like biscotti with a good cup of coffee. Bake for 35 minutes in the preheated oven, or until logs are light brown. Cut logs on diagonal into 3/4 inch thick slices. Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec. Enjoy and happy baking! For the most part it is just like any other cookie recipe and of course, starts with butter and sugar! By gads! It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this. Ingredients: 1 1/2 cup all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup yellow cornmeal 4 oz unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 tsp vanilla extract 1/2 cup lightly toasted chopped pistachio nuts 1/2 cup dried cranberries. Make sense? Comment se fait'il que les biscottines en les taillant s'emiettent. these are delicious-I made them with olive oil and the 2nd time I use margerine. Bake approximately 8 to 10 minutes, or until dry; cool. Remove from oven, and set aside to cool for 10 minutes. This process is the only challenging part of this entire recipe! 5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. I LOVE this recipe! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I will make these again. Dough may be sticky; wet hands with cool water to handle dough more easily. Try my Butter Pecan Biscotti too, for more holiday cookie recipes. Add the dry ingredients, including the fennel seed, and mix on low just to combine. 2. 3) I used slivered almonds instead of the pistachio nuts. 2. I changed the olive oil to 1/3 c vegetable oil 'cause I think olive oil is way too heavy for biscotti. 5) I transferred one loaf at a time to my wooden cutting board and cut diagonal slices with a large bread knife. These are homemade and IMHO are even better when they look a bit rustic. In the bowl of food processor, combine the dry ingredients. Egg whites instead of whole eggs also add such a perfect crunch. Who wants mass-produced looking biscotti?? I let them cool 10 minutes on the cookie sheet then carefully transferred them to my cutting board where I let them cool another 10 minutes or so. ... Haven’t made biscotti in a while, but they are such a great dipping cookie. I've also coated one side in white chocolate then drizzled it with milk chocolate- beautiful presentation & tastes great! Remove chocolate from the heat. Blend gently. Mix in cranberries and nuts by hand. 3. I did now saw. This is one of the best biscotti recipes ever! For starters, I increased my oven temp to 325F degrees; you might also do 350F degrees, a standard temp for biscotti. In a large bowl, mix together oil and sugar until well blended. I reduced pistachios by 1/2 cup and increased the cranberries by 1/2 cup. Rating: 5 stars 9 Ratings. I am 100% Italian-American and an exceptional Italian cook. This tastes great and not to mention is a snap to make. Most people won't think twice about serving basic cornbread when is on the table. Blend gently. With the right amount of sweetness, these crisp and crumbly cookies taste heavenly and will never fail to impress anyone.. Set aside. How to Make Pistachio Cranberry Biscotti. By doing all of this, (oh, plus you MUST wet your fingertips while working with the dough before it goes in the oven), I got 24 clean slices. After 40 minutes of baking the cookies had a great brown color and had spread perfectly. Due to the large number of questions we receive, we are unable to answer each one. Cranberry and Pistachio Biscotti. With the rack in the middle position, preheat the oven to 180 °C (350 °F). 3) I used slivered almonds instead of the pistachio nuts. The loaves WILL crumble during slicing, so just go slow, use a good serrated knife, and don't worry about perfection. ). 2 cups (500 ml) unbleached all-purpose flour, 3/4 cup (180 ml) whole blanched pistachios, unsalted. Add the butter and pulse until it has a coarse texture. The flavors of lemon, cranberry, pistachio, vanilla mixed with chewy cranberries and pistachios make them very unique and festive. My adjustments: I very coarsely chopped the cranberries and pistachios; I reduced the cran/pistachio amounts to 3/4 cup each (though in hindsight the chopping might have been enough to help simplify cutting - I might use the full 1 cup next time); I flattened the logs a bit; and I brushed an egg wash on the logs (1 egg 1Tb water). After reviewing similar recipes, I made some simple changes to this recipe because I think doing so makes the biscotti a bit more authentic & tasty. It's totally FINE to substitue a vegetable oil like canola if you don't have light olive oil --they are basically comparable (light olive oil is still olive oil but stripped of its flavor to cater to more "American" taste--you don't find light olive oil in Italy, for example). In the bowl of food processor, combine the dry ingredients. Turned out fabulous anyways. Stir in the cranberries and pistachio nuts (if using a mixer for the dough, this last bit should be done by hand). Line a baking sheet with parchment paper. After 45 minutes of baking it still wasn't very brown (but it was done) it didn't spread THAT much and it was very difficult to cut. You … These cookies should be firm enough to hold there shape but soften up nicely when eating, especially after a quick dunk in some steaming coffee! The slivered almonds worked very well because they did not "chunk up" the batter. Roll into two 25-cm (10-inch) long logs. Excellent recipe that won me a baking contest! Transfer to a large, greased baking sheet. Remove from oven and set the biscotti on wire racks to cool. I LOVE this recipe! Combine flour, salt, and baking powder; gradually stir into egg mixture. I think without a chocolate glaze, the biscotti are way too bland...I think chocolate makes the biscuits a LOT more interesting. What a difference - it was so much faster and easier to cut them.. they came out looking perfect. The slivered almonds worked very well because they did not "chunk up" the batter. Wetting your hands does make shaping the sticky dough very easy. Otherwise, the recipe is perfect. Place the dough in a bowl and finish blending with your hands, adding the cranberries and pistachios. DO use parchment paper as the recipe calls for or they will stick. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add the egg, milk and vanilla. Finally, biscotti will harden as it cools so if you follow this recipe to a "T" you should have no problems. I think the biscotti turned out just okay. 6) I melted white chocolate in the microwave and dipped on end in, then sprinkled with red and green colored sugars. Pistachio-Cranberry Biscotti Pistachio-Cranberry Biscotti. I found that even though my oven thermometer indicated proper temp., I still had to increase the 2nd bake from 10 to 15 minutes. Finally, biscotti will harden as it cools so if you follow this recipe to a "T" you should have no problems. Game plan: The biscotti can be stored in an airtight container at … 1.Divide the dough while it's still in the bowl, preferably next to the sink so you can wet your hands and then scoop out and form the loaves. Edible Gift | Cranberry Pistachio Biscotti - Fuss Free Cooking My husband always brings up the Chocolate Pistachio Biscotti I posted last year. Roll into two 25-cm (10-inch) long logs. I made these biscotti for the holidays because they are apparently a popular holiday item. These are fantastic! I also first cut off just a tad bit from either in at first before cutting the slices off. 2) I used 1 tsp. Make sure to let the logs cool before slicing them, otherwise they will crumble and fall apart. It's the sudden change in temperature that makes things out of the oven "crack" on top, and the dishtowels minimized this. In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. (Always recommended for cookies.) Yum! Place the dough in a bowl and finish blending with your hands, adding the cranberries and pistachios. Moreover, the cranberries and pistachios add a beautiful combination of color and makes an ideal gift for Christmas or any other occasion. The biscotti dough is made without butter, just a touch of oil, and with egg whites only. The loaves WILL crumble during slicing, so just go slow, use a good serrated knife, and don't worry about perfection. Mix in cranberries and pistachios. I also first cut off just a tad bit from either in at first before cutting the slices off. This is perhaps the most fantastic cookie I have ever made in my life. (Don't you just love it when people make all sorts of substitutions and then complain that the recipe doesn't work? I increased the flour to 2-2 1/4 cups, added 1 tsp vanilla extract, 1 tsp orange extract & 1/4 tsp of cinnamon. Specify email address and password linked to your ricardocuisine.com account. Mix in the vanilla and almond extracts, then beat in the eggs. I used a good serrated knife but I still had to cut them wider just to get a slice that didn't break apart (though some still did). Making Biscotti Mixing. You saved Cranberry Pistachio Biscotti to your. 1 cup pistachio nuts, unsalted Cream together the melted butter and sugar. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe. 2) I used 1 tsp. Otherwise this is a good biscotti and I agree with the others who have added that hint of orange; I substituted orange extract for the almond. 92 calories; protein 2.1g 4% DV; carbohydrates 11.7g 4% DV; fat 4.3g 7% DV; cholesterol 10.3mg 3% DV; sodium 55.3mg 2% DV. Also, forget all the flipping and turning. The red and green make a great Christmas cookie. I found that even though my oven thermometer indicated proper temp., I still had to increase the 2nd bake from 10 to 15 minutes. Avec le magazine RICARDO, accédez à une foule de recettes et conseils, en plus de faire des découvertes gourmandes d’ici et d’ailleurs. Information will not be posted to Facebook without your permission. With a fork, drizzle the chocolate over biscotti and/or dip the biscotti into the chocolate on one end of each. Fields marked with an asterisk (*) are required. This will help make the biscotti become easier to slice. Amount is based on available nutrient data. These also freeze beautifully. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. As the biscotti cooled, I melted 8 ounces of semi-sweet chocolate with 1 tsp of shortening and when melted, dipped the biscotti into the mixture. This tastes great and not to mention is a snap to make. Make them 2 inches wide and then flatten them slighty. Slide the parchment paper off the baking sheet, log and all, onto a cutting board. These white chocolate cranberry pistachio biscotti start off a lot like regular drop style cookies. Divide dough in half. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Info. This is a wonderful recipe. Your comment must comply with our netiquette. These gluten-free vegan Cranberry Pistachio Biscotti are made with almond flour and ground pistachios, adding a delicious nutty flavor, and contain dried … Find a light good quality olive oil. Information is not currently available for this nutrient. I simply leaned into it with my body weight, and all my slices came out pretty cleanly. Beat in the eggs one at a time. Will definitely make again. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I LOVE this recipe! ;-). I've made several bathces of these in the past few months. Preheat oven to 350°F (177°C). Add the butter and pulse until it has a coarse texture. All thoughts and opinions are my own.” #bakenotbuy #betterbuttermatters Pistachio Cranberry Orange Biscotti – buttery, crispy, and filled with flavors, these biscotti’s are perfect with coffee/tea, make for a great anytime snack, and are the perfect holiday gift.This recipe is extremely easy and can be used as a base to make … Cranberry Pistachio Biscotti is the perfect homemade gift for friends and family. Based on a review that said these spread out a lot I made two perfectly round logs (the hand-wetting tip worked perfectly). I grew up cooking and baking with my beloved mom and I've made MANY biscotti in my lifetime. Preheat the oven to 300 degrees F (150 degrees C). Here are my tips: … 4) When I took the loaves out of the oven, I immediately covered them with two dishtowels so that the loaves would cool more slowly. Place the slices on the same baking sheet, return to the oven and bake at 180 °C (350 °F) for 25 minutes. The slivered almonds worked very well because they did not "chunk up" the batter. Usually I can't stand those nasty little bricks, but these are delicious! If your hands are wet, the stickiness will not be an issue. It is a smaller biscotti than those sold in jars at coffee shops. 4. If you are not getting 3 dozen, you may be making the logs too wide. Yum! Cranberry and Pistachio biscotti make a good tea-time companion. 3) I used slivered almonds instead of the pistachio nuts. 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) This is the very =best= biscotti recipe! Studded with sweetened cranberries and pistachios, these crunchy double baked cookies are the perfect holiday treat. The recipe is based on Kristine Kidd’s recipe for Pistachio-Orange Biscotti found in the Williams-Sonoma Kitchen Library series of cookbooks, Cookies & Biscotti… Try these even if you usually don't like biscotti... m-m-m-m yummy. https://www.chatelaine.com/recipe/cookies/christmas-cookies- Chocolate Pistachio Cranberry Biscotti. Cream together the softened butter and sugar until the mixture is “sandy”. “This post has been sponsored by Plugrá® Butter. Your daily values may be higher or lower depending on your calorie needs. Bake for 35 minutes in the preheated oven, or until logs are light brown. 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) real orange extract. Please visit our, Follow Ricardo's TV show on Radio-Canada.ca (available in French only), © 2020 Ricardo Media Inc. All rights reserved. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium … I drizzled with white chocolate to finish. I also first cut off just a tad bit from either in at first before cutting the slices off. Ovens vary so go by how your oven traditionally runs, hotter or cooler. Some helpful hints: In a stand mixer, beat the sugar, butter, and lemon zest until fluffy. Pistachio Cranberry Biscotti. ;-). Line two large baking sheets with parchment paper or silicone baking mats. This is perhaps the most fantastic cookie I have ever made in my life. Place the logs on the baking sheet. These freeze beautifully as well. Congrats! Highly recommended!!!! Add comma separated list of ingredients to exclude from recipe. Sign up today, it's free! Holiday Biscotti Recipe | Giada De Laurentiis | Food Network Simply cut your biscotti while warm, space them a bit, keep them upright & return them to the oven for another 15-20 minutes. of orange zest and added it right into the batter (next time I am upping this to 1 tablespoon) Login to rate this recipe and write a review. Rachel Roddy, Katie Caldesi and Theo Randallleave out the butter, which seems to be more traditional. Remove from the oven and let cool for 20 minutes. I liked them better with margerine - I added more cranberries and dipped in white choc-yummy! HINT: Use a regular knife to cut these... the serrated blade makes a big mess. Nutrient information is not available for all ingredients. Have used other nuts instead of pistachios with success. If your hands are wet, the stickiness will not be an issue. I also add 1/2 tsp. 1) I used 1/2 the amount of dried cranberries (actually used orange crasins) Spray the log with room-temperature water and let it sit for 5 more minutes. Not a member yet? Add the vanilla, then beat in the eggs. I try not to make those too often because the two of us have no self-control when I bake them (so good!