CRANBERRY-PISTACHIO CORNMEAL BISCOTTI
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
CRANBERRY PISTACHIO BISCOTTI
Provided by Food Network
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry.
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 2 dozen cookies
Number Of Ingredients 11
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.
CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS
Steps:
- Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
- In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and butter. Mix on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add the 2 whole eggs one at a time, blending thoroughly after each addition.
- Scrape down the sides of the bowl, add the pistachios, cranberries, and orange zest, and mix on low speed until blended. Add the cornmeal and mix again to blend. Add the reserved flour mixture and mix on low speed just until the dough comes together in a ball, about 20 seconds.
- Turn the dough out onto a lightly floured surface and roll into a log about 12 inches long. Transfer to the baking sheet and press to flatten the log to a 1-inch thickness. Brush with the beaten egg and sprinkle with the turbinado sugar.
- Bake until the log is just firm to the touch, about 50 minutes. Let cool for 20 minutes, then use a serrated knife to slice the log diagonally at 3/4-inch intervals. (The slices may look a little underdone at the center, which is okay.)
- Arrange the slices on the baking sheet and bake for 10 minutes. Carefully flip the biscotti over, return to the oven, and bake until lightly toasted, about 10 minutes longer. They will still be somewhat soft but will harden as they cool.
- Cool on a rack. Stored in an airtight container, these biscotti will keep for at least a week.
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-PISTACHIO BISCOTTI
Discover this delectable Cranberry-Pistachio Biscotti recipe. Cranberry-Pistachio Biscotti works well with afternoon coffee or as a post-dinner treat.
Provided by My Food and Family
Categories Nuts
Time 1h43m
Yield 28 servings, 2 biscotti each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat eggs, sugar, oil and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. (Dough will be sticky.) Stir in nuts and cranberries.
- Use moistened hands to divide dough into 4 pieces; shape each piece into 7-inch log. Place on parchment-covered baking sheet.
- Bake 20 to 25 min. or until lightly browned; cool 15 min. Transfer to cutting board. Use serrated knife to cut each log into 1/2-inch-thick slices; place, cut sides down, on baking sheet. Bake 13 min. or until lightly toasted; cool completely.
- Melt chocolate as directed on package. Dip bottoms of biscotti, 1 at a time, into chocolate; let excess chocolate drip off. Return biscotti, cut sides down, to baking sheets. Let stand until chocolate is firm.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CRANBERRY AND PISTACHIO BISCOTTI
This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY PISTACHIO BISCOTTI - WHOLE FOODS
Make and share this Cranberry Pistachio Biscotti - Whole Foods recipe from Food.com.
Provided by BelovedRooster
Categories Dessert
Time 1h5m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar at medium-high speed until light and fluffy.
- Add eggs, one a time, and blend until smooth.
- Add vanilla, flour, baking powder and salt.
- Mix until just blended (do not overbeat).
- Stir in cranberries and pistachios by hand.
- Preheat oven to 325°F.
- Divide dough in half.
- On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 1214 inches long.
- Place both on a non-stick baking sheet a few inches apart.
- Bake for 25 minutes or until barely golden.
- Let cool for 10 minutes.
- Slice logs on the diagonal about 1/2-inch thick.
- Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown.
- Let cool.
- Makes about 3 dozen.
- Will keep for several weeks in an airtight container.
Nutrition Facts : Calories 98.8, Fat 4.5, SaturatedFat 1.9, Cholesterol 18.5, Sodium 35.8, Carbohydrate 13.2, Fiber 0.7, Sugar 6.1, Protein 1.9
CRANBERRY BISCOTTI
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
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
More about "cranberry pistachio cornmeal biscotti recipes"
CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE
From oprah.com
CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE
From delish.com
Cuisine AmericanCategory Christmas, Feed a Crowd, Baking, DessertServings 16Total Time 2 hrs 30 mins
- In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium-high speed until light and fluffy, about 2 minutes.
RECIPE - CRANBERRY PISTACHIO CORNMEAL BISCOTTI - ONE ...
From onehundreddollarsamonth.com
Reviews 1Estimated Reading Time 2 mins
CRANBERRY PISTACHIO BISCOTTI RECIPE | QUAKER OATS
From quakeroats.com
PISTACHIO-CRANBERRY BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
CORNMEAL CHERRY BISCOTTI RECIPE - SERIOUS EATS
From seriouseats.com
CRANBERRY AND PISTACHIO BISCOTTI | EASY AND HEAVENLY
From artofpalate.com
CRANBERRY PISTACHIO BISCOTTI - SAVOR THE BEST
From savorthebest.com
CHRISTMAS CRANBERRY PISTACHIO BISCOTTI - COOKING WITH NONNA
From cookingwithnonna.com
CRANBERRY PISTACHIO DARK CHOCOLATE BISCOTTI - COOK NOURISH ...
From cooknourishbliss.com
CRANBERRY-PISTACHIO BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
CRANBERRY, PISTACHIO & CORNMEAL BISCOTTI RECIPE - DROP
From recipes.getdrop.com
CRANBERRY PISTACHIO BISCOTTI : ITALIAN CLASSIC - CHEF DENNIS
From askchefdennis.com
CRANBERRY AND PISTACHIO BISCOTTI | RICARDO
From ricardocuisine.com
PISTACHIO AND CRANBERRY BISCOTTI - SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
CRANBERRY PISTACHIO BISCOTTI - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
THIN CRANBERRY PISTACHIO BISCOTTI - SHE LOVES BISCOTTI
From shelovesbiscotti.com
CRANBERRY AND PISTACHIO BISCOTTI RECIPE - GRAB YOUR SPORK ...
From grabyourspork.com
PISTACHIO-CRANBERRY BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
PISTACHIO-CRANBERRY BISCOTTI RECIPE - FOOD & WINE …
From foodandwine.com
CRANBERRY PISTACHIO BISCOTTI RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
CRANBERRY AND PISTACHIO BISCOTTI RECIPE | MINDFOOD RECIPES
From mindfood.com
RECIPE: CRANBERRY PISTACHIO BISCOTTI | STYLE AT HOME
From styleathome.com
CRANBERRY PISTACHIO BISCOTTI | RANCHO VIGNOLA
From ranchovignola.com
CRANBERRY PISTACHIO BISCOTTI - SWEET & SAVORY
From sweetandsavorybyshinee.com
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI | KEEPRECIPES: YOUR ...
From keeprecipes.com
CRANBERRY ORANGE PISTACHIO BISCOTTI RECIPE - CULINARY GINGER
From culinaryginger.com
CRANBERRY PISTACHIO BISCOTTI - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
CRANBERRY PISTACHIO BISCOTTI - RECIPE RUNNER
From reciperunner.com
RECIPE: CRANBERRY-PISTACHIO BISCOTTI | WHOLE FOODS MARKET
From wholefoodsmarket.com
PISTACHIO AND CRANBERRY BISCOTTI (WITH VARIATIONS) | ONE ...
From onemorebitedelara.com
CRANBERRY, PISTACHIO & CORNMEAL BISCOTTI RECIPE - FRESCO
From recipes.frescocooks.com
RECIPE: CRANBERRY-PISTACHIO BISCOTTI - STYLE AT HOME
From styleathome.com
CRANBERRY PISTACHIO BISCOTTI - HOT ROD'S RECIPES
From hotrodsrecipes.com
CRANBERRY PISTACHIO BISCOTTI - LEMON, BASIL & BUTTER
From lemonbasilbutter.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE ...
From bonappetit.com
You'll also love