Pistachio Biscotti Diabetic Recipes

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.

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.

Steps:

• Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
• In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries.
• Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.
• Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
• Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

Steps:

• FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
• In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
• Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
• Beat in eggs & vanilla until combined.
• Beat in lemon zest & as much of the flour as you can with the mixer.
• Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
• On lightly floured surface, divide dough into 3 equal portions.
• Shape each portion into an 8-inch-long loaf.
• Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
• Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
• Cool on cookie sheet for 30 minutes,
• When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
• Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
• Turn slices over & bake 8-10 minutes more or until dry & crisp.
• Transfer to wire rack & cool.
• FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
• Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
• Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.

Steps:

• Preheat oven to 325 degrees F. Lightly spray two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and Splenda. Make a well in the center of the flour mixture. Place EggBeaters (You may need another 1/4 cup of EggBeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. Add butter and, vanilla, stir until dough starts to form a ball. Stir in nuts.
• Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
• Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
• Makes about 84 cookies.

Steps:

• In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
• In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
• Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
• Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
• Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
• Kitchen tip:.
• Roast hazelnuts in a shallow pan in 350°F.
• (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.

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.