Best 2 Cranberry And Pistachio Biscotti Recipes
**Cranberry and Pistachio Biscotti: A Delightful Treat for Any Occasion**
Indulge in the delightful flavors of cranberry and pistachio with our delectable biscotti recipe. These twice-baked Italian cookies are known for their crispy texture and satisfying crunch, making them the perfect accompaniment to your morning coffee or a delightful treat to enjoy throughout the day. With a combination of sweet and tangy cranberries, complemented by the earthy richness of pistachios, these biscotti offer a unique taste experience that will tantalize your taste buds. Our recipe provides detailed instructions for creating these delectable treats, ensuring that you achieve perfectly crisp and flavorful biscotti every time. Additionally, we've included variations to customize your biscotti, such as using different nuts or dried fruits, allowing you to create a personalized treat that suits your preferences. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these irresistible cranberry and pistachio biscotti.
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.
WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 81mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
Tips:
- Preheat your oven to the correct temperature before baking the biscotti to ensure even baking.
- Use high-quality ingredients for the best flavor and texture.
- Be careful not to overmix the dough, as this can make the biscotti tough.
- Chill the dough for at least 30 minutes before shaping it into logs. This will help the biscotti hold their shape and prevent them from spreading too much while baking.
- Score the biscotti logs before baking them. This will help them to break cleanly into individual pieces after baking.
- Bake the biscotti until they are golden brown and firm to the touch, about 30 minutes.
- Allow the biscotti to cool completely before slicing them. This will help to prevent them from crumbling.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Conclusion:
These cranberry and pistachio biscotti are a delicious and easy-to-make treat that is perfect for any occasion. They are crispy, flavorful, and packed with dried cranberries and pistachios. You can enjoy them on their own, dipped in coffee or tea, or crumbled over ice cream or yogurt. The biscotti are also a great gift idea for friends and family.
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