Pistachio Almond Biscotti Recipes

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.

CRANBERRY PISTACHIO BISCOTTI

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.

PISTACHIO ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees and line a large baking sheet with parchment.
• In a large mixing bowl add the flour, baking powder, salt, almonds, and pistachios. I used the bowl of my stand mixer. Whisk to mix well. Beat the 2 whole eggs and one egg yolk lightly in a small bowl.
• Add the vanilla and orange zest. Make a well in the center of the dry ingredients and pour in the wet ingredients.
• Using the dough hook on your stand mixer, mix the batter on low setting for a minute then increase to medium and continue to knead the dough for an additional three minutes.
• You can also do this by hand but the dough is sticky and very stiff so the mixer is an easier alternative. If the batter is too dry add the extra egg white, a little at a time until a stiff but still sticky dough.
• Divide the dough into half and spread each half out into a log shape about 6 inches long and 3 inches wide. Leave adequate space between the logs for them to expand when baking.
• The dough is easier to handle if your hands are wet otherwise it will just stick to your hands. Gently flatten each log to about an inch thick because it will rise during baking.
• If you have any of the egg white left you can brush the tops of the logs with it to aid browning. If you used it, no need to crack another egg, just leave it off.
• Bake the biscotti for 17 to 20 minutes or until they are lightly golden brown and the top center feels firm to the touch. Reduce the oven temperature to 300 degrees.
• Allow the logs to cool slightly then cut into 3/4 inch slices. Place the slices with the cut side down back on the parchment paper. Return the biscotti to the oven and bake an addition 8-10 minutes until they are crispy.
• Remove from the oven and allow to cool completely. Pour the chocolate chips into a microwave safe sallow dish and heat for one minute. Remove from the microwave and stir.
• Continue melting the chocolate at 15 second intervals, stirring in between. When the chocolate is completely melted and smooth dip the bottoms of the biscotti in the chocolate and place on a cooling rack, chocolate side facing up.
• Sprinkle the cookies with the chopped pistachios and allow the chocolate to harden before eating.

CINNAMON BISCOTTI WITH PISTACHIOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a bowl, whisk together the flour, baking powder, salt, cinnamon, and cloves until well mixed. With an electric mixer on medium speed, beat the butter and sugar together in a separate large bowl until light and fluffy; beat in the eggs, one at a time. Mix in the vanilla extract. Stir in the flour mixture just until incorporated, and mix in the cinnamon chips and pistachio nuts.
• Divide the dough in half. With floured hands, shape each half into a log about 9 inches long, and place on the prepared baking sheet. Brush the logs with beaten egg white.
• Bake in the preheated oven until the logs are golden brown, 30 to 35 minutes. Remove from oven and let cool until easy to handle. Reduce oven heat to 325 degrees F (165 degrees C). Remove parchment paper from baking sheet.
• Using a serrated knife with a light sawing motion, cut the logs apart into 1/2-inch thick biscotti. Place the biscotti onto the baking sheet, and return to oven.
• Bake in the oven until the biscotti are lightly toasted, about 10 minutes; remove from oven, turn the biscotti over, and toast the other sides for an additional 10 minutes. Allow to cool on wire racks.

BASIC BISCOTTI DOUGH

Steps:

• Preheat oven to 375°F.
• Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• Beat together butter and sugar in a large bowl. It should resemble wet sand, but it's OK if it's a little clumpy.
• Crack in 3 of the eggs, one at a time, beating after each addition.
• Add vanilla and beat until incorporated.
• Add half of the flour mixture and mix it in on low speed.
• Add the rest of the flour and mix until a sticky dough forms.
• Remove half of the dough and place it in another bowl.
• Add in flavorings as directed in the recipes below.
• Shape biscotti dough into a 14-by-2 inch log on a floured surface. Flatten slightly and place on parchment paper-lined baking sheet.
• Beat the remaining egg and brush on top of dough logs.
• Sprinkle with approximately 2 teaspoons sugar.
• Bake for 25 minutes, rotating halfway through.
• Remove from oven and let biscotti cool for 10 minutes. Reduce oven temperature to 300°F.
• Slice biscotti into 1-inch slices with a serrated knife.
• Arrange biscotti on parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.
• Let cool.
• Store biscotti in airtight container in refrigerator for up to 2 weeks.

ALMOND PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F Spray baking sheet with vegetable cooking spray.
• Place flour, sugar, baking powder and salt in food processor bowl. Cover and pulse until blended. Add almond paste and butter. Cover and pulse until mixture forms coarse crumbs. Turn mixture into mixing bowl.
• Add almonds, pistachios and chocolate. Beat together whole eggs and egg yolk with a fork. Remove 2 teaspoons and set aside for egg wash.
• Make a well in flour mixture. Add remaining eggs and vanilla and stir until mixture holds together. With floured hands, shape dough into four (12-inch-long) logs. Place logs 2 inches apart on prepared baking sheet. Flatten each log to a width of 1 1/4 inches. Lightly brush logs with reserved egg wash.
• Bake for 25 to 35 minutes or until logs start to brown and no imprint remains when pressed lightly with finger. Cool on baking sheet on wire rack for 20 minutes.
• Reduce oven temperature to 325°F Carefully transfer logs to a cutting surface. Cut logs on the diagonal into 1/2-inch-thick slices. Place biscotti standing up 1/2 inch apart on two ungreased baking sheets.
• Bake 15 to 25 minutes more or until biscotti are dry and the sides begin to color slightly. Do not overbake. Cool biscotti on baking sheets for 5 minutes. Transfer to wire racks and cool completely. Store biscotti in an airtight container in a cool, dry place.
• *To toast almonds, spread on baking sheet. Bake at 350°F for 8 to 10 minutes or until toasted.

APRICOT-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
• On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

PISTACHIO-ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees. Line a baking sheet with parchment or waxed paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well after each addition and scraping down the side of the bowl as necessary. Add the nuts and anise seeds and mix until combined. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 10 minutes. Leave the oven on. Using a sharp serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 14 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container in a cool dry place for up to 2 weeks.