Pistachio And Cranberry Biscotti Whole Foods Website Recipes

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.

CRANBERRY AND PISTACHIO BISCOTTI

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.

CRANBERRY PISTACHIO BISCOTTI - WHOLE FOODS

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 12–14 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.

PISTACHIO AND CRANBERRY BISCOTTI--WHOLE FOODS WEBSITE

Steps:

• Preheat oven to 350°F
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In a large bowl, whisk together melted butter, eggs, maple syrup and vanilla.
• Using a rubber spatula, stir flour mixture ingredients into butter-egg mixture and mix well to create a firm dough.
• Mix in pistachios and cranberries and combine well (you can knead the dough with your hands if you'd like).
• Divide dough into two equal portions and transfer to a parchment-covered baking sheet. Shape into two logs, each about 12 inches long and about 1 inch tall. Leave space between logs to allow space for dough to spread during cooking!
• Bake for 30 to 35 minutes, until logs are firm and beginning to turn golden brown.
• Remove from oven. Use a serrated knife to slice logs into slices, 1/2 to 1 inch thick.
• Arrange slices on baking sheet and bake 20 to 25 minutes, turning cookies once halfway through, until golden and crisp (I like mine extra crispy, so I turn the oven down to 300° and let the cut cookies bake a little longer).
• Remove from oven and transfer cookies to baking rack to cool completely.
• Meanwhile, melt chocolate separately over a double boiler (or in microwave). When cookies are cool, drizzle with dark chocolate and refrigerate to allow chocolate to harden (a few minutes).

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Place cranberries in a medium bowl and cover with hot water. Soak for 15 minutes, then drain and set aside.
• In a medium bowl, cream butter and sugar at medium-high speed until light and fluffy, about 4 minutes.
• Add eggs, one a time, and blend until smooth.
• Add vanilla, flour, baking powder and salt. Mix until just blended.
• Stir in cranberries and pistachios by hand.
• Preheat the 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 12 to 14 inches long.
• Place both on a non-stick baking sheet a few inches apart. Bake until just beginning to brown, about 25 minutes.
• Let cool for 10 minutes. Use a serrated knife to slice logs on the diagonal into 1/2-inch-thick slices.
• Place slices on baking sheet, cut-side up, and bake again for 20 minutes, flipping halfway through baking, until golden brown. Let cool completely.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 375 degrees.
• Place cranberries in a small bowl, and add 1/2 boiling water, or enough to cover.
• Let stand until cranberries are plump, about 15 minutes.
• Drain and set aside.
• In a medium bowl, sift together flour, baking powder, and salt; set aside.
• Line a baking sheet with parchment paper and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
• Add 3 eggs, one at a time, beating to incorporate after each addition.
• Beat in vanilla.
• Add the dry ingredients, beating on low, until fully combined.
• Stir in drained cranberries and pistachios.
• Remove dough to a lightly floured surface.
• Divide in two.
• Roll each piece into a 2" by 18" log, and place on prepared baking sheet, leaving about 3" between logs.
• Flatten logs slightly with palm of hand.
• In a small bowl, lightly beat remaining egg.
• Brush logs with beaten egg, and sprinkle with sanding sugar.
• Bake for 25 minutes.
• Remove from oven, and cool on a rack until warm to the touch, about 20 minutes.
• Place logs on a cutting board, and cut crosswise on the diagonal into 3/4" pieces.
• Return biscotti to baking sheet, cut side down.
• Bake until biscotti are beginning to brown around the edges, about 12 minutes more.
• Transer to wire racks to cool.

PISTACHIO CRANBERRY BISCOTTI

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.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees.
• In a large bowl, mix togeather oil and sugar until well blended. Mix in the extracts then beat in eggs. Combine flour, salt, and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form 2 logs (12X2) on a cookie sheet that has been lined with parchment paper or other non-stick covering. Dough may be sticky, wet hands with water slightly to all easier handling.
• Bake for 35 minutes in teh preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. reduce oven heat to 275.
• Cut logs in the diagonal into 3/4" thick slices. Lay on sides on cookie sheet and bake for approximately 8-10 minutes or until dry. Cool and store in airtight container.

PISTACHIO CRANBERRY BISCOTTI

Steps:

• Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough., On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool., For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.

CRANBERRY-PISTACHIO BISCOTTI

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.