Pistachio Papaya And Ginger Biscotti Recipes

GINGER PISTACHIO BISCOTTI

Steps:

• Heat oven to 350F, butter and flour a cookie sheet.
• Mix flour, Baking Powder and salt, stir well, set aside.
• Beat the butter and sugar until fluffy, add one egg at a time and beat after each addition Stir in the orange zest, pistachios and ginger.
• Stir in the flour a bit at a time, make sure it is evenly mixed in.
• Your dough should easily hang together but be pliable.
• Divide the dough in half and shape each piece into a log approx 1/2" high 2" across and about 14" long (Do not have the log too thick or too wide or the biscotti will not dry enough) Bake for 25-30 minutes- They will be almost golden on top and cooked through Turn oven down to 300F.
• Cool logs for apprx 12 minutes.
• Cut them across into 1/2" slices, place them on the cookie sheet with a bit of space between slices Return to oven for a further 15 minutes, turn off oven and let the biscotti sit in the cooling oven.
• The biscotti should be dry in the center of the slice Cool completely and place in an air tight container- They keep well in the tin but you may freeze them if you wish.

TROPICAL FRUIT BISCOTTI

Steps:

• Preheat oven to 325°F, with racks in upper and lower thirds. In a mixer fitted with the paddle attachment, beat flour, granulated sugar, cornmeal, baking powder, salt, and allspice to combine. Add butter; beat on medium speed until coarse crumbs form, about 2 minutes.
• Reduce speed to low and add whole eggs, one at a time, beating after each addition, until a stiff dough forms. Beat in pistachios, papaya, and ginger. (If they don't completely incorporate, knead in.)
• On a parchment‐lined baking sheet, shape dough into two 11‐inch logs. Pat each out to 2 inches wide. Brush with beaten egg white and sprinkle generously with sanding sugar. Bake until set in middle, firm to the touch, and light golden brown, 35 to 45 minutes. Let cool completely on sheet on a wire rack.
• With a serrated knife, slice logs on the diagonal, slightly wider than 1/4 inch. Arrange slices, cut‐sides down, on parchment‐lined baking sheets. Bake, rotating sheets halfway through, until just golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 weeks.

HOLIDAY BISCOTTI

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.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.
• Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
• Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
• Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

GINGER BISCOTTI WITH PISTACHIOS

Steps:

• Butter and flour large baking sheet. Finely grind almonds with flour, ginger and baking powder in processor. Beat butter, brown sugar and 1/4 cup sugar in large bowl until well blended. Add orange peel, egg and vanilla and beat well. Add dry ingredients and beat until just blended. Stir in pistachios.
• Divide dough in half. Using floured hands, roll each half on lightly floured surface into 1/2-inch log. Arrange logs on prepared sheet, spacing 4 inches apart. Cover with plastic wrap and refrigerate until cold, about 1 hour.
• Preheat oven to 350°F. Brush dough logs with some of egg glaze. Sprinkle with 2 teaspoons of sugar. Bake until deep golden brown and firm to touch, about 30 minutes (logs will spread during baking). Transfer baking sheet to rack and cool logs 10 minutes. Reduce oven temperature to 300°F.
• Using serrated knife, cut logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on baking sheet. Bake until deep golden on top, about 12 minutes. Turn biscotti over and bake until deep golden, about 12 minutes. Transfer biscotti to rack and cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

CHERRY-PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
• Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.