White Chocolate Pistachio And Cranberry Biscotti 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.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

WHITE CHOCOLATE DRIZZLED CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350F. Line a sheet pan with parchment paper.
• Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you're doing it by hand, just whisk to combine). Add the eggs and butter and mix on low until it is combined and clumps together. Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.
• Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle. I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
• Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses. Let the knife do the work for you, and use light pressure so the cookies don't break (and if your dough tears, let them cool for 5 more minutes).
• Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti. Enjoy!

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, WHITE CHOCOLATE AND PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350°F.
• Line a large baking sheet with parchment paper.
• Whisk together the flour, baking powder and salt in a medium bowl.
• In a stand mixer, beat the sugar, butter, and lemon zest until fluffy. Beat in the eggs one at a time. Add the flour mixture in two additions to avoid a flour flurry, and beat just until blended. Add the pistachios, cranberries and white chocolate, mix until just blended.
• Divide the dough in half and form 2 13-inch long and 3-inch wide logs on the prepared baking sheet, leaving space all the way around each log. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place a 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. Repeat with second log.
• Bake the biscotti until they are pale golden, 15 to 20 minutes. Transfer the biscotti to a rack and cool completely.
• 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.
• Makes about 40 biscotti.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the almond extract. Scrape down sides and bottom of bowl as necessary.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, with the mixer on low speed, and beat until just combined. Mix in the dried cranberries, pistachios, and white chocolate chips until evenly distributed.
• Turn out the dough onto a lightly floured surface. Divide the dough in half and roll each half into a log. Gently pat each log into a 10×3 inch rectangle. Place each log onto prepared baking sheet, 3 inches apart.
• Bake for 25-30 minutes, until the tops of the logs are slightly cracked and the edges are set. Allow to cool on a wire rack for 20-30 minutes.
• Reduce oven temperature to 300°F. Place one of the cooled logs onto a cutting board. Use a long serrated knife to gently cut 1/2 - 3/4 inch wide diagonal slices. Place slices cut side down back onto the lined baking sheet. They can be close together since they will not spread. Repeat slicing with the second log.
• Bake for 10-15 minutes until the center of the biscotti starts to feel dry. Turn the slices over to expose the other side and bake a further 10-15 minutes. The biscotti should be mostly dry by this point, with the center being just slightly soft. The cookie will set up further while cooling. Let cool completely on a wire rack.
• Once the cookies are cool dunk the bottoms of each biscotti in the melted white chocolate or drizzle on top of each cookie. Place on wax paper and let set for at least 30 minutes in the fridge before handling.

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• 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 flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI RECIPE

Steps:

• Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside.
• In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened.
• Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and, with floured hands, knead lightly for 8 to 10 times until the dough is soft and slightly sticky about.
• If it's uncontrollably sticky, knead 1 to 2 more tablespoons of flour into the dough. Divide the dough into two and place each half onto a baking sheet.
• Shape each half into an 8 to 9-inch long roll, patting down until each is about ½-inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25 to 26 minutes or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
• Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets.
• Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake the other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
• Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl.
• Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place it back onto the baking sheets.
• Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1 to 2 weeks.

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

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.

CRANBERRY PISTACHIO BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Pulse the cranberries with 2 tablespoons of sugar and 1 tablespoon of flour in a food processor. Place in a small bowl, set aside. Chop or pulse the nuts in the food processor, set aside.
• Cream the butter and 1 cup sugar together in an electric mixer fitted with the paddle attachment. Add the eggs one at a time waiting until each is incorporated before adding the next. Add the vanilla extract and let incorporate completely. Add the flour, baking powder, and baking soda until thoroughly combined, about 1 minute. Add the processed cranberries and pistachios into the dough, and use the stir setting to mix until just combined.
• Flour your hands and the outside of the dough. Transfer to the prepared baking sheet and shape into a long, skinny, flat loaf - you want it to be about 14 inches long by 3 inches. Bake for 35 minutes. Remove from oven and let cool. Cut the loaf into thin slices with a serrated knife, about 3/4 inch thick.Place the slices face down on baking sheet and bake for another 15 minutes, flipping the slices over half way in between. They're done when they start getting brown and crispy. They can be baked for up to an additional 5 minutes for extra crunchy biscotti, but keep a very close eye on them. Set aside and let cool.
• In a microwave safe bowl, zap the white chocolate in 15 second intervals stirring in between until the chocolate is completely melted, about 30 seconds or so. Drizzle over the biscotti. For a nice even drizzle, add the white chocolate to a small bag and snip a small corner to drizzle from. Serve with coffee, warm milk, or tea.

WHITE CHOCOLATE CRANBERRY PISTACHIO COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips, dried cranberries, and pistachios, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 375°.
• Line baking sheet with silpat or parchment paper.
• In a medium bowl, combine flour, baking powder, and salt.
• Add pistachios, cranberries and mix.
• In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
• Add vanilla and eggs, one at a time.
• Add the dry ingredients and mix on low speed until just combined to make a dough.
• Remove the dough (if too sticky sprinkle flour over it and on work surface).
• Divide into three pieces and form into long flat logs about 11 inches long x 1-1/2 inches wide.
• Place on the lined baking sheets and bake 20-25 minutes.
• When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
• Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
• Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degree F. Line a large baking sheet with parchment paper, set aside.
• In a large mixing bowl, beat butter with sugar until combined, about 2 minutes. Add in eggs and vanilla. Slowly add flour and baking powder. Mix until thoroughly blended. Fold in cranberries and pistachios.
• On prepared baking sheet, shape dough into a 12 inch by 5 inch rectangle, that is about 1/2 inch thick. I use a little extra flour on my hands to keep the dough from sticking.
• Bake for 25 minutes. Remove from oven. Using a pizza cutter or serrated knife, slice biscotti into 12, one inch wide slices. Lay each slice on it's side, separating them on the baking sheet.
• Bake an additional 10 minutes. Flip biscotti to opposite side and bake another 10minutes. Remove and cool completely before frosting.
• To garnish, dip bottom of cooled biscotti into melted vanilla candy coating. Set on parchment paper (candy coating side DOWN) and allow to dry/set. Once set (about 15 minutes) store in an airtight container or ziploc bag for up to two weeks.

CRANBERRY AND PISTACHIO BISCOTTI DIPPED IN WHITE CHOCOLATE

Steps:

• Mix the flour, baking powder and salt in a bowl.
• Slowly mix the sugar into the eggs and oil in another bowl.
• Slowly mix the dry and wet ingredients until they come together.
• Mix in the cranberries and pistachios.
• Form the dough into a rough oval about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
• Bake in a preheated 350F/180C oven for 30 minutes.
• Cut it into 1/4-1/2 inch slices.
• Bake in the oven for 10 minutes per side at 325F/170C.
• Melt the white chocolate in a double boiler.
• Dip the biscotti into the white chocolate and set aside to cool.

CRANBERRY PISTACHIO CHOCOLATE BISCOTTI RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the orange zest, cranberries, and pistachios until combined.
• Whisk together the eggs and vanilla in a separate bowl.
• Add the eggs to the bowl of dry ingredients and stir until blended. Use hands as necessary to bring the dough together, mixing until no more dry flour remains.
• On a lightly floured surface, turn out the dough and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Place the logs about 4 inches apart on one of the baking sheets.
• Bake the logs for 30 minutes, rotating the pans halfway through. When done, the logs should be risen and slightly firm. (They will still be a little soft in the center and that's ok.)
• Slide the logs, still on the parchment, onto a wire rack to cool for 10 minutes. The logs should still be warm and a little soft. Do not let the logs cool for longer or they become too crisp and brittle to slice neatly.
• Transfer the logs to a cutting board. Use a serrated knife to cut the logs into slices roughly ½-inch thick - cut at a right angle for small biscotti or at a sharp angle for larger biscotti.
• Transfer the biscotti to the baking sheets. Arrange the cookies close together but without touching.
• Bake for 8 minutes. Turn the slices over and continue baking for 5 to 6 minutes longer or until the biscotti are firm and dry. Cool on a wire rack.
• The finished biscotti will keep for 2 weeks in an airtight container. The baked cookies will also freeze well for up to 3 months.