Holidaybiscottiwithcranberriesandpistachios Food

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 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.

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.

PISTACHIO & CRANBERRY COOKIES

Steps:

• Mix the butter, sugar and vanilla extract with a wooden spoon. stir in the flour, then tip in the pistachios and cranberries - you might need to get your hands in at this stage to bring the mix together as a dough. Halve the dough and shape each half into a log about 5cm across. Wrap in cling film, then chill for 1 hr or freeze for up to 3 months.
• Heat oven to 180C/160C fan/gas 4. slice the logs into 1cm-thick rounds, place on a baking tray lined with baking parchment and bake for 12-15 mins. Cool completely on the tray.

HOLIDAY BISCOTTI

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well (dough will be sticky). Stir in cranberries, pistachios and orange zest. Chill for 30 minutes. , Divide dough in half. On a floured surface, shape each half into a loaf 1-1/2 to 2-in. diameter. Place on an ungreased baking sheet. Bake at 350° for 30-35 minutes. , Cool for 5 minutes. Cut diagonally into 3/4-in. thick slices. Place slices, cut side down, on an ungreased baking sheet. Bake for 9-10 minutes. Turn slices over. Bake 10 minutes more or until golden brown. Cool on wire rack. Store in an airtight container.

PISTACHIO BISCOTTI

Steps:

• Heat oven to 325 degrees.
• Position rack in center of oven.
• Combine flour, baking powder and salt in a medium bowl and set aside.
• Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.
• Gradually stir in dry ingredients until smooth.
• Stir in nuts.
• Form dough into a 15x4 ½-inch log or prepared sheet.
• Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.
• Cool for 15 minutes.
• Keep oven on.
• With serrated knife, cut log on angle into 18 ½" thick slices.
• Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.
• Turn cookies over and bake 10-12 minutes more.
• Cool cookies on wire racks.
• Note: if you can't find pistachio, you can substitute almonds.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

CRANBERRY CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
• In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
• Add egg mixture to flour mixture & blend well.
• Knead dough on lightly floured surface until smooth.
• Divide dough in half & shape each half into an 8-inch long log.
• Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
• Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
• Meanwhile, reduce oven heat to 325 degrees F.
• Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
• Return slices to oven & bake an additional 15-20 minutes.
• Remove from oven, & transfer slices to wire rack to cool completely.

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.

PISTACHIO BISCOTTI

Steps:

• Per heat oven 180oC grease a 9x16 cm loaf tin and line base & side with baking paper.
• Beat egg whites in a large bowl until stiff peaks form. Gradually add caster sugar. Beat until mixture is thick and glossy. Fold in cornflour ginger and pistachio and vanilla.
• Pour into prepared baking tin & bake for 30 min, or until golden brown and firm to touch. Cool in tin until cool to touch.
• Reduce oven temperature to 150oC. Cut length ways and in half then icm fingers. place in a single layer on tray and bake for 10 to 15 min, or until crispy brown.
• Cool completely on tray and store in an airtight container. Keeps 4-5 days.