Cranberry And Pistachio Biscotti Food

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CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Provided by Gerry Meyer

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 10

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

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.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g

CRANBERRY AND PISTACHIO BISCOTTI



Cranberry and Pistachio Biscotti image

This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

3/4 cup sugar
1/4 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup chopped pistachios
1/2 cup dried cranberries

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.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

PISTACHIO CRANBERRY BISCOTTI



Pistachio Cranberry Biscotti image

These biscotti taste great with a cup of coffee or even with a glass of sweet white wine for dessert. The lemon drizzle makes them seem indulgent. -Marta Perez-Stable of Westlake, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 5 dozen.

Number Of Ingredients 15

1-1/2 cups dried cranberries
2 tablespoons orange juice
1/3 cup butter, softened
2/3 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shelled pistachios
4 teaspoons grated lemon zest
ICING:
1 cup confectioners' sugar
1 teaspoon grated lemon zest
1 to 2 tablespoons fat-free milk

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.

Nutrition Facts : Calories 129 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 109mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

My very fav biscotti. I have to make it at Christmas for all my co-workers and they start asking for it well in advance!! 2 WW points a cookie but well worth it.

Provided by annroberts54

Categories     Dessert

Time 1h20m

Yield 32 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 eggs
1 3/4 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachios, shelled

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.

Nutrition Facts : Calories 96.5, Fat 4.7, SaturatedFat 0.7, Cholesterol 11.6, Sodium 34.3, Carbohydrate 11.8, Fiber 0.8, Sugar 5.2, Protein 2.3

CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

Provided by Food Network

Time 1h45m

Number Of Ingredients 10

1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon almond extract, optional
2 eggs
1 3/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup dried cranberries
1 cup unsalted pistachios

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.

PISTACHIO & CRANBERRY COOKIES



Pistachio & cranberry cookies image

These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift

Provided by Good Food team

Categories     Snack, Treat

Time 30m

Yield Makes 22

Number Of Ingredients 6

175g butter , softened
85g golden caster sugar
½ tsp vanilla extract
225g plain flour
75g pistachios
75g dried cranberries

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.

Nutrition Facts : Calories 140 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

CRANBERRY PISTACHIO BISCOTTI - WHOLE FOODS



Cranberry Pistachio Biscotti - Whole Foods image

Make and share this Cranberry Pistachio Biscotti - Whole Foods recipe from Food.com.

Provided by BelovedRooster

Categories     Dessert

Time 1h5m

Yield 36 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter
3/4 cup sugar
2 eggs
2 teaspoons real vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup dried sweetened cranberries, soaked in hot water and drained
1 cup pistachios, shelled

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.

Nutrition Facts : Calories 98.8, Fat 4.5, SaturatedFat 1.9, Cholesterol 18.5, Sodium 35.8, Carbohydrate 13.2, Fiber 0.7, Sugar 6.1, Protein 1.9

PISTACHIO CRANBERRY BISCOTTI



Pistachio Cranberry Biscotti image

Mmmm, biscotti. Pistachios and Cranberries are pretty....add the icing and they are a lovely treat. This recipe comes from Light and Tasty

Provided by MsBindy

Categories     Dessert

Time 1h

Yield 60 serving(s)

Number Of Ingredients 14

1 1/2 cups dried cranberries
2 tablespoons orange juice
1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup pistachios, shelled
4 teaspoons lemon peel, grated
1 cup confectioners' sugar
1 teaspoon lemon peel, grated
1 -2 tablespoon nonfat milk

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.

Nutrition Facts : Calories 56.2, Fat 2.1, SaturatedFat 0.8, Cholesterol 9.8, Sodium 41.4, Carbohydrate 8.4, Fiber 0.5, Sugar 4.5, Protein 1.1

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