CRANBERRY-PISTACHIO CORNMEAL BISCOTTI
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.
HOLIDAY BISCOTTI
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 2 dozen cookies
Number Of Ingredients 11
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 AND PISTACHIO BISCOTTI
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
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.
CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS
Steps:
- Position a rack in the center of the oven and heat to 350°F. Line a large rimmed baking sheet with parchment or a nonstick liner.
- In a medium bowl, whisk together the flour, baking powder, and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and butter. Mix on medium-high speed until light and fluffy, about 2 minutes. With the motor running, add the 2 whole eggs one at a time, blending thoroughly after each addition.
- Scrape down the sides of the bowl, add the pistachios, cranberries, and orange zest, and mix on low speed until blended. Add the cornmeal and mix again to blend. Add the reserved flour mixture and mix on low speed just until the dough comes together in a ball, about 20 seconds.
- Turn the dough out onto a lightly floured surface and roll into a log about 12 inches long. Transfer to the baking sheet and press to flatten the log to a 1-inch thickness. Brush with the beaten egg and sprinkle with the turbinado sugar.
- Bake until the log is just firm to the touch, about 50 minutes. Let cool for 20 minutes, then use a serrated knife to slice the log diagonally at 3/4-inch intervals. (The slices may look a little underdone at the center, which is okay.)
- Arrange the slices on the baking sheet and bake for 10 minutes. Carefully flip the biscotti over, return to the oven, and bake until lightly toasted, about 10 minutes longer. They will still be somewhat soft but will harden as they cool.
- Cool on a rack. Stored in an airtight container, these biscotti will keep for at least a week.
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI
Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element.
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
- Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios, and mix until combined.
- Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
- Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
CRANBERRY PISTACHIO BISCOTTI
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
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
More about "cornmeal biscotti with cranberries and pistachios recipes"
CORNMEAL BISCOTTI WITH CRANBERRIES AND …
From delish.com
Cuisine AmericanCategory Christmas, Feed a Crowd, Baking, DessertServings 16Total Time 2 hrs 30 mins
- In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and butter on medium-high speed until light and fluffy, about 2 minutes.
THIN CRANBERRY PISTACHIO BISCOTTI - SHE LOVES …
From shelovesbiscotti.com
CORNMEAL BISCOTTI WITH CRANBERRIES AND …
From oprah.com
PISTACHIO-CRANBERRY BISCOTTI RECIPE | KING …
From kingarthurbaking.com
BEST CRANBERRY-PISTACHIO CORNMEAL BISCOTTI RECIPE - HOW …
From goodhousekeeping.com
Occupation Assistant Food EditorCategory Christmas, DessertServings 12Total Time 1 hr 35 mins
CRANBERRY PISTACHIO BISCOTTI RECIPE | QUAKER OATS
From quakeroats.com
BISCOTTI RECIPE WITH CRANBERRY AND PISTACHIOS - SUGAR AND CHARM
From sugarandcharm.com
HOLIDAY BISCOTTI WITH CRANBERRIES AND PISTACHIOS - EPICURIOUS
From bonappetit.com
TOP 46 CRANBERRY PISTACHIO BISCOTTI RECIPES
From alhikmahfm.dixiesewing.com
CRANBERRY PISTACHIO BISCOTTI | THE RECIPE CRITIC
From therecipecritic.com
CRANBERRY-PISTACHIO CORNMEAL BISCOTTI RECIPE | EPICURIOUS
From aazhar.us.to
CRANBERRY PISTACHIO BISCOTTI | CHEF DENNIS
From askchefdennis.com
TOP 46 CRANBERRY PISTACHIO BISCOTTI RECIPES
From nyamaneilang.coolfire25.com
CORNMEAL BISCOTTI WITH CRANBERRIES AND PISTACHIOS RECIPE | EPICURIOUS
From aazhar.us.to
RECIPE – CRANBERRY PISTACHIO CORNMEAL BISCOTTI - ONE HUNDRED …
From onehundreddollarsamonth.com
PISTACHIO AND CRANBERRY BISCOTTI – SWEET AND SAVOURY PURSUITS
From sweetandsavourypursuits.com
CORNMEAL BISCOTTI - DAVID LEBOVITZ
From davidlebovitz.com
TOP 43 CRANBERRY PISTACHIO BISCOTTI RECIPES
From exnavalcadet.qualitypoolsboulder.com
You'll also love