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.
PISTACHIO BISCOTTI
That's Italian! Baked twice for a crunchy texture, biscotti are mildly sweet cookies meant to be dunked in coffee.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat sugar, oil, vanilla and eggs with spoon. Stir in flour, baking powder, baking soda, salt and nuts.
- Place dough on lightly floured surface. Knead 15 times until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.
- Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds or until melted; stir until smooth. Drizzle chocolate over biscotti. Place on waxed paper until chocolate is set.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscotti, Sodium 45 mg, Sugar 5 g, TransFat 0 g
PISTACHIO BISCOTTI (DIABETIC)
Yummy and perfect on holiday cookie trays but are good any day of the year. Be sure to use the green pistachio's! (that is if you can find then). The recipe claims to make 84 pieces, this only makes 84 cookies in my dreams, but thats the story of my life. In my world you'll get a lot less but your yield will really depend on the size you want the cookies to be.
Provided by Annacia
Categories Dessert
Time 40m
Yield 84 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. Lightly spray two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and Splenda. Make a well in the center of the flour mixture. Place EggBeaters (You may need another 1/4 cup of EggBeaters depending on the asorbtion of the flour) in the well and stir into the flour mixture. Add butter and, vanilla, stir until dough starts to form a ball. Stir in nuts.
- Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.
- Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.
- Makes about 84 cookies.
Nutrition Facts : Calories 29.4, Fat 1.4, SaturatedFat 0.5, Cholesterol 1.8, Sodium 40.3, Carbohydrate 3.5, Fiber 0.3, Sugar 0.1, Protein 0.7
HONEY PISTACHIO BISCOTTI
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Stir in the pistachios.
- Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet and bake 10 minutes. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer. Transfer to a wire rack to cool.
PISTACHIO BISCOTTI
Biscotti are easy to make and keep for up to 2 weeks in an airtight tin. They taste even better a day or two after baking. They are perfect for dunking, in red wine, sweet wine, coffee or tea. Almonds or walnuts can replace the pistachios if desired.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h15m
Yield About 2 1/2 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Put butter and sugar in the work bowl of a stand mixer (or use a large bowl and hand-held electric beaters). Cream butter and sugar at high speed until pale, light and fluffy, about 5 minutes. Add eggs one at a time and mix well. Beat in lemon zest and almond and vanilla extracts.
- In a separate medium bowl, stir together flour, baking powder and salt. At low speed, add flour mixture to butter mixture. As dough is coming together, add the pistachios and mix until incorporated. You will have a soft, sticky dough.
- Divide dough into 2 equal pieces. With floured hands, shape each piece into a log about 12 inches long. Place logs well apart on a parchment-lined baking sheet. (Logs will spread as they bake.)
- Bake logs for 25 to 30 minutes, until firm and lightly browned all over. Remove and cool logs on a rack until cool enough to handle. (Don't rush this step or you risk crumbling when slicing.) Using a serrated knife, carefully cut into slices, crosswise or at a diagonal. Thicker 1/2-inch slices are easier to cut; thinner slices are a bit more elegant.
- Place slices in one layer on baking sheet and return to the oven until lightly browned, about 10 minutes (less for thinner slices). Flip each slice and bake again for another 5 minutes. Let cool completely, until biscotti are crisp and dry, before transferring to a tin.
LEMON PISTACHIO BISCOTTI
The pairing of lemon & pistachio makes for a great, crisp cookie. The recipe comes from the 1999 cookbook, Cookies for Christmas. Preparation time does not include the initial cooling time.
Provided by Sydney Mike
Categories Dessert
Time 1h18m
Yield 36 biscotti, 36 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE COOKIE ~ Preheat oven to 375 degrees F & lightly grease several cookie sheets or 1 LARGE one.
- In large mixing bowl, beat butter with electric mixer on medium-high speed for 30 seconds.
- Add sugar, baking powder & salt, beating to cimbine & scraping sides of bowl occasionally.
- Beat in eggs & vanilla until combined.
- Beat in lemon zest & as much of the flour as you can with the mixer.
- Using a wooden spoon or your hands, stir or knead in remaining flour & pistachio nuts.
- On lightly floured surface, divide dough into 3 equal portions.
- Shape each portion into an 8-inch-long loaf.
- Flatten loaves to about 2 1/2 inches wide, & place them at least 3 inches apart on prepared cookie sheet(s).
- Bake 20-25 minutes or until golden brown & tops are cracked. (Loaves will spread slightly.).
- Cool on cookie sheet for 30 minutes,
- When cooled, preheat oven to 325 degrees F, then transfer loaves to a cutting board to cut each loaf into 1/2-inch-thick slices.
- Place slices, cut sides down on previously used cookie sheet(s), & bake 8 minutes.
- Turn slices over & bake 8-10 minutes more or until dry & crisp.
- Transfer to wire rack & cool.
- FOR THE ICING ~ In a small mixing bowl, stir together sifted powdered sugar & 1 teaspoon lemon zest.
- Stir in enough lemon juice (or milk) to make icing of drizzling consistency.
- Either dip 1/4 of one end of each cookie into icing OR drizzle each with icing.
Nutrition Facts : Calories 101.7, Fat 4.4, SaturatedFat 1.5, Cholesterol 16.3, Sodium 57.3, Carbohydrate 13.9, Fiber 0.8, Sugar 7.4, Protein 2.2
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
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