How To make Cherry Pistachio Biscotti
2 c All-purpose flour
1 c Sugar
2 ts Lime peel; finely grated
1 ts Baking powder
1/2 Stick cold butter; cut in
-small pieces (1/4 cup) 3/4 c Dried tart cherries
3 lg Eggs; beaten with a fork
1 1/4 c Pistachio nuts; shelled,
-lightly salted Heat oven to 350 degree F. Lightly grease a large cookie sheet. In a food process, process flour, sugar, lime peel and baking powder until blended. Add butter and cherries. Pulse until cherries are coarsely chopped. Spoon off and reserve 1 tablespoon of the beaten eggs. Add remaining eggs and the pistachios to food processor and pulse until dough is evenly moistened. Turn dough out on a well-floured work surface (dough is stickly). Divide dough in quarters. With hands, roll each portion into a 9-inch log. Place logs crosswise 3 inches apart on prepared baking sheet. Press logs to flatten to 2 inch wide. Brush with reserved eggs. Bake 25 minutes or until golden brown. Let cool on sheet on a wire rack 10 minutes. Loosen with a spatula and remove to a cutting board. Let cool 10 minutes longer. Using a large heavy knife, cut each log diagonally in 1/2-inch-thick slices. Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14 to 15 minutes longer until crisp. Remove to wire rack to cool (cookie will get even more crisp). From Woman's Day, November 1996. Formatted by Mary Wilson (BWVB02B). -----
How To make Cherry Pistachio Biscotti's Videos
Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Cherry Pistachio Biscotti with Ginaboringbakes
This tutorial walks you through each step of making a classic Italian cookie with a few modern twists. You will want to grab your cup of coffee before you watch because by the end, you will need to dunk something sweet.
The Ultimate Biscotti Recipe: Cherry Pistachio Delight!
Indulge in the ultimate biscotti recipe with this Cherry Pistachio Delight! Join Chef Grace as she shares her love for biscotti and shows you how to make this delicious Italian cookie. Perfect for the holidays or any time of year, these biscotti are best enjoyed with a cup of coffee and a touch of dark chocolate. Don't miss out on this delightful treat - subscribe now for more mouthwatering recipes from Chef Grace's place!
Biscotti
4oz butter
1c Sugar
4 Eggs
1/2c Amaretto
2t Vanilla
3c AP flour
2t Baking Powder
1t Salt
1c Pistachios
1c Dried Cherries
#biscotti #italianfood #cookierecipe
Most Flavourful Biscotti - Pistachio and Cranberry Biscotti - The Anjums Cookbook
These biscotti burst with flavour. This recipe is a keeper. Try them once and you will love them forever. Pairs well with a cup of coffee or tea. Loaded with pistachios, cranberries, and a hint of orange, these can only be made at home.
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Recipe Ingredients:
All-purpose Flour - 2 cups (260g)
Baking powder - 1 and 1/2 tsp
Salt - 1/4 tsp
Unsalted butter - 1/3 cup (75g)
Granulated sugar - 3/4 cups (150g)
Eggs (large) - 2 whole plus 1 egg yolk
Egg white - of 1 egg
Zest of 1 Navel orange
Raw unsalted Pistachio - 1 cup (145g)
Dried Cranberries - 1/2 cup
White coating chocolate - about 1/2 cup
Video edited using Inshot
Background Bird sounds:
#biscotti #theanjumscookbook #pistachio
Cherry Pistachio Cookies – Bruno Albouze
Here is the new generation of cookies!.. An incomparable texture and flavor!
To get the full recipe go to
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Cherry pistachio biscotti
Perfect Homemade Italian food gift. They keep for ages and are delicious dipped in coffee or sweet wine.
Ingredients:
500g plain flour
250g caster sugar
11/2 tsp baking powder
209g shelled and roughly chopped pistachios
160g dried sour cherries
4 eggs
2tbsp Amaretto liqueur