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). -----
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This chocolate cherry biscotti is the perfect accompaniment to coffee or any brunch! ????
⬇️ RECIPE BELOW ⬇️
INGREDIENTS:
1/2 cup butter (softened)
3/4 cup granulated sugar
3 eggs
1 teaspoon almond extract
1/3 cup cocoa powder
2 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 cup dried cherries (chopped)
1/2 cup mini chocolate chips
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SweetPhi.com is a destination for easy recipes, beautiful photography, inspiration and everyday family life, shared by Philia Kelnhofer. Philia (“Phi” for short, pronounced “Fee”) is a visual content creator, recipe developer, food and lifestyle blogger, photographer, 2x cookbook author and mom of 4 (a toddler, boy girl twins, and a newborn). She loves helping make mealtime a little easier and sharing inspiration for those with a busy lifestyle!
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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
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No holiday feast is complete without dessert, so we made Vegan Cherry Pistachio Biscotti and Vegan Baileys to complete our #HowToVeganTheHolidays series! These two are the perfect pair and we guarantee your non-vegan family and friends will love them too!
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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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