How To make Pistachio Almond Biscotti

Cranberry Pistachio Biscotti Recipe Demonstration - Joyofbaking.com

Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Pistachio Biscotti. Cranberry Pistachio Biscotti are wonderfully crisp and crunchy and they are dressed for the holidays with bright red dried cranberries and lovely green pistachio nuts. These biscotti are lower in fat than most cookies as they do not contain butter which makes them a nice alternative to all the other rich baked goods during the Christmas season.

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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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Old Italian Biscotti Recipe in 60 Seconds

Classic Old Italian Biscotti Recipe!

#shorts #desserts #thepastaqueen

Keto Holiday Biscotti | Cranberry Pistachio

Up your Holiday baking game with a batch of these Cranberry Pistachio Biscotti! These delicious crunchy cookies have a hint of orange complimenting both the cranberries and pistachios. Perfect for holiday entertaining and makes a great edible holiday gift. ????

INGREDIENTS
2 cups (200g) blanched almond flour
½ cup (100g) granulated erythritol
1 teaspoon (4g) baking powder
¼ cup (60g) melted salted butter
1 large egg at room temperature
1 teaspoon (5mL) orange extract
zest of 1 orange
½ cup (50g) chopped pistachios
⅓ cup (48g) dried unsweetened cranberries

Bake at 325°F (163°C) for 22-25 minutes.
Bake at 280°F (138°C) for 15 minutes.
Bake at 280°F (138°C) for 5 minutes. Turn off the oven and leave the biscotti inside for another 15 minutes.


Yields 16 biscotti (macros per biscotti)
NET CARBS: 2.1g
FIBER: 2.5g
FAT: 11.6g
PROTEIN: 4.1g
CALORIES: 133


#ketoserts #holidaybiscotti #ketobiscotti
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¡Mejora tu juego de repostería navideña con un lote de estos biscotti de pistacho y arándano! Estas deliciosas galletas crujientes tienen un toque de naranja que complementa tanto a los arándanos como a los pistachos. Perfecto para el entretenimiento navideño y es un gran regalo festivo comestible. ????

INGREDIENTES
2 tazas (200 g) de harina de almendras blanqueada
½ taza (100 g) de eritritol granulado
1 cucharadita (4 g) de levadura en polvo
¼ de taza (60 g) de mantequilla salada derretida
1 huevo grande a temperatura ambiente
1 cucharadita (5 ml) de extracto de naranja
ralladura de 1 naranja
½ taza (50 g) de pistachos picados
⅓ taza (48 g) de arándanos rojos secos sin azúcar

Hornee a 325 ° F (163 ° C) durante 22-25 minutos.
Hornee a 280 ° F (138 ° C) durante 15 minutos.
Hornee a 280 ° F (138 ° C) durante 5 minutos. Apague el horno y deje los biscotti dentro por otros 15 minutos.

Rinde 16 biscotti (macros por biscotti)
CARBOHIDRATOS NETOS: 2.1g
FIBRA: 2,5 g
GRASA: 11,6 g
PROTEÍNA: 4.1g
CALORÍAS: 133


Prepara il tuo gioco di pasticceria natalizio con una partita di questi biscotti al pistacchio e mirtilli rossi! Questi deliziosi biscotti croccanti hanno un pizzico di arancia che si abbina sia ai mirtilli che ai pistacchi. Perfetto per intrattenere le vacanze e fa un ottimo regalo di festa commestibile. ????

INGREDIENTI
2 tazze (200 g) di farina di mandorle sbollentate
½ tazza (100 g) di eritritolo granulato
1 cucchiaino (4 g) di lievito in polvere
¼ di tazza (60 g) di burro salato fuso
1 uovo grande a temperatura ambiente
1 cucchiaino (5 ml) di estratto di arancia
scorza di 1 arancia
½ tazza (50 g) di pistacchi tritati
⅓ tazza (48 g) di mirtilli rossi secchi non zuccherati

Infornare a 163 ° C per 22-25 minuti.
Infornare a 138 ° C per 15 minuti.
Infornare a 138 ° C per 5 minuti. Spegnete il forno e lasciate i biscotti dentro per altri 15 minuti.

Produce 16 biscotti (macro per biscotti)
CARBOIDRATI NETTI: 2,1 g
FIBRA: 2.5g
GRASSI: 11,6 g
PROTEINE: 4.1g
CALORIE: 133


Améliorez votre jeu de pâtisserie des Fêtes avec un lot de ces biscottis aux canneberges et pistaches! Ces délicieux biscuits croquants ont un soupçon d'orange qui complète à la fois les canneberges et les pistaches. Parfait pour les réceptions de vacances et constitue un excellent cadeau de vacances comestible. ????

INGRÉDIENTS
2 tasses (200 g) de farine d'amande blanchie
½ tasse (100 g) d'érythritol granulé
1 cuillère à café (4g) de poudre à pâte
¼ tasse (60 g) de beurre salé fondu
1 gros œuf à température ambiante
1 cuillère à café (5mL) d'extrait d'orange
le zeste d'une orange
½ tasse (50 g) de pistaches hachées
⅓ tasse (48g) de canneberges séchées non sucrées

Cuire au four à 325 ° F (163 ° C) pendant 22-25 minutes.
Cuire au four à 280 ° F (138 ° C) pendant 15 minutes.
Cuire au four à 280 ° F (138 ° C) pendant 5 minutes. Éteignez le four et laissez les biscotti à l'intérieur encore 15 minutes.

Donne 16 biscotti (macros par biscotti)
GLUCIDES NETS: 2,1 g
FIBRE: 2,5 g
GRAISSE: 11,6 g
PROTÉINES: 4,1 g
CALORIES: 133

Matcha Cranberry Pistachio Almond Biscotti 抹茶蔓越莓坚果脆饼

香香脆脆坚果脆饼适合当圣诞礼物送给朋友！
Ingredients 材料
100g Baked Almonds 100克 烘好杏仁
60g Pistachio 60克开心果
50g chopped Cranberries 50克切细的蔓越莓果干
1 lemon zest 1 颗柠檬皮
4 Egg whites 4颗蛋白
80g Sugar 80克糖
Few drops Vanilla essence 几滴香草精
80g Plain flour 80克中筋面粉/普通面粉
1 tbsp Matcha powder 1汤匙抹茶粉/绿茶粉
40g Almond Flour 40克杏仁粉

Professional Baker Teaches You How To Make BISCOTTI!

Chocolate Pistachio Cantucci (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 recipe below!

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Recipe

Yield: About 2 dozen
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients

4 large eggs, at room temperature
1 large egg yolk
1 ¼ cups (250 g) granulated sugar (caster sugar)
2 tsp (10 mL) vanilla extract
2 cups (300 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process or regular)
1 ½ tsp (7 mL) baking soda
½ tsp (2 mL) salt
1 ¼ cups (170 g) shelled unsalted pistachios
1 cup (150 g) chopped dark chocolate chunks or chips

Directions

1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.

2. With electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, yolk, sugar and vanilla on high speed until it holds a ribbon when the beaters are lifted, about 3 minutes.

3. Sift the flour, cocoa powder, baking soda and salt and fold this into the whipped eggs until fully incorporated (the mixture will deflate a little, and seem like a cake batter in consistency). Stir in the pistachios and chocolate chunks (or chips) and spoon this onto the prepared baking tray and spread into the rough shape of a single log – the batter will be soft, so don’t worry if the shape isn’t too precise. Bake this for about 35 minutes, until a tester inserted into the centre of the cantucci log comes out clean – because of the melted chocolate chunks within, you may have to test in a few places. Allow this to cool for about 20 minutes and reduce the oven temperature to 300 F (150 C).

4. Remove the cantucci log to a cutting board and use a serrated knife to slice across the width into cookies that are ½-inch thick. Arrange these on the lined baking trays (you’ll need 2 trays for this step) and bake for 12 minutes. Remove the trays from the oven and flip the cantucci over, returning to the oven to bake another 12 minutes. Cool the cantucci on the tray. If you find that after cooling, the cantucci aren’t crunchy all the way through, you can return them to the oven to bake a few more minutes.

The cantucci will keep up to 2 weeks in an airtight container.

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