How To make Pistachio Almond Biscotti
1/2 c Sugar
1/2 c Vegetable oil
1 1/2 ts Almond extract
2 Eggs
2 1/2 c All-purpose flour
1/2 c Pistachios; coarsely chopped
1/4 c Almonds; slivered
1/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
3 oz Semisweet chocolate
1/2 ts Shortening
Heat oven to 350~F. Beat sugar, oil, almond extract and eggs in large bowl with spoon until well blended. Stir in flour, pistachios, almonds, baking powder, soda and salt. Place dough on floured surface; roll in flour to coat. Knead dough 20 times. Divide dough in half. Wrap one half in plastic wrap; reserve. Shape remaining half of dough into rectangle, 10x3x1/2 inches, on ungreased cookie sheet. Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2 inch slices. Place slices, cut cut sides down, on cookie sheet. Bake about 14 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet. Cool completely on wire rack. Repeat with remaining half of dough. Heat chocolate and shortening in 1-quart saucepan over low heat until melted and smooth. Place biscotti, cut side up, on waxed paper. Drizzle chocolate mixture over one side of each biscotti. Let stand until firm. Makes 3 dozen. -MARY WILSON BWVB02B -----
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Thin Crispy Almond Biscotti
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How To Cook Delicious Pistachio Biscotti
An easy Pistachio Biscotti that is perfect to serve with coffee or tea during the holidays.
Also Pistachio Biscotti are easy to make at home, and taste far better than what you can buy from the store.
Bon Appétit!
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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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Biscotti | Basics with Babish
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