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 -----
How To make Pistachio Almond Biscotti's Videos
Pistachio Biscotti Recipe
Recipe:
*Preheat oven to 170C*
115g Egg Whites
90g Castor Sugar
150g Plain Flour
100g Roasted nuts of your choice
Bake at 170C for 30-35 minutes
You know its ready when it's slightly golden on top and the middle is semi-firm to touch
Let it cool completely before storing in ziplock bag and keep in freezer overnight or at least 4 hours.
The next morning
*Preheat oven to 140C*
Slice the dough into very thin slices
Bake at 140C for about 20-30minutes until golden brown
Check on it around 20-25 minutes and remove the pieces that are done and continue baking for the slightly thicker ones.
**You can keep the remaining biscotti dough back into the freezer for up to 3 months and bake whenever you crave! YAY
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Cranberry Pistachio Biscotti (EASY)
These easy Christmas Biscotti are packed with white chocolate, pistachios, cranberries and almonds. Full recipe for Christmas Biscotti at The Cake Mistress website here:
These pistachio, cranberry, almond and white chocolate Christmas Biscotti are so festive and great for gifts.
The original traditional Italian Biscotti recipe is quite plain by today’s standards, flavoured with just pine nuts and almonds. Biscotti are baked as one oblong loaf, then cut into slices and re-baked for crunch.
The best recipes continue this method today but have become more adventurous in their flavours.
I’ve thrown everything flavourful and festive into my biscotti. Inside the Christmas biscotti are pistachios, cranberries, white chocolate and almonds.
If you love very crispy and crunchy Biscotti, then cut the slices from the loaf thinner and bake them for longer in the oven.
Christmas Biscotti are perfect at the end of a meal along with a steaming pot of coffee, or even some liqueur. Because the biscotti are fairly dry, most Italians dunk them into their drinks.
You could package up these Christmas Biscotti as edible Christmas gifts for friends and family. They can be made and packaged two weeks ahead of time at least, as long as they are stored in an airtight container.
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Italian Pistachio Cookie Recipe - How to Cook Real Italian Food from my Italian Kitchen
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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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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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Nutty Biscotti 意大利坚果脆饼
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Ingredients 材料 :
100g whole almonds (杏仁)
100g Walnuts (核桃)
60g Pistachio (开心果)
160g / 5 egg whites (蛋白)
1/4 tsp salt (盐)
110g caster sugar (細砂糖)
120g plain flour (普通面粉)
1 tbsp rice flour (粘米粉)
2 Rectangular baking tins - 17cmX7cmX6cm