Best Cranberry Pistachio Biscotti Recipes

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

CRANBERRY AND PISTACHIO BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl; add boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in cranberries and pistachios.
• Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over surface of the dough logs, and sprinkle generously with sugar.
• Bake, rotating sheet halfway through, until logs are slightly firm to touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300 degrees.
• Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.

CRANBERRY-PISTACHIO CORNMEAL BISCOTTI

Steps:

• Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.
• Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined.
• Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes.
• Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

CRANBERRY CHOCOLATE CHIP PISTACHIO ALMOND BISCOTTI

Steps:

• Preheat oven to 350. Line a large baking sheet with parchment paper. -Whisk together flour, baking powder and salt in a medium bowl. -Using an electric mixer, beat sugar, eggs, oil and almond extract in a large bowl until well blended. -Add flour mixture and beat until smooth. -Stir in pistachios, dried cranberries and chocolate chips. -Form dough into two 12-inch long strips on baking sheet, spacing strips 3 inches apart. Shape each strip into a 3-inch-wide log. Bake logs until lightly browned and almost firm to the touch, 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temp to 325. Cut each log cross-wise into 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4-inch apart. Bake until pale golden (biscotti may be soft but will firm as they cool), 20 minutes. Cool completely on baking sheet.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 325 degrees. Mix together olive oil and sugar. Add vanilla and almond extract, if using, and eggs. Beat until well blended. In a separate bowl, mix together flour, salt, and baking powder. With the motor of an electric mixer running, slowly incorporate the dry ingredients into the egg mixture. Fold in the cranberries and pistachios. The dough will be sticky. Wet hands and turn the dough out onto a work surface. Shape into 2 logs 2 by 12 by 1 1/2. Bake in the center of the oven for 35 minutes or until light brown. Remove from the oven, cool slightly, and cut the logs on the bias. Place the cookies on a baking sheet and bake in a 250-degree oven for 8 minutes on each side or until dry.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Heat oven to 350°. Line a baking sheet with parchment paper. Combine flour, sugar, baking soda, baking powder and salt in the bowl of a stand mixer. Whisk with a fork to mix. Add eggs and butter and mix on medium until a loose dough forms, about 1 minute. Stir in cranberries, nuts, zest and anise seeds and mix until incorporated, about 15 seconds. Transfer dough to baking sheet. Spray hands with cooking spray and form dough into a long, flat log, about 14 inches long by 4 inches wide. Bake until outside of log is firm and browned, about 25 minutes. Remove from oven and cool 10 minutes. Slice loaf into 1/4-inch-thick slices. Arrange slices on 2 baking sheets, return to oven and bake until lightly toasted, about 12 minutes. Cool. Store in airtight container for up to 2 weeks.

PISTACHIO CRANBERRY BISCOTTI

Steps:

• Place cranberries in a bowl and sprinkle with the orange juice.
• In a large mixing bowl, cream the butter and sugar.
• Add the eggs, one at a time, beating after each.
• Beat in the vanilla.
• Combine the flour, baking powder and salt; gradually mixing in to the creamed mixture.
• Stir in the pistachios and lemon peel.
• Drain the cranberries and stir in to the dough.
• On a lightly floured surface, divide the dough into thirds.
• Shape each piece in to a 12 inch by 2 inch log.
• Place on a baking sheet covered with cooking spray.
• Bake at 350°F for 20-25 minutes.
• Cool for 5 minutes.
• Transfer to a cutting board, and cut each log into about 20 slices with a serrated knife (cut at an angle).
• Place the cut side down on baking sheet coated with cooking spray and bake for 12-15 minutes turning once.
• Remove to wire racks to cool.
• For the icing, combine the confectioners' sugar and lemon peel in a small bowl. Stir in just enough milk until achieving a drizzling consistency.
• Drizzle over biscotti, and store in an airtight container.

PISTACHIO CRANBERRY BISCOTTI

Steps:

• Place cranberries in a small bowl; sprinkle with orange juice. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in pistachios and lemon peel. Drain cranberries; stir into dough., On a lightly floured surface, divide dough into thirds. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle. Bake at 350° for 20-25 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; with a serrated knife, cut each loaf into 20 slices. Place cut side down on baking sheets coated with cooking spray. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool., For icing, combine confectioners' sugar and lemon zest in a small bowl; stir in enough milk to achieve desired drizzling consistency. Drizzle over biscotti. Store in an airtight container.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Place cranberries in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in pistachios and cranberries with liquid., Divide dough into three portions. On a parchment paper-lined baking sheet, shape each portion into a 12-in. x 1-1/2-in. rectangle. Brush egg over rectangles and sprinkle with coarse sugar. Bake at 375° for 18-22 minutes or until set and lightly browned. Carefully remove to wire racks; cool for 15 minutes., Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes on each side or until edges are browned. Remove to wire racks to cool completely. Store in an airtight container.

CRANBERRY ORANGE PISTACHIO BISCOTTI

Steps:

• Heat the oven to 350 degrees. Line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, melted butter, eggs, vanilla, and orange zest. Using a spatula or wooden spoon, stir the flour mixture into the egg mixture until the dough comes together. Mix in the cranberries and pistachios. Divide the dough in half. Shape each half into a 13-inch-by-3½-inch rectangular loaf (about 1 inch thick). Place the loaves on the prepared sheet, leaving at least 2 inches between them. Bake in the middle position for 30 minutes, turning the pan around halfway through baking. The loaves should be lightly golden and give slightly in the middle when gently pressed. Remove the loaves from the oven and cool on the pan for 30 minutes. Reduce the oven temperature to 300 degrees and move oven racks to top and lower-middle positions. Carefully transfer the loaves to a large cutting board. Using a long serrated knife in a long sawing motion, cut the loaves into slices ½ to ¾ inch thick. Line 2 cookie sheets with parchment paper and place the biscotti cut-side down on them. Bake for 25 to 30 minutes, rotating the pans from top to bottom and front to back halfway through baking, or until the biscotti are firm and lightly golden. (When you rotate the sheets, check the bottom sides of the biscotti; if they are browning, turn over to the other cut side.) Remove the biscotti from the oven and cool completely on the pan. Melt the chocolate in the top of a double boiler or in the microwave, stirring frequently. Drizzle or spread it over the tops of the biscotti. Place the biscotti on a wire rack set over a sheet of wax paper, to let the chocolate dry. Store the biscotti in an airtight container for up to 3 days.

CRANBERRY-PISTACHIO BISCOTTI (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir together cookie mix, pudding mix and flour.
• Stir in melted butter and eggs until soft dough forms.
• Stir in pistachios and cranberries.
• Divide dough in half.
• On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
• Bake 18 to 20 minutes or until golden brown.
• Cool on cookie sheets 20 minutes.
• Reduce oven temperature to 250°F
• Place logs on cutting board.
• Cut crosswise into 3/4-inch slices.
• Place slices cut sides down on ungreased cookie sheets.
• Bake 40 minutes, turning once.
• Immediately remove from cookie sheets to cooling racks.
• Cool 10 minutes.
• With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies.
• Store loosely covered.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Heat oven to 375°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Stir in pistachios and cranberries. Divide dough in half. On each of 2 ungreased cookie sheets, shape half of dough into 15x2-inch log.
• Bake 18 to 20 minutes or until golden brown. Cool on cookie sheets 20 minutes. Reduce oven temperature to 250°F. Place logs on cutting board. Cut crosswise into 3/4-inch slices. Place slices cut sides down on ungreased cookie sheets.
• Bake 40 minutes, turning once. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes. With small, fine strainer, lightly sprinkle powdered sugar over tops of cookies. Store loosely covered.

CRANBERRY PISTACHIO BISCOTTI - WHOLE FOODS

Steps:

• Cream butter and sugar at medium-high speed until light and fluffy.
• Add eggs, one a time, and blend until smooth.
• Add vanilla, flour, baking powder and salt.
• Mix until just blended (do not overbeat).
• Stir in cranberries and pistachios by hand.
• Preheat oven to 325°F.
• Divide dough in half.
• On a lightly floured surface, knead dough a few times then shape into two long, slightly flattened, logs, about 2 inches wide and 12–14 inches long.
• Place both on a non-stick baking sheet a few inches apart.
• Bake for 25 minutes or until barely golden.
• Let cool for 10 minutes.
• Slice logs on the diagonal about 1/2-inch thick.
• Place slices on baking sheet and bake again for 20 minutes, turning halfway through baking, until golden brown.
• Let cool.
• Makes about 3 dozen.
• Will keep for several weeks in an airtight container.

CRANBERRY PISTACHIO BISCOTTI GOURMET DEC 2001

Steps:

• Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain, then pat dry with paper towels. Preheat oven to 325F. Butter & flour a large baking sheet, knocking off excess flour Mix together flour, sugar, baking soda & powder & salt in a large bowl with an electric mixer at moderate speed until combined well. Add eggs & vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at low speed Turn out dough onto a well-floured surface and knead several times. Halve dough, then form each half into a 13 by 2 inch slightly flattened log on banking sheet, using floured hands and spacing logs about 3 inches apart. Brush logs with egg wash. Bake in middle of oven until golden, 25 to 30 minutes. Cool logs on baking sheet on a rack 10 minutes. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in 1 layer on baking sheet (don't worry if slices touch each other). Bake in middle of oven turning once until golden and crisp. 20 - 25 minutes total. Biscotti keep in an airtight container at room temp 2 weeks.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees.
• In a large bowl, mix togeather oil and sugar until well blended. Mix in the extracts then beat in eggs. Combine flour, salt, and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form 2 logs (12X2) on a cookie sheet that has been lined with parchment paper or other non-stick covering. Dough may be sticky, wet hands with water slightly to all easier handling.
• Bake for 35 minutes in teh preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. reduce oven heat to 275.
• Cut logs in the diagonal into 3/4" thick slices. Lay on sides on cookie sheet and bake for approximately 8-10 minutes or until dry. Cool and store in airtight container.

CRANBERRY-PISTACHIO BISCOTTI

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat eggs, sugar, oil and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. (Dough will be sticky.) Stir in nuts and cranberries.
• Use moistened hands to divide dough into 4 pieces; shape each piece into 7-inch log. Place on parchment-covered baking sheet.
• Bake 20 to 25 min. or until lightly browned; cool 15 min. Transfer to cutting board. Use serrated knife to cut each log into 1/2-inch-thick slices; place, cut sides down, on baking sheet. Bake 13 min. or until lightly toasted; cool completely.
• Melt chocolate as directed on package. Dip bottoms of biscotti, 1 at a time, into chocolate; let excess chocolate drip off. Return biscotti, cut sides down, to baking sheets. Let stand until chocolate is firm.

PISTACHIO-CRANBERRY BISCOTTI

Steps:

• Heat oven to 325°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat butter and sugar with electric mixer on medium-high speed until light and fluffy. Add orange peel and eggs, one at a time, beating thoroughly after each addition. On low speed, beat in flour, ground nuts, baking powder and salt. Stir in cranberries and 1/2 cup nuts.
• Divide dough in half. On 1 side of cookie sheet, shape half of dough into 10-inch log. Repeat with remaining dough on same cookie sheet.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes; remove from cookie sheet to cutting board. Cut logs crosswise into 1/2-inch slices; discard ends. Place slices, cut sides down, on cookie sheet.
• Bake about 18 minutes longer, turning once, until biscotti are crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Drizzle one side with melted baking chips; let stand until set before storing.

PISTACHIO-CRANBERRY BISCOTTI FOR A CROWD

Steps:

• Combine flour and baking powder; pour into a wide-mouth 1-qt. glass container with a tight-fitting lid. Sprinkle cinnamon around edge of container. Layer with 1/3 cup sugar, pistachios and cranberries, packing each layer tightly (do not mix). Pour remaining sugar down the center. Cover and store in a cool, dry place for up to 6 months., To prepare biscotti: In a large bowl, beat butter and eggs. Gradually stir in biscotti mix (dough will be sticky). Chill for 30 minutes. , Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake at 350° for 25-30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in.-thick slices. Place cut side down on an ungreased baking sheet. Bake for 5 minutes. Turn and bake 5-6 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.