Cranberry and Pistachio Biscotti

Cranberry and Pistachio Biscotti – crunchy and amazing biscotti loaded with cranberry and pistachio. Easy recipe that you can make at home this holiday season.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 cup (150 g) all purpose flour
• 1/2 teaspoon baking powder
• 1 large egg (about 70g), at room temperature
• 1/3 cup (70 g) fine sugar
• 1 pinch salt
• 60 g (1/2 cup) pistachios
• 1/4 cup (50 g) dried cranberries
• 1/8 teaspoon vanilla extract, more or less (optional)
• 1 medium grated orange zest

Instructions

1. Rehydrate cranberries – put in a plastic bag, pour water inside and immediately pour it out retaining some. Leave at room temperature for at least 2-3 hours or overnight. Before using, remove cranberries from the bag and pat dry with kitchen towel. (I placed dry cranberries together with ¼ cup of water in a mug, microwaved for 30 seconds, drained and pat dry, set aside)
2. Rinse pistachios lightly. Pat dry with kitchen towel. (This step is optional) Roast pistachios in a preheated oven for 2-3 minutes at 160°C (320°F). Set aside.
3. In a mixing bowl, combine flour and baking powder and sieve. Add in orange zest and mix well. Use finger tips to break the lumps if any.
4. In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Then add in sugar and salt. Beat until the mixture is fluffy and pale. Add in vanilla extract (if used) and mix.
5. Add in flour and baking powder. Use a plastic scraper to mix all the ingredients until well combined. You can use technique such as cut, press and scrape to mix.
6. Then add in the pistachios and cranberries. Mix until well combined and form a dough. At this stage, the dough is quite sticky. So, dust your hands and counter top with more flours before proceeding to the next step.
7. Transfer the dough to a floured surface. Divide the dough into two equal portions, roll into log shapes (20cm length x 5cm width x 2cm thickness) and then flatten slightly.
8. Place the logs on a baking tray lined with grease-proof paper. Transfer the tray to oven, place at the lower rack and bake at 160°C (320°F) for 30 minutes or until well risen and firm.
9. If your logs show uneven color, rotate them at 180 degree towards the last 5 minutes. Remove from the oven and let it cool for about 10 minutes.
10. When the logs are cooled, use serrated knife to cut it diagonally into thin slices (0.8cm thickness or lesser). Arrange slices on the lined baking tray, transfer to oven, place at the lowest rack and bake for a further 150°C (302°F) for 12 minutes (6 minutes for each side) or until slightly golden brown.
11. Cool on rack and keep in an air-tight container for several weeks.

Notes

1. Dried cranberries can substituted with dried cherries. 2. You can substitute pistachios with other nuts (such almonds) or dried cranberries. 3. After keeping the biscotti for some time, they may turn soft. To crisp them, bake in a preheated oven at 150°c for 5-10 minutes.

Cari has been using this recipe for a few years now 

https://rasamalaysia.com/cranberry-pistachio-biscotti/

Chocolate-Pistachio Swirls

Ose brought this recipe 2019. From BHG website 

Twist ropes of dough to create these tricolor treats. The green rope contains pistachios, finely chopped so the dough will slice easily.

prep:45 mins

bake:8 mins at 375°

chill:30 mins

Yield:about 4 dozen cookies

Chocolate-Pistachio Swirls

Ingredients

Ingredient Checklist

• 1 ounce bittersweet chocolate, melted
• ¼ cup finely chopped pistachios
• Green food coloring
• Sugar

Directions

• Step 1

  Divide Basic Pattern Dough into thirds. Stir melted bittersweet chocolate into one dough portion. Stir pistachios and several drops of green food coloring into another dough portion. Leave remaining dough portion plain.

• Step 2

  Divide each dough portion into fourths. On a lightly floured surface, roll each portion into a 1/2-inch-thick rope about 8 inches long. Place a chocolate, plain, and pistachio rope side by side; twist together. Repeat with remaining ropes. Cover and chill the four twisted ropes for 30 minutes.

• Step 3

  Preheat oven to 375 degrees F. Cut ropes into 1/2-inch-thick slices. Carefully roll slices into balls, blending colors as little as possible. Place balls about 2 inches apart on an ungreased cookie sheet. Using a glass dipped in sugar, flatten each ball to 1/4 inch thick.

• Step 4

  Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 4 dozen cookies.

Tips

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Basic Pattern Dough

Ingredients

Ingredient Checklist

• ¾ cup butter, softened
• 1 cup sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour

Directions

• Step 1

  Beat butter for 30 seconds. Beat in sugar, baking powder and a salt. Beat in egg and vanilla. Beat in as much of the all-purpose flour as you can

Date Fruit and Nut cookies – Gluten Free

– made up by Boug 2017

Bake: 350°F for 8-10 min

Ingredients:

·       13 oz. baking dates

·       1/2 cup coconut oil

·       1/2 cup pistachios

·       2 eggs

·       1/3 cup blueberries

·       1/4 cup cashews

·       1/4 cup craisins (cherry flavored)

·       7 oz. unsweetened coconut flakes

·       1 cup gluten free granola

Method:

1.  Break up baking dates, and blend together with coconut oil.

2.  Add eggs – blend until smooth

3.  Add rest of ingredients, and gently blend together until they combine.

4.  Using two spoons – place about 1 rounded teaspoon onto parchment papered baking sheets – about 1 inch apart

5.  Flatten gently – coat cup (or gloved fingers) with coconut oil to avoid sticking.

6.  Bake until set – about 8 to 10 minutes in 350F oven

Pistachio Cranberry Icebox Cookies

350°F 10-12 min.    YIELD: 60 cookies                REFRIGERATE
 

3/4 cup unsalted butter, softened

1/3 granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon orange zest

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1/2 finely chopped pistachio nuts

1/3 cup snipped dried cranberries

Directions:

·    In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cinnamon, orange zest and salt. Beat about 3 minutes or until light and fluffy, scraping sides of bowl occasionally. Reduce speed to low. Gradually beat in flour, 1/2 cup at a time, switching to a wooden spoon if necessary. Stir in pistachio nuts and cranberries; use hands to knead dough until smooth.

·    Divide dough in half. On waxed paper, shape each half into an 8 1/2-inch-long log (about 1 1/2 inches across). Lift and smooth the waxed paper to help shape the logs. Wrap each log in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice.

·    Cut logs into 1/4-inch-thick slices. Rotate log while cutting to prevent flattening. (If dough gets too soft to slice, freeze briefly until it is firm enough to slice.) Place slices 1 inch apart on cookie sheets lined with parchment paper.

·    Bake in a 350 degrees oven for 10 to 12 minutes or until edges are firm and just starting to brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks.

http://www.midwestliving.com/recipe/pistachio-cranberry-icebox-cookies/                                    first made by Cari 2014

Nutrition Facts

Trans fatty acid (g) 0, calcium (mg) 3, Potassium (mg) 15, carb. (g) 4, chol. (mg) 6, Fat, total (g) 3, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, pro. (g) 1, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 44, sugar (g) 2, vit. C (mg) 0, fiber (g) 0, Folate (µg) 6, vit. A (IU) 74, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 1, sodium (mg) 10, sat. fat (g) 2, iron (mg) 0