CHOCOLATE PISTACHIO BISCOTTI RECIPE RECIPES

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CHOCOLATE PISTACHIO BISCOTTI RECIPE: HOW TO MAKE IT



Chocolate Pistachio Biscotti Recipe: How to Make It image

Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 40 cookies.

Number Of Ingredients 11

1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
3 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1/3 cup baking cocoa
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1/2 cup pistachios
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 107 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 48mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

PISTACHIO BISCOTTI RECIPE | TYLER FLORENCE | FOOD NETWORK



Pistachio Biscotti Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     dessert

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 24 cookies

Number Of Ingredients 8

1 1/2 cups pistachios
1/2 cup (1 stick) unsalted butter
3 eggs
1 cup sugar
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
  • In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
  • Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

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CRANBERRY AND PISTACHIO BISCOTTI RECIPE: HOW TO MAKE IT
This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa
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Reviews 5
Total Time 55 minutes
Category Desserts
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Calories 85 calories per serving
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  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
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They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.
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  • In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.
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CHOCOLATE PISTACHIO BISCOTTI RECIPE: HOW TO MAKE IT
Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 107 calories per serving
  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
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PISTACHIO BISCOTTI RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 35 minutes
Category dessert
Cuisine italian
  • Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.
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CRANBERRY AND PISTACHIO BISCOTTI RECIPE: HOW TO MAKE IT
This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. —Diane Gruber, Sioux City, Iowa
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Cuisine Europe, Italian
Calories 85 calories per serving
  • 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.
See details


HOLIDAY BISCOTTI RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category dessert
Cuisine italian
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
See details


CHOCOLATE CHIP BISCOTTI RECIPE - BETTYCROCKER.COM
They're Italian! Baked twice for a crunchy texture, biscotti are meant to be dunked in coffee.
From bettycrocker.com
Reviews 4
Total Time 1 hours 35 minutes
Cuisine Italian
Calories 230 per serving
  • In small microwavable bowl, microwave 1/2 cup chocolate chips on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over one side of each biscotti. Let stand until chocolate is set.
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