Pistachio/Cranberry Biscotti

Updated photo.  

Note:  these biscotti have chopped pistachios , chopped cranberries and mini chocolate morsels!  Fabulous!

Original 9/2015


Did you know that you can buy already shelled Pistachio's?

  I never knew it until last week and I indulged.  They are salty and crunchy and I would eat way too many if I allow myself and then I'd be talkin uncomfortable so I decided to make a few Biscotti with some of them. 

 We nibbled while they were baking and OMGoodness they are Yummy!  I think my Biscotti recipe is one of the easiest and so buttery and light.  If you like Biscotti this recipe can be basic or loaded with lots inside.  Just be sure to use a very sharp knife to slice them so they won't tear.   I use an electric knife but have used a regular sharp one too!

Happy Baking!

M.J.

****I used my mini chopper and coarsely chopped about 1/2 cup pistachio's.

Here's what I did:

I cup softened butter
2 cups sugar
6 eggs
2 tsp. vanilla extract
4 1/2 cups all purpose flour
4 tsp. baking powder
1/2 cup dried cranberries
1/2 cup coarsely chopped pistachios

Using my upright mixer I placed softened butter, sugar, eggs and vanilla.  Beat all at medium speed.  When blended add flour and baking powder a little at a time until mixture sticks to beaters. Total 4 1/2 cups flour, 4 tsp. baking powder.  Mixture will be thick.  Using a large wooden spoon add pistachios and cranberries to mixture.

Step 1

On a cookie sheet place aluminum foil. Spray with cooking spray.  Drop by tablespoons onto foil in a line. Illustration:

Step 2 With a large knife or icing spoon close sides.

Step 3 Brush with milk

Step 4 Sprinkle with sugar

Baked at 375 degrees for approx. 15 to 20 minutes until golden brown and firm to touch. Look at those pistachios and cranberries...yum

Cool on wire rack for 15 minutes and then slice diagonally in 1/2 inch slices.

Turn oven to 300 degrees and bake each side an additional 10 minutes. Cool completely and store in air tight container. 

Note:  My grandchildren prefer not to have theirs toasted and they eat them when they are still slightly soft.  If you choose not to toast them make sure they are thoroughly cooled and dry them on rack overnight lightly covered with waxed paper.

12/12/12

Biscotti Recipe! Aunt Anna's Recipe

Today’s Recipe for Biscotti with a few changes. 12/21/23

One: I added dried cranberries and chopped almonds. 

Two: I used lemon rind instead of orange rind.

Three:  These browned better because I brushed them with the beaten egg whites.

**** Note:  Instead of rolling the dough I use heaping tablespoons in a row and even them out with a large knife.

I cut these while lukewarm.  I usually wait until cooled to cut and rebake.

This recipe made 4 logs.

I have a tried several family Biscotti recipes!  This recipe was given to  me by my Great Aunt Anna. My Dad's favorite aunt.  These biscotti were his favorite, dunkable cookie :).  I loved visiting her.  She always called me Madeline, one of the only family members who has from birth. 

It's a very long story but that is what the M. stands for in M.j. 

When our family visited her she would always set out on her dining room table a huge platter loaded with thinly sliced prosciutto and Imported provolone cheese.  Of course freshly baked Italian bread too!  How I loved that combination and to this day still do!

 Great memories of sitting in her dining room  listening to her talk about her many trips to Italy to see family. She was so smart and a gifted artist. I loved hearing her stories of how much she loved Italy.

In her late years(80ties) she started painting beautiful scenery oil paintings.  They were absolutely gorgeous!  Her grandchildren inherited them and quite honestly I have not seen them again.  So today I want to share with you her Biscotti recipe.  They are wonderful dunked in coffee or just grab a few to nibble on. Of course my Grandpa dunked them in homemade wine!!!!!!!

 Here is her recipe.   Oh so good!  Note:  These Biscotti are a bit harder than my original Biscotti recipe( good dunkers) but still really tasty with a hint of orange!

 Enjoy!  Happy Baking from my kitchen to yours,

M.J.

6 eggs
2 cups sugar
1/2 lb. butter
6 cups flour
pinch salt
6 tsp. baking powder
1/4 cup milk
2 tsp. anise oil or extract
Rind of orange
Sliced or chopped almonds or walnuts (I used walnuts )

Beat butter, sugar, salt, anise, rind of orange and milk with an electric mixer, add flour a little at a time until well blended..

Note:  After I mix it as best I can, I transfer to acrylic board and work the mixture together putting a little flour on board as not to have it  stick..Then roll into 4 or 6 rolls..  Place on greased cookie sheet. Brush with 1 beaten egg white.   Bake 375 degrees approx.  15 minutes one side and 15 minutes on other. Rolls should be browned slightly.  Take out of oven, cool slightly, cut in 1/2 inch slices, place back on cookie sheet and place in oven and toast each side for approx. 10 minutes until lightly browned. Cool thoroughly before storing.

Note: I tried using a light icing on these biscotti.  I brushed it on with a pastry brush..

I mixed confectionery(powdered sugar), a bit of skim milk and one drop of food coloring.  Just enough to easily brush on top of Biscotti.. 

Dry Biscotti before storing!  This icing dries easily!



12/13/11 
5/5/13

Almond Biscotti: My Favorite!!!

If you want tender buttery tasting Biscotti, this recipe is for YOU!


Hi Everyone and a very good and positive thinking day to you.

I can't believe how quickly times goes by. This original recipe for my biscotti was one of my first recipes I posted on my blog. I still make them frequently because IMO it is the best recipe to date. Enjoy!

This is really the easiest of all Biscotti recipes.  I have made many different type Biscotti  and  the consistency and tenderness as well as buttery taste in this recipe out numbers any others I had made.  You can toast them for crunch or  slice them (they have to be cool).  They will not slice well unless they are cooled.  I use an electric knife but any very sharp serrated  knife will work. They are wonderful just the way they are or Add cranberries, almonds, mini choc. morsels etc.  I found this recipe years and years ago in a magazine and I still  have the small torn and tattered piece that I have taped on an index card. Ask my friends...they love this recipe!





 1 cup butter (I use salted)
2 1/2 cups sugar, divided
6 eggs
2 tsp. almond(watch amount), anise, vanilla or butternut extract
4 1/2 cups flour
4 tsp. baking powder
1 cup chopped almonds( pecans, cranberries)or chopped dates
4 tsp. milk

In a mixing bowl cream butter and 2 c.sugar..( add a little less if you prefer a less sweet biscotti). Add eggs one at a time beating well after each addition..Stir in extract..Combine dry ingredients, add to creamed mixture..Remove from mixer.  Stir in almonds or other dried fruit.

Line a baking sheet with aluminum foil and grease with cooking spray.  Divide dough in half, spread by tablespoons (illustrations below)onto two 12x3 inch rectangles on foil. (Drop by tablespoons approx. 8 full tablespoons in line) (photo will show how to do).  Brush with milk and sprinkle with remaining sugar.

Bake 375 for 15 to 20 min. or golden brown and firm to touch.  Remove from oven.  Reduce heat to 300.  Lift rectangles onto cooling rack.  Cool at least 15 min. They will slice better if completely cooled.

Place on cutting board and slice diagonally 1/2 in. thick.  Place slices cut side down on ungreased baking sheet.  Bake 10 min. and turn cookies over and bake additional 10 minutes for crisp Biscotti.    Cool and store in airtight container. 

Recipe makes 4 rolls..Two on each cookie sheet.

****Updated photo. 12/4/2022

I added 1 cup chopped dates to this recipe.  Delicious!

Choc chips were added to these Biscotti.

Happy Baking from my kitchen to yours,

5/9/11 original post

Biscotti with less sugar and fat!

In my quest to not change the taste of my Biscotti and texture today I decided it was a good day to experiment with my original recipe I had posted when I started blogging.

I cut the sugar in half of what the recipe called for and today trying to cut fat I used 1/2 butter and  4 oz unsweetened applesauce . I flavored them as I usually do and added chopped almonds and cranberries to some.
  Use my Almond Biscotti recipe in labels.https://iliketobakeandcook.blogspot.com/2018/11/almond-biscotti-my-favorite.html

The result!  Not as sweet and a little more dense than my original but with coffee or alone (hubby ate loads) they are fine and maybe it'll take a bit of the guilt away from overindulging..

Happy Baking from my kitchen to yours,

1/8/16
1//3/12

A no fail Basic Biscotti Recipe! Happy Baking!!

I'm going to visit my niece this coming week and my basic Biscotti are always welcome.  They love them and I'm figuring with our coffee these will be a wonderful addition.  If you didn't bookmark or copy this recipe you may want to do so..It is one of the easiest and I have never had anything but rave reviews on this basic recipe. This is a no roll Biscotti recipe.  Check illustration below.   Note:  Biscotti store well in a cool area of your home in a airtight container.


Happy Baking from my kitchen to yours..Have a wonderful day!!

1 cup butter (I use salted)
2 1/2 cup sugar, divided
6 eggs
2 tsp. almond, anise or vanilla extract
4 1/2 cups flour
4 tsp. baking powder
1 cup chopped almonds, or walnuts
1/2 cup dried cranberries, chocolate chips (optional)
4 tsp. milk

In a mixing bowl cream butter and 2 c.sugar.  Add eggs one at a time beating well after each addition.  Stir in extract.  Combine dry ingredients, add to creamed mixture.  Stir in almonds..

 Line a baking sheet with alum. foil and grease with cooking spray.  

 Divide dough in half, spread into two 12x3 inch rectangles on foil. (Drop by tablespoons approx. 8 full tablespoons in line)(picture will demonstrate how to do) and then with a wide knife or icing spreader go along sides to seal.  Do the same with the top before using a pastry brush to lightly coat some milk and sprinkle with remaining sugar.

I added cranberries and almonds to this one!

Bake 375 for 15 to 20 min. or golden brown and firm to touch..Remove from oven.  Reduce heat to 300.  Lift rectangles onto cooling rack..Cool 15 min. Place on cutting board and slice diagonally 1/2 in. thick. Place slices cut side down on ungreased baking sheet.  Bake 10 min. and turn cookies over and bake additional 10 minutes. Cool and store in airtight container. Tender and so yummy you'll want to make more.  

 Recipe makes 4 rolls..Two on each cookie sheet


1/22/12
5/7/13 

Chocolate /Cherry Biscotti:

This recipe was adapted from a Cooking light recipe and I found it to be a good choice for an option to my Almond Biscotti which is loaded with butter.  So those of you are conscious about too much butter in recipes may like to try this recipe as an alternative.  They are a bit heavier in texture but very good in my opinion.  Subsitute cranberries if you like or make them plain with orange or lemon extract.. I didn't roll my biscotti because I find dropping heaping tablespoons one after the other overlapping is much quicker and I know those of you who like quick and easy, this recipe is for you..Happy Baking!

   Enjoy

Chocolate, Cherry Biscotti

3 cups all purpose flour or 2 cups all purpose and 1 cup whole wheat flour

¼ tsp. Salt

1 cup sugar

3 large eggs

2 tablespoons canola oil

2 tsp. Vanilla extract

 1½ tsp. Almond extract or less (watch amount almond is very strong)

2/3 cup dried cherries or cranberries

½ cup chocolate semi sweet chips

Cooking spray

Preheat oven to 350.. Line a cookie sheet with aluminum foil and coat with cooking spray..

Combine flour and salt.. Set aside

Beat sugar and eggs with mixer, adding oil and extracts.. Beat for several minutes. Add flour mixture, beating at a low speed until blended well..Stir in cherries and chocolate chips..

Drop batter by tablespoons making sure to overlap..using approx. 8 tablespoons down the length of the cookie sheet.(Picture will illustrate)

Illustration of how to drop by tablespoons Biscotti batter.  Seal sides using a  wide knife or icing spreader.

Bake approximately 25 to 30 minutes or more until lightly browned.  Cool.. Turn oven to 325.  Cut diagonally into ½ slices ( use a serrated knife or electric knife)placing cut side down and bake an additional 5 minutes on each side.. Remove from baking sheet.. Cool completely. 

Note:  This is a small recipe and depending on how you cut the biscotti you can get anywhere from 25 to 40 biscotti.These Biscotti are a great breakfast food..Low in calories with lots of fruit...add some coffee or tea to complete.. 

Breakfast or anytime snacking these are super.

10/17/11 
6/3/13
 

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