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
A Must-Try Christmas Delight!: Deliciously Super Thin, Crispy and Crunchy Almond Biscotti.
Full Recipe:
Your festive season cookie treats will not be complete without these super thin crispy and crunchy Almond Biscotti. This easy-to-follow guide will take you through the steps to create the perfect biscotti that's not only loaded with the rich flavor of almonds but also boasts an irresistibly thin, crispy texture. You can also add pistachios and cranberry for that festive flavour.
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Recipe adapted from She loves Biscotti
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Tracks: Feeling Good
Not-Rock-Hard Cranberry Pistachio Biscotti {Dairy Free Biscuits}
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Most Flavourful Biscotti - Pistachio and Cranberry Biscotti - The Anjums Cookbook
These biscotti burst with flavour. This recipe is a keeper. Try them once and you will love them forever. Pairs well with a cup of coffee or tea. Loaded with pistachios, cranberries, and a hint of orange, these can only be made at home.
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Recipe Ingredients:
All-purpose Flour - 2 cups (260g)
Baking powder - 1 and 1/2 tsp
Salt - 1/4 tsp
Unsalted butter - 1/3 cup (75g)
Granulated sugar - 3/4 cups (150g)
Eggs (large) - 2 whole plus 1 egg yolk
Egg white - of 1 egg
Zest of 1 Navel orange
Raw unsalted Pistachio - 1 cup (145g)
Dried Cranberries - 1/2 cup
White coating chocolate - about 1/2 cup
Video edited using Inshot
Background Bird sounds:
#biscotti #theanjumscookbook #pistachio
Chocolate Pistachio Biscotti – Bruno Albouze
Those biscotti are top notch!
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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.
See the full Christmas Baking Recipe list here:
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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
Music:
Take My Love- The Lone Bellow