Help! Looking for a "specific" biscotti recipe
11-24-2012, 12:11 PM
#11
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,699
Perhaps this is the recipe the OP was looking for?
... if not, at the least, here's one for those that would like one for a Pistachio-Cranberry Biscotti
http://www.myrecipes.com/recipe/pistachio-cranberry-biscotti-10000001673150/
If you wanted the dried pineapple the OP mentioned, ... I'd just add some to this recipe
... if not, at the least, here's one for those that would like one for a Pistachio-Cranberry Biscotti
http://www.myrecipes.com/recipe/pistachio-cranberry-biscotti-10000001673150/
If you wanted the dried pineapple the OP mentioned, ... I'd just add some to this recipe
11-24-2012, 11:09 PM
#12
Senior Member
Thread Starter
Join Date: Nov 2006
Posts: 786
Here it is! I hope those of you that try it, enjoy it! and let me know what you think
Nutty Pina Colada Biscotti
4 1/4 c. all purpose flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 c. butter (softened), 1 1/2 c. white sugar, 3 eggs, 2 T. rum, 2 T. pineapple juice, 1 1/2 tsp. coconut extract, 1 c. shelled pistachio nuts, 1/2 c. chopped dried pineapple, 1/2 c. sweetened dried cranberries, 1/2 c. sweetened flaked coconut.
1. Preheat oven to 350 degrees F (175 C). Lightly grease two cookie sheets.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juicce and coconut extract until well blended. Combine flour, baking powder and salt; stir into the batter (*I omit the salt). Stir in the pistachio nuts, pineapple, coconut and cranberries until evenly distributed. Cover and refrigerate for about 10 min.
3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. Bake for 30 minutes until firm but not crisp. Remove from the oven and allow to cool for at least 10 minutes.
5. Place the biscotti logs on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven and bake for 8 minutes, turn the slices over to the other cut side and bake for another 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.
***I don't like the hard biscotti and prefer a softer one that I don't have to dunk to be able to bite. So...for the last two bakings of 8 minutes each, I only bake for 4 minutes each. These also freeze very well.
Oh, and they are not fattening at all
Nutty Pina Colada Biscotti
4 1/4 c. all purpose flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 c. butter (softened), 1 1/2 c. white sugar, 3 eggs, 2 T. rum, 2 T. pineapple juice, 1 1/2 tsp. coconut extract, 1 c. shelled pistachio nuts, 1/2 c. chopped dried pineapple, 1/2 c. sweetened dried cranberries, 1/2 c. sweetened flaked coconut.
1. Preheat oven to 350 degrees F (175 C). Lightly grease two cookie sheets.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juicce and coconut extract until well blended. Combine flour, baking powder and salt; stir into the batter (*I omit the salt). Stir in the pistachio nuts, pineapple, coconut and cranberries until evenly distributed. Cover and refrigerate for about 10 min.
3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. Bake for 30 minutes until firm but not crisp. Remove from the oven and allow to cool for at least 10 minutes.
5. Place the biscotti logs on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven and bake for 8 minutes, turn the slices over to the other cut side and bake for another 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.
***I don't like the hard biscotti and prefer a softer one that I don't have to dunk to be able to bite. So...for the last two bakings of 8 minutes each, I only bake for 4 minutes each. These also freeze very well.
Oh, and they are not fattening at all
11-25-2012, 08:37 AM
#13
Member
Join Date: May 2011
Location: greensburg pa
Posts: 23
Holiday Biscotti
Photo: Holiday Biscotti Recipe
Total Time: 1 hr 20 min
Prep 25 min
Cook 55 min
Yield: dozen cookies
Level: Intermediate
Ingredients
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
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.
try just typing in holiday biscotti in the search bar
Photo: Holiday Biscotti Recipe
Total Time: 1 hr 20 min
Prep 25 min
Cook 55 min
Yield: dozen cookies
Level: Intermediate
Ingredients
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
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.
try just typing in holiday biscotti in the search bar
11-25-2012, 09:21 AM
#14
Super Member
Join Date: Mar 2012
Location: Texas, USA
Posts: 5,896
If you want your biscotti to be softer, just replace some of the butter (up to half), with canola oil.
If you want to avoid having to flip the cookies over, half-way through the second baking, return them to the cookie sheet, standing up. I slice them, then return to the sheet, in the original order cut, standing with a bit of air space between each slice.
If you want to avoid having to flip the cookies over, half-way through the second baking, return them to the cookie sheet, standing up. I slice them, then return to the sheet, in the original order cut, standing with a bit of air space between each slice.
Last edited by Neesie; 11-25-2012 at 09:26 AM.
11-25-2012, 10:52 AM
#15
Senior Member
Thread Starter
Join Date: Nov 2006
Posts: 786
Originally Posted by Neesie
If you want your biscotti to be softer, just replace some of the butter (up to half), with canola oil.
If you want to avoid having to flip the cookies over, half-way through the second baking, return them to the cookie sheet, standing up. I slice them, then return to the sheet, in the original order cut, standing with a bit of air space between each slice.
If you want to avoid having to flip the cookies over, half-way through the second baking, return them to the cookie sheet, standing up. I slice them, then return to the sheet, in the original order cut, standing with a bit of air space between each slice.
12-18-2012, 04:43 PM
#20
Junior Member
Join Date: Jul 2011
Location: Northeast
Posts: 151
This is the best biscotti recipe. I have made it three times in the last week. I made the for our company potluck yesterday and everybody loved the. The freeze really well and taste delicious right out of the freezer.
Here is a link to the recipe. Cranberries aren't listed as an ingredient but I added 1/2 cup anyway:
http://allrecipes.com/recipe/nutty-p...lada-biscotti/
Enjoy!
Here is a link to the recipe. Cranberries aren't listed as an ingredient but I added 1/2 cup anyway:
http://allrecipes.com/recipe/nutty-p...lada-biscotti/
Enjoy!
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