Cranberry-Pistachio Biscotti

Found in SL Dec 2024 here

2 cups (about 8 1/2 oz.) all-purpose flour, plus more for surface
3/4 tsp. baking soda
3/4 tsp. kosher salt
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup (4 oz.) unsalted butter, softened
1 tsp. vanilla extract
3 large eggs, at room temperature
3/4 cup sweetened dried cranberries, coarsely chopped
1/2 cup unsalted roasted pistachios, coarsely chopped
2 Tbsp. tap water
1 cup white chocolate chips

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
 
Whisk together flour, baking soda, and salt; set aside.
 

Beat brown sugar, granulated sugar, and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add vanilla and 2 of the eggs; beat on low speed until combined, about 1 minute. With mixer on low speed, gradually add flour mixture, and beat until no streaks remain, about 45 seconds. (Mixture will be shaggy and sticky).
 
Add cranberries and pistachios; beat on low speed until evenly distributed, about 10 seconds.

Turn dough out onto a lightly floured surface. Evenly divide dough into 2 portions; shape each portion into a 12-inch-long log (about 1 1/2 inches wide x 1 inch thick).
  
Place logs 3 inches apart on prepared baking sheet. Whisk together water and remaining egg. Brush logs with egg mixture. (Discard any unused egg mixture.)
  
Bake in preheated oven until golden brown and firm on top, 25 to 30 minutes.
   
Let cool on baking sheet 5 minutes; transfer to a cutting board while still warm. (Reserve baking sheet and parchment paper.) Carefully cut logs crosswise into 3/4-inch-thick slices.

Place slices, cut sides down and evenly spaced, on reserved parchment paper-lined baking sheet.
 
Bake in preheated oven until mostly firm in center and slightly browned, 8 to 12 minutes, flipping biscotti once halfway through cook time.

Transfer biscotti to a wire rack; let cool completely, about 25 minutes.
 
Microwave white chocolate in a medium-size microwaveable bowl on HIGH in 30-second intervals, stirring between each interval, until melted and smooth, 1 to 2 minutes. Dip bottoms of biscotti into melted white chocolate; shake gently to remove excess, and transfer, white chocolate side down, to a parchment paper-lined wire rack.
 
Let stand until chocolate is set, 5 to 8 minutes.

Pistachio Snowball Cookies

Recipe from Food Network Magazine Dec 2022 here

 

3/4 cup raw unsalted pistachios
2 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 to 2 1/2 teaspoons green gel food coloring

Preheat the oven to 350˚ F. Spread out the pistachios on a baking sheet and bake until toasted, 5 to 10 minutes. Let cool, then transfer to a food processor. Process until finely chopped but not ground to a powder. Transfer the pistachios to a medium bowl; add the flour and salt and whisk to combine.
 

Beat the butter and 1/2 cup confectioners’ sugar in a large bowl with a mixer on medium-high speed until smooth, 2 to 3 minutes. Add the vanilla and almond extracts and beat just to combine. Reduce the speed to low and beat in the pistachio mixture in 3 batches until fully combined.
 

Scoop tablespoonfuls of dough; roll into balls. Arrange 1 inch apart on an unlined baking sheet and refrigerate 30 minutes.
 

Bake, rotating the pan halfway through, until the cookies are very lightly browned and dry to the touch, 10 to 15 minutes.
 

Meanwhile, put 1 1/2 cups confectioners’ sugar in a food processor. With the motor running, add 2 teaspoons green food coloring and process until the sugar is green; add the remaining 1/2 teaspoon food coloring, if desired, and process to combine. Remove the green sugar to a wide shallow bowl; it should feel like sand.
 

Let the cookies cool 5 minutes on the baking sheet, then remove to a rack. Let cool 15 to 20 minutes more; they should be barely warm. (Do not roll the cookies in the colored sugar while hot or the coloring will bleed.) Break up any clumps of green sugar. Put the remaining 1 cup confectioners’ sugar in a separate shallow bowl. Roll half the cookies in the green sugar to coat and the other half in the plain sugar. Return to the rack and let cool completely. Roll in the sugars again to coat. 

 

Lemon Pistachio Loaf

Found in SL Jan/Feb 2026 magazine here.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh lemon juice, plus 1 tbsp grated lemon zest (from 3 lemons), divided, plus more as needed
3/4 cup chopped salted roasted pistachios, plus more for garnish
1 1/4 cups powdered sugar

Preheat oven to 350°F. Coat a 9 x 5" loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, lemon zest, and 3 tablespoons lemon juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in pistachios.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent overbrowning.

In the final 10 minutes of baking, stir together 4 tablespoons lemon juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush lemon mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon lemon juice in a small bowl until combined. If needed, gradually whisk in more lemon juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more pistachios and lemon zest. 

Raspberry Pistachio Thumbprints

1 c butter, softened

1/2 c powdered sugar

1 tsp vanilla

2 c all purpose flour

1/4 tsp salt

1 c finely chopped pistachios

1/2 c seedless raspberry jam

 

Preheat oven to 325°. In a bowl, cream butter and powdered sugar until light and fluffy, 3-4 minutes. Beat in vanilla. In another bowl, whisk flour and salt, gradually beat into creamed mixture. Add pistachios; mix well.

Shape dough into 1" balls. Place 1" apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 tsp jam.

Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. Dust with extra powdered sugar if desired.