Cranberry Pistachio Biscotti Recipes

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Ingredients

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

first Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool. 
6. I like ^^

Cranberry Nut Bark Recipes

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Ingredients

• 1 pound white candy coating, coarsley chopped
• 1 cup dried cranberries
• 1 cup coarsely chopped macadamia nuts or pistachios, toasted

first Directions

1. In a large microwave-safe bowl, melt candy coating at 70% power for 1 minute; stir. Microwave at 30-second intervals, stirring until smooth. Stir in cranberries and nuts. Spread onto waxed paper-lined baking sheet. Refrigerate for 20 minutes. Break into small pieces; store in airtight containers. 
2. I like ^^

Marzipan Candy Recipes

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Ingredients

• 8 ounces almond paste
• 2 cups confectioners' sugar
• 1/4 cup corn syrup
• 3 drops any color food coloring

first Directions

1. Break the almond paste into small pieces over a medium bowl. Add 1 cup of the confectioners' sugar, and work it in with your hands until incorporated. It will be crumbly. Add another 3/4 cup of sugar, and work it in really well. Pour in the corn syrup, and work it in until evenly blended. Spread remaining sugar out on a clean work surface, and knead the dough until smooth and uniform, 3 to 5 minutes. If the dough seems too sticky, knead in more sugar. Wrap the dough in plastic wrap, and refrigerate for about an hour. It should have the consistency of modeling dough.
2. Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at the desired color. Then blend the colored pieces into larger portions of dough. Dust a work surface and rolling pin with confectioners' sugar, and roll dough out to 1/4 inch thickness. Cut into desired shapes using small cookie cutters to make candies. 
3. I like ^^

Cherry-Pistachio Bark Recipes

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Ingredients

• 1 1/4 cups dried cherries
• 2 tablespoons water
• 2 (11 ounce) packages white chocolate chips
• 4 (3 ounce) bars vanilla-flavored candy coating
• 1 1/4 cups chopped pistachio nuts

first Directions

1. In a small glass bowl, microwave cherries with water on high for 2 minutes; drain, and set aside.
2. In a separate microwave-safe bowl, microwave chocolate chips and candy coating together until melted and smooth, stirring occasionally. Stir in cherries and chopped pistachios, and spread into a wax paper-lined 15x10 inch pan. Chill for 1 hour, or until firm.
3. Cut into 1 inch squares, and enjoy. Store unused portion in an air-tight container. 
4. I like ^^

Swedish Chocolate Balls (or Coconut Balls) Recipes

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Ingredients

• 4 cups regular rolled oats
• 1 1/4 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup butter or margarine, softened
• 2 tablespoons strong coffee
• 1 teaspoon vanilla extract
• 2 (1 ounce) squares unsweetened baking chocolate, melted
• 1/3 cup coconut flakes

first Directions

1. Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
2. Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer. 
3. I like ^^