CRANBERRY ALMOND BISCOTTI
I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
Provided by KATHIANNE
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
- On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
- Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 35.5 g, Cholesterol 24.8 mg, Fat 3.2 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 91.6 mg, Sugar 19.9 g
ALMOND-APRICOT BISCOTTI
This is like traditional biscotti, in that it is very crunchy and is best served with tea, coffee, or hot cocoa. I made this in my high school Home-Ec class and still get raves and requests for a repeat.
Provided by leslim75
Categories Dessert
Time 1h50m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
- Butter and flour foil (not the parchment).
- Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
- Process until fine meal forms.
- Add white chocolate and process until finely chopped.
- Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
- Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
- Add flour mixture and apricots to liquid mixture.
- Stir until moist dough forms.
- Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
- Moisten fingertips and shape each dough strip into 2-inch-wide log.
- Refrigerate until dough is firm, about 30 minutes.
- Position rack in center of oven and preheat to 350 degrees (F).
- Bake until logs are light brown, about 30 minutes.
- Transfer sheet to rack and cool completely.
- Reduce oven heat to 300 degrees (F).
- Transfer biscotti to work surface.
- Cut logs from sides of pan if necessary.
- Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
- Arrange half of cookies cut side down on cookie sheet.
- Bake 10 minutes.
- Gently turn cookies over and bake 10 more minutes.
- Transfer cookies to cooling rack.
- Repeat baking with remaining cookies.
- Cool cookies completely before serving or storing.
ALMOND APRICOT BISCOTTI
Categories Cookies Fruit Nut Breakfast Dessert Bake Apricot Almond Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
- Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
- Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
- Reduce oven temperature to 300°F while logs cool.
- Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
- Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.
ALMOND-CRANBERRY BISCOTTI
In stead of using cranberries use dried cherries for Almond-Cherry Biscotti's. This biscotti recipe is posted by request, I have not made this one yet. recipe comes from Plumercrest Bed and Breakfast.(I would watch the bake time it seems long)
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 36 biscotti's
Number Of Ingredients 8
Steps:
- Pour flour into large mixing bowl.
- Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
- work the flour into the ingredients in the well until smooth.
- Knead in almonds and cranberries throughly for about 5 minutes.
- Grease and flour 2 baking sheets that are at least 15 inches long.
- Divide dough in half.
- Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
- Beat remaining egg white and brush over tops of logs.
- Heat oven to 350°F.
- Bake 50 minutes.
- Remove from oven.
- Reduce temperature to 325°F.
- Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
- Return to oven for another 15 minutes.
- Cool on racks.
BLUEBERRY ALMOND BISCOTTI
????These biscotti are the perfect treats for an indoor tea party or an outdoor garden party! If you're not a fan of almond extract, vanilla works as well. -Scarlett Elrod, Newnan, GA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the eggs, sugar and extract until thick and lemon-colored. Combine the flour, baking soda and salt; gradually add to egg mixture and mix well. Stir in the blueberries, coconut and almonds., Divide dough in half. Using lightly floured hands, shape each into a 9x2-1/2-in. rectangle on parchment-lined baking sheets. Bake at 350° for 20 minutes or until firm and lightly browned., Place pans on wire racks. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on ungreased baking sheets. Reduce heat to 325°. Bake for 5-7 minutes on each side or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
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