CRANBERRY ALMOND BISCOTTI
"A fellow stay-at-home mom gave me this recipe so we could enjoy our latte breaks more affordably with homemade biscotti," says Evelyn Bethards Wohlers of Columbia, Maryland. "I modified the original version by using a sugar substitute and reducing the carbohydrates and fat. Tangy dried cranberries and spices give it delicious flavor."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cookies.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky)., Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray., Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool., In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container.
Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 39mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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
CRANBERRY BISCOTTI
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI
Categories Cookies Mixer Chocolate Nut Dessert Bake Cranberry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
- Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
- Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
- Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks; cool.
- If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.)
CRANBERRY-ALMOND BISCOTTI
Make and share this Cranberry-Almond Biscotti recipe from Food.com.
Provided by Outta Here
Categories Dessert
Time 1h30m
Yield 2 1/2 dozen, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF.
- Combine dry ingredients in a medium mixing bowl.
- Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
- Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
- Add almonds and cranberries; mix thoroughly.
- On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
- Place on a cookie sheet and bake in oven for 30 minutes.
- Cool on wire rack.
- Reduce oven temperature to 300ºF.
- Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
- Let cool and store in a loosely covered container.
ORANGE ALMOND BISCOTTI
Provided by Food Network Kitchen
Time 2h
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
- Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
- Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
- Store biscotti for up to 2 weeks in an airtight container.
- Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
- Tip: Serve with Kahlua Eggnog.
CRANBERRY-ORANGE BISCOTTI
I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.
Provided by bubbles52793
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
- Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
- Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g
ALMOND CRANBERRY APRICOT BISCOTTI
These started out with just almonds and the cranberries and dried apricots got worked in there somehow. They are really good.
Provided by LeeAnn
Categories Dessert
Time 50m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and baking powder together& set aside.
- In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
- Add almonds, cranberries and apricots.
- Add flour mixture to wet mixture.
- The dough will be sticky.
- Transfer onto a lightly floured work surface.
- Divide dough into two pieces.
- Flour your hands and roll one piece into a log almost the length of your cookie sheet.
- Place on the cookie sheet and flatten to about ½ an inch.
- Both logs should fit lengthwise on your cookie sheet.
- Bake at 350°F for 20 minutes.
- Remove from the oven and let rest 5 minutes.
- Transfer to a cutting board and cut diagonally into ¾" slices.
- Stand cookies on their side and return to a 300 degree oven for 10 minutes.
- Remove from the oven and flip each cookie onto the other side.
- Bake another 10 minutes.
- Let cool on a rack.
- You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.
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- Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt.
- In a medium bowl, beat the eggs with the sugar at medium speed until pale and creamy, about 3 minutes. Beat in the butter and almond extract. Pour the egg mixture over the dry ingredients and stir until combined. Stir in the dried cranberries and almonds.
- Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet. Bake for 30 minutes, or until golden. Let the logs cool slightly.
- Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal. Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp. Let cool completely before serving.
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