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
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 AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE
A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a bowl whisk together flour with baking powder and salt.
- Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
- Add in the flour mixture, then the cranberries and almonds; mix well to combine.
- Divide the dough in half.
- With floured hands shape the dough in about 9 x 2-inch logs.
- Transfer the logs to prepared baking sheet, spacing evenly.
- In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
- Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
- Cool completely in the baking pan (leave the oven heat on to 350 degrees).
- Transfer the logs to a work surface.
- Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
- Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
- Arrange the sliced biscotti cut side down on the same baking sheet.
- Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
- Transfer biscotti to a rack to cool.
- For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
- Remove from over the water.
- Using a fork, drizzle chocolate over biscotti.
- Let stand until chocolate sets (about 30 minutes).
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.
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.
CHOCOLATE CHERRY BISCOTTI
These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!
Provided by Jennifer Wall
Categories Desserts Cookies Biscotti Recipes
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
- With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
- Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
- Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.6 g, Cholesterol 22.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 55.2 mg, Sugar 8.1 g
WHITE CHOCOLATE-CRANBERRY BISCOTTI
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations...this is a favorite for all. -Brenda Keith, Talent, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 167mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY-WHITE CHOCOLATE BISCOTTI
Bake some Cranberry-White Chocolate Biscotti for the perfect edible gift. This Cranberry-White Chocolate Biscotti recipe is nearly foolproof, requiring only 15 minutes of prep. Consider making a batch of these biscotti to enjoy with coffee or to offer as a host and hostess gift.
Provided by My Food and Family
Categories Dairy
Time 1h13m
Yield 24 servings, 1 biscotti each
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Combine flour, baking powder, lime zest and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in white chocolate, nuts and cranberries.
- Divide dough in half. Use lightly floured hands to roll each half into 14-inch log; place on baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until lightly browned. Transfer biscotti to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 12 slices; place upright on baking sheet. Bake 15 to 18 min. or until slightly dried. Remove to wire racks; cool completely.
- Melt semi-sweet chocolate as directed on package. Dip tips of cooled biscotti in melted chocolate, then place in single layer on waxed paper; let stand until chocolate is firm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Provided by Andrea M. Daly
Categories Cookies Mixer Chocolate Fruit Dessert Bake Vegetarian Cranberry Almond Party Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 28
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
- Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
- Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)
More about "chocolate almond and dried cranberry biscotti recipes"
CRANBERRY CHOCOLATE ALMOND BISCOTTI - DESSERTS RECIPE
From pulses.org
Servings 4Category Desserts
CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI RECIPE ...
From bonappetit.com
5/5 (1)Published 2001-02-01Servings 36
- 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.
DARK CHOCOLATE CRANBERRY ALMOND BISCOTTI - LITTLE BROKEN
From littlebroken.com
- Preheat oven to 350F. Line a large baking sheet with parchment and lightly spray with non-stick spray. Set aside.
- In a large mixing bowl, beat butter with an electric mixer until creamy. Add granulated sugar, brown sugar, baking powder, and salt. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Then gradually beat in flour. Dough will be thick and sticky. With a wooden spoon, fold in almonds and cranberries.
- Divide dough in half. Shape each half into an 8-inch roll. Place rolls 5 inches apart on the prepared baking sheet. Pat down the dough until 1/2-inch thick.
WHITE CHOCOLATE CRANBERRY ALMOND BISCOTTI - SALADS FOR LUNCH
CRANBERRY LEMON BISCOTTI RECIPE - TASTY EVER AFTER
From tastyeverafter.com
- In a large bowl, beat the eggs, then add the dried cranberries, sugar, oil, and extracts. Gradually add the flour mixture to the egg mixture and mix together well, until a dough is formed and is slightly stiff, but still soft.
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI - ISLAND BAKES
From island-bakes.com
- Combine the flour, baking powder and salt in a medium bowl, whisk to blend. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, eggs and almond extract until well blended and smooth. Mix in the flour, then the dried cranberries.
- Divide the dough in half on the prepared baking sheet, Shape each half into a log roughly 3 inches wide and 9 inches long.
CRANBERRY ORANGE DARK CHOCOLATE BISCOTTI - OF BATTER AND DOUGH
From ofbatteranddough.com
- Add the butter and sugar to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the egg, egg yolk, orange zest and extracts and beat on medium speed until completely incorporated, about 2 minutes.
- In a separate bowl, add the all-purpose flour, whole wheat flour, white chocolate powder, baking powder, and salt, and stir with a wire whisk to combine. Add to the mixing bowl and beat on low speed just until incorporated.
CHOCOLATE ALMOND BISCOTTI COOKIES (LOW-CARB AND GLUTEN-FREE)
From primaverakitchen.com
- Pre-heat the oven at 350˚F. Line a baking sheet with parchment paper or silicone mat. Set aside.
- In a medium bowl add eggs, vanilla and sweetener. Whisk together very well until all is combined.
- In large bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
CRANBERRY ALMOND BISCOTTI - KRISTINE'S KITCHEN
CRANBERRY ALMOND BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
- In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
- In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
CRANBERRY ALMOND BISCOTTI RECIPE - MOMSDISH
From momsdish.com
- In a large bowl, mix oil together with sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
CRANBERRY-CHOCOLATE CHIP BISCOTTI RECIPE | MYRECIPES
From myrecipes.com
- Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
- Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
CRANBERRY ORANGE BISCOTTI - FLAVOR THE MOMENTS
From flavorthemoments.com
- Preheat the oven to 350 degrees, and position the oven racks in the upper and lower thirds of the oven. Line (2) large rimmed baking sheets with parchment paper and set aside.
- Place the butter, sugar, and orange zest in a large bowl. Beat on medium speed for 1 minute or until light and fluffy. Add the eggs one at a time on low speed just until incorporated. Beat in the vanilla.
CRANBERRY-NUT BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 350°F, and grease a biscotti pan or large baking sheet., Stir together the melted butter, sugar, salt, and baking powder., Beat in the Fiori and vanilla, then the eggs., Blend in the flours, cranberries, and nuts; the dough will be stiff., Place into the prepared biscotti pan, leaving a 3/4" margin free on each side of the pan, to allow for expansion.
- If you're using a baking sheet, form the dough into a flattened log about 10 1/2" by 4"., Bake the biscotti dough for 30 to 35 minutes, remove from the oven, and cool for 1 hour., Slice on the diagonal into 1/2" to 3/4"-thick pieces.
- Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly., Reduce the oven temperature to 325°F and bake for 22 to 26 minutes, until golden., Remove from the oven, and allow to cool on the baking sheet; biscotti will become crisp as they cool.
CRANBERRY-ALMOND BISCOTTI RECIPE - DIANA STURGIS | FOOD …
From foodandwine.com
- 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.
CRANBERRY CHOCOLATE BISCOTTI - MAXLIVING
EASY CHOCOLATE ALMOND CLUSTERS: ONLY ... - SHE LOVES BISCOTTI
From shelovesbiscotti.com
- Adjust the oven rack to the middle of the oven. Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- Spread the almonds onto the parchment paper and toast in the oven for about 10-12 minutes or until fragrant. Toss them around a couple of times while they are roasting. Remove and allow to cool down completely.
DRIED CHERRY CHOCOLATE CHIP ALMOND BISCOTTI | TASTY ...
From tastykitchen.com
CRANBERRY ALMOND CHOCOLATE BISCOTTI | CAKE MIX RECIPE ...
From missinformationblog.com
CHOCOLATE ALMOND BISCOTTI - ONE HUNDRED DOLLARS A MONTH
From onehundreddollarsamonth.com
CRANBERRY CHOCOLATE BISCOTTI - ELANA'S PANTRY
From elanaspantry.com
BEST BISCOTTI RECIPE MADE BY ANNA OLSON : BOOK RECIPES
From book-recipe.com
COOKIES - BISCOTTI - ITALIAN FOOD FOREVER
From italianfoodforever.com
ALMOND CRANBERRY BISCOTTI | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
DARK CHOCOLATE AND DRIED CHERRY BISCOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
GRAIN-FREE DARK CHOCOLATE DIPPED ALMOND CRANBERRY BISCOTTI ...
From tasty-yummies.com
DRIED CRANBERRY BISCOTTI RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CRANBERRY ALMOND CHOCOLATE BISCOTTI ⋆ CHRISTMAS-COOKIES.COM
From christmas-cookies.com
ALMOND CRANBERRY BISCOTTI - MY COOKBOOK ADDICTION
From mycookbookaddiction.com
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI BEST RECIPES
From cookingtoday.net
10 BEST ITALIAN ALMOND BISCOTTI RECIPES - YUMMLY
From yummly.com
CHOCOLATE ALMOND AND DRIED CRANBERRY BISCOTTI BEST RECIPES
From cookingtoday.net
DRIED CHERRY AND ALMOND BISCOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
BEST CRANBERRY & WHITE CHOCOLATE BISCOTTI RECIPES | FOOD ...
From foodnetwork.ca
CRANBERRY AND PISTACHIO BISCOTTI | RICARDO
From ricardocuisine.com
DRIED CRANBERRY WHITE CHOCOLATE BISCOTTI - COOKEATSHARE
From cookeatshare.com
You'll also love