Sunrisebiscotti Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Steps:

• Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
• Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Steps:

• Preheat oven to 325°F.
• In large mixer bowl, add sugar, butter and honey.
• Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
• Cut orange in half and squeeze juice out of both halves; add to bowl.
• Cream all together til light and fluffy.
• Add almond extract and then both eggs, one at a time, beating well after each.
• Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
• With wooden spoon, stir in chopped pecans and white chocolate chips.
• Dough will be slightly sticky.
• Turn out onto lightly floured surface and divide into two halves.
• Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
• Gently flatten log into a long rectangle about 2-1/2 inches wide.
• Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
• Bake for 20 minutes in preheated oven, or until a pale gold color.
• Remove from oven but leave logs on baking sheet til cool enough to handle.
• Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
• Return to baking sheet and arrange so that there is a little space between each cookie.
• Return to oven and bake 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.

Steps:

• In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
• Mix in eggs and egg white one at a time, beating well after each addition.
• Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon.
• Stir in the white chocolate, dried cranberries, and pistachios.
• Cover, and chill for 30 minutes, or until dough is no longer sticky.
• Preheat oven to 325°FF (165°C).
• Line a baking sheet with parchment paper.
• Turn dough out on a lightly floured surface, and divide into halves.
• Form each half into a flattish log about 12 inches long by 3 inches wide.
• Arrange logs at least 3 inches apart on baking sheet.
• Bake for 30 minutes in preheated oven, or until pale gold.
• Allow logs to cool on the baking sheet until cool enough to handle.
• On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices.
• Arrange on baking sheet.
• Bake for an additional 15 minutes, or until golden.
• Transfer biscotti to wire racks, and cool completely.
• Store in an airtight container at room temperature.