WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI
Deliciously crunchy and crumbly, my white chocolate cranberry pistachio biscotti is perfect for dipping!
Provided by Sally
Categories Cookies
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
- Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
- Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
- Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
- Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.
WHITE CHOCOLATE BISCOTTI
Gorgeous white chocolate, apricot, and almond biscotti. So elegant ... and everyone will rave! Serve them plain or drizzled with melted white chocolate. Store in an airtight container.
Provided by Tavisha
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
- Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
- Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
- Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 18.7 g, Cholesterol 15.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 112.3 mg, Sugar 11.5 g
WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 134 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 81mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERSCOTCH-WHITE CHOCOLATE BISCOTTI
Make and share this Butterscotch-White Chocolate Biscotti recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h10m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Combine first 5 ingredients in a large bowl. Combine vanilla with next 2 ingredients. Add to flour mixture; stir until well blended (dough will be dry).
- Turn dough out onto a lightly floured surface and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
- Bake for 30 minutes. Let cool. Cut roll diagonally into 24 (1/2-inch) slices, and place slices, cut sides down, on baking sheet. Reduce oven temperature to 325F and bake for 10 minutes. Turn cookies over and bake for an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and let cool completely on wire rack.
Nutrition Facts : Calories 68.3, Fat 0.5, SaturatedFat 0.1, Cholesterol 17.6, Sodium 111.6, Carbohydrate 14, Fiber 0.3, Sugar 6, Protein 1.8
BUTTERSCOTCH AND WHITE CHOCOLATE CHIP COOKIES
Make and share this Butterscotch and White Chocolate Chip Cookies recipe from Food.com.
Provided by dworcester01
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Cream together butter and sugars until fluffy, about 4 or 5 minutes. Add vanilla. Add eggs one at a time. Combine dry ingredients together and then add to butter mixture. Only mix until combined, too much mixing will ruin the cookies. Stir in chips and bake for 8-10 minutes.
Nutrition Facts : Calories 111.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 25.3, Sodium 141.7, Carbohydrate 14.6, Fiber 0.2, Sugar 8.6, Protein 1.2
MARIETTA'S BUTTERSCOTCH BOURBON BISCOTTI
These biscotti are not too sweet and easy to make. You do not have to use the bourbon but it does give it a little something extra. You can also drizzle melted butterscotch on them, but remember that will make them sweeter.
Provided by Marietta Higgins-Spillone
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk sugar and 3 eggs together in a large bowl until light and fluffy. Mix in butter, bourbon, and vanilla extract.
- Sift flour and baking powder together in a small bowl; add to egg mixture and stir until smooth dough forms. Fold in butterscotch chips and pecans.
- Turn dough out onto a lightly floured work surface; divide into 4 equal pieces. Roll each piece into 2-inch wide by 9-inch long log; place on baking sheet. Brush logs with beaten egg.
- Bake in preheated oven until pale golden, about 25 minutes. Cool until firm, about 15 minutes.
- Cut each log diagonally into 1-inch thick slices on a work surface; place slices, cut-side down, on baking sheet.
- Bake in oven until tops are golden, about 10 minutes. Invert slices and bake until tops are golden, about 10 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 25.5 g, Cholesterol 41.2 mg, Fat 9.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.7 g, Sodium 62.1 mg, Sugar 13.2 g
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