Cranberry Biscotti Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRANBERRY-ORANGE BISCOTTI



Cranberry-Orange Biscotti image

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

½ cup butter at room temperature
1 cup white sugar
2 eggs
1 tablespoon orange zest
1 teaspoon orange extract
¼ teaspoon almond extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries (such as Craisins®), or more to taste

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

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

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

2 ¼ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
¾ cup sliced almonds
1 cup sweetened-dried cranberries

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



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

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.

HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 2 dozen cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

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.

CRANBERRY PECAN BISCOTTI



Cranberry Pecan Biscotti image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 30 biscotti

Number Of Ingredients 8

1 3/4 cups all-purpose flour, plus more for dusting
1 8.5-ounce box corn muffin mix
2/3 cup sugar
1 cup dried cranberries
3/4 cup chopped pecans
1/2 teaspoon finely grated lemon zest
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
  • Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
  • Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.

DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI



Dried Cranberry and White Chocolate Biscotti image

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

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips

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.)

CRANBERRY WALNUT BISCOTTI



Cranberry Walnut Biscotti image

A chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries. Before your family has a chance to eat them all, wrap some up to give as gifts!-Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts, toasted
1 cup dried cranberries, chopped
1/2 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky)., Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown. , Carefully remove to wire racks; cool 10 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 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 49mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

PECAN-CRANBERRY BISCOTTI



Pecan-Cranberry Biscotti image

Pecans work well in this recipe, but you can substitute your favorite nut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 10

1 1/2 cups pecan halves, toasted
1 teaspoon baking powder
2 1/2 cups all-purpose flour
1 1/4 cups sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup dried cranberries
Zest of 1 lemon

Steps:

  • Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
  • In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
  • Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
  • On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

CRANBERRY-ORANGE BISCOTTI



Cranberry-Orange Biscotti image

Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 40

Number Of Ingredients 10

2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 1/2 teaspoons vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup dried cranberries, coarsely chopped
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
  • Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
  • Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g

CRANBERRY-ORANGE BISCOTTI



Cranberry-Orange Biscotti image

These are great frozen to eat later just bake and cool cookies as directed. Place in airtight freezer container. Seal, label, and freeze up to 3 months.

Provided by Ceezie

Categories     Dessert

Time 1h5m

Yield 40 bars

Number Of Ingredients 9

1 1/2 cups dried cranberries
2/3 cup orange juice
1/2 cup butter (no substitutes)
3/4 cup sugar
1 1/2 teaspoons baking powder
2 eggs
4 teaspoons finely shredded orange peel
2 1/4 cups all-purpose flour
1/3 cup chopped crystallized ginger (optional)

Steps:

  • Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside.
  • Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in eggs and orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in cranberries and ginger.
  • Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2-inch-thick slices.
  • Place slices upright on cookie sheet, leaving 1/2 inch between slices. Bake in 300 degree F oven for 15 minutes. Transfer to wire racks and cool. Store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. Makes about 40.

Nutrition Facts : Calories 67.9, Fat 2.6, SaturatedFat 1.6, Cholesterol 16.7, Sodium 33.7, Carbohydrate 10.1, Fiber 0.4, Sugar 4.3, Protein 1.1

CRANBERRY-HAZELNUT BISCOTTI



Cranberry-Hazelnut Biscotti image

These extra-crisp cookies contain no butter or oil. Great with watermelon. I got this recipe out of Bon Appetit.

Provided by Ashley U

Categories     Dessert

Time 47m

Yield 30 cookies

Number Of Ingredients 11

2 large eggs
1 cup sugar
1 teaspoon grated orange rind
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dried cranberries
2/3 cup hazelnuts (toasted, husked, coarsely chopped)
1 large egg white, beaten
sugar

Steps:

  • Preheat oven to 350°; Line large baking sheet with parchment paper.
  • Beat eggs and sugar in bowl until thick.
  • Beat in peel and vanilla.
  • Slowly beat in flour, baking soda and salt.
  • Beat in cranberries and nuts.
  • Using floured hands, divide dough into 2 balls.
  • Flatten each to 1 inch thickness.
  • Brush beaten egg whites.
  • Sprinkle with additional sugar.
  • Bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches.
  • Arrange cut sides down on baking sheet.
  • Bake until bottoms are brown about 7 minutes.

Nutrition Facts : Calories 82.4, Fat 2.2, SaturatedFat 0.2, Cholesterol 14.1, Sodium 106.8, Carbohydrate 14, Fiber 0.7, Sugar 7, Protein 1.9

More about "cranberry biscotti food"

CRANBERRY-ALMOND BISCOTTI RECIPE - DIANA STURGIS | FOOD …
cranberry-almond-biscotti-recipe-diana-sturgis-food image
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. …
From foodandwine.com
5/5
Servings 24
  • 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.


CRANBERRY BISCOTTI - MUSKOKA LAKES FARM & WINERY
cranberry-biscotti-muskoka-lakes-farm-winery image
Remove from oven and let cool for 10 minutes. Remove from baking sheet to cutting board and cut on a slight angle about 3/4″ thick. Arrange slices upright …
From cranberry.ca
Estimated Reading Time 1 min


CRANBERRY AND PISTACHIO BISCOTTI | RICARDO
Cranberry and Pistachio Biscotti. 5 stars (40) Rate this recipe. Preparation. 15 MIN Cooking. 1 H Waiting. 20 MIN ... In the bowl of food processor, combine the dry ingredients. Add the butter and pulse until it has a coarse texture. Add the egg, milk and vanilla. Blend gently. Place the dough in a bowl and finish blending with your hands, adding the cranberries and pistachios. Roll into two ...
From ricardocuisine.com


ORANGE CRANBERRY BISCOTTI RECIPE - SUGAR SPICES LIFE
Preheat oven to 350 degrees. Grease a large baking sheet or line with silicone baking mat. Use electric mixer to beat butter and sugar until smooth, about 2 minutes. Mix in vanilla and orange juice, scraping down sides as needed. Add eggs, one at a time, again scraping down sides as needed.
From sugarspiceslife.com


ORANGE CRANBERRY BISCOTTI - EASY AND CUSTOMIZABLE BISCOTTI ...
Preheat oven to 350F. Line a sheet pan with parchment paper. Combine the flour, baking powder, cinnamon, cloves, salt, and sugar in a mixing bowl and whisk to combine. Add the butter and eggs and mix together with a sturdy spatula, until …
From fifteenspatulas.com


CRANBERRY ORANGE BISCOTTI FOOD NETWORK - ALL INFORMATION ...
Cranberry-Orange Biscotti Recipe - Food.com tip www.food.com. Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside. Beat butter in a large mixing bowl with an electric mixer on …
From therecipes.info


CRANBERRY LEMON BISCOTTI RECIPE - TASTY EVER AFTER
In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside. 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.
From tastyeverafter.com


CRANBERRY WHITE CHOCOLATE BISCOTTI | CANADIAN LIVING
Stand slices upright, 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Let cool completely. Dip 1 end of each biscotti in chocolate, letting excess drip off. Arrange on waxed or parchment paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes.
From canadianliving.com


BEST CRANBERRY & WHITE CHOCOLATE BISCOTTI RECIPES | FOOD ...
Add the eggs and vanilla and mix until well blended. Gradually stir in flour mixture. Stir in cranberries, white chocolate chips, and hazelnuts. Step 4. Divide dough into two equal parts. On a floured surface, shape the dough into two logs, about 2 inches across and 1 inch thick. Place the logs 2 inches apart on the prepared cookie sheet. Step 5.
From foodnetwork.ca


CRANBERRY-NUT BISCOTTI - KING ARTHUR BAKING
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 ...
From kingarthurbaking.com


NEVER-FAIL CRANBERRY PECAN BISCOTTI - FLAVOUR AND SAVOUR
Beat in eggs, 1 at a time, then add vanilla extract. In a medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture in 2 additions, until just combined. Add the pecans, cranberries and lemon zest.
From flavourandsavour.com


CRANBERRY PISTACHIO BISCOTTI | CHRISTMAS BISCOTTI - FOOD ...
Stir in any remaining flour with a large spoon. Stir the anise, fennel seed, cranberries, pistachios and apricots into the mixture. Cover and refrigerate for 2 hours or until dough is easy to handle. Preheat oven to 350 degrees F. Divide dough in half. Shape each half into a 12 inch log about 1 ½ inches thick.
From foodmeanderings.com


ORANGE CRANBERRY BISCOTTI | RECIPE | BISCOTTI RECIPE ...
Lemon-Almond Biscotti Recipe - Biscotti look like a challenge to bake, but if you can shape a meatloaf and slice a loaf of bread, you've got all the skills you need to make delicious, gorgeous biscotti. This version, very mildly scented with lemon and almond, is perfect for summer. Ideal alongside fresh fruit, they're also wonderful crumbled and layered with whipped cream (or …
From pinterest.com


CRANBERRY ORANGE BISCOTTI - ITALIAN FOOD FOREVER
Instructions. Preheat the oven to 350 degrees F. Cream together the butter and sgar until fluffy. Add the eggs, salt, vanilla, orange juice and zest and mix. Add the flour and baking powder and mix with a wooden spoon just until combined. Add the cranberries and pine nuts and fold into the dough. Lightly grease a baking sheet and then shape the ...
From italianfoodforever.com


CRANBERRY ORANGE BISCOTTI - MEDITERRANEAN RECIPES
You can never have too many dessert recipes, so give Cranberry Orange Biscotti a try. Watching your figure? This gluten free and vegan recipe has 158 calories, 5g of protein, and 10g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. If you have agave nectar, arrowroot, blanched almond flour, and a few …
From fooddiez.com


CRANBERRY-CHOCOLATE CHIP BISCOTTI RECIPE | MYRECIPES
Recipes; Cranberry-Chocolate Chip Biscotti; Cranberry-Chocolate Chip Biscotti. Rating: 5 stars. 8 Ratings. 5 star values: 8 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 8 Ratings 7 Reviews These make a great ending to a holiday dinner. And because we use dried cranberries, you can enjoy them no matter what the season. …
From myrecipes.com


HARD-TO-RESIST BISCOTTI RECIPES | MARTHA STEWART
Hard-To-Resist Biscotti Recipes. February 13, 2011. Skip gallery slides. la102742_0907_biscotti.jpg. Biscotti's crumbly texture makes them an ideal candidate for dunking into a hot beverage. The flavor of these twice-baked Italian cookies deepens over time, so make enough to last a few days. Start Slideshow.
From marthastewart.com


PISTACHIO-CRANBERRY BISCOTTI RECIPE - FOOD & WINE MAGAZINE
Transfer the biscotti to a rack to cool completely. Drizzle with the melted white chocolate and refrigerate until set, about 10 minutes. Drizzle with the melted white chocolate and refrigerate ...
From foodandwine.com


ALMOND & CRANBERRY BISCOTTI - SOUTH AFRICAN FOOD | EATMEE ...
Almond & Cranberry Biscotti is so simple to make & they are packed with flavour. Biscotti’s are also known as Cantucci & are basically Italian cookies (biscuits) which originated in Prato.. These delicious treats are twice-baked for that crunchy texture & are actually not that far off from our South African rusks, although rusks are baked for a much longer period of time, …
From eatmeerecipes.co.za


PISTACHIO-CRANBERRY BISCOTTI - KING ARTHUR BAKING
Pistachio-Cranberry Biscotti. 14 Reviews 3.9 out of 5 stars. Share. Share on Facebook; Share by Email; Share on Pinterest; Share on Twitter ; Wonderful for sharing (or treating yourself!), this fruit-and-nut-studded biscotti from The King Arthur Flour Cookie Companion cookbook has it all: color, crunch, and a coating of creamy white chocolate. Prep. 20 mins. Bake. 50 mins to 1 hr 5 …
From kingarthurbaking.com


CRANBERRY ALMOND BISCOTTI - SAVORING ITALY
Instructions. Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly. In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale.
From savoringitaly.com


CRANBERRY-PISTACHIO BISCOTTI RECIPE | MYRECIPES
Will pass on a tip I learned from the "King Arthur Flour" website on making biscotti: roll it out into a rectangle ON the parchment paper then use a pizza cutter to cut into biscotti "shape" to get nice sharp sides. Separate the biscottis slightly on the parchment paper so they don't stick together when baking then lift the whole sheet onto the cookie sheet. Saves a lot of extra work.
From myrecipes.com


WHITE CHOCOLATE-CRANBERRY BISCOTTI | READER'S DIGEST CANADA
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.
From readersdigest.ca


CRANBERRY BISCOTTI - LAUREN KELLY NUTRITION
How To Make This Cranberry Biscotti. In a bowl place all the dry ingredients and mix well. Add the almond milk, eggs, vanilla, almond extract and mix until you get a dough. Fold in the cranberries and form a rectangle with the dough. Place the rectangle on the baking sheet and bake for 15-20 minutes or until the top has golden.
From laurenkellynutrition.com


CRANBERRY BISCOTTI RECIPE - PILLSBURY.COM
Bake at 350°F. for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes. 4. On cutting board, cut each loaf into 3/4-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet. 5. Return to oven; bake an additional 12 to 18 minutes or until golden brown.
From pillsbury.com


CRANBERRY ORANGE BISCOTTI - LEMON BLOSSOMS
Mix Dry Ingredients: Combine the flour, sugar, baking powder, salt, pistachios, dried cranberries and orange zest. Mix Wet Ingredients: In a small bowl, whisk together the eggs, the slightly cool melted butter and the orange extract. Add Wet To Dry: Add the wet ingredients into the dry ingredients and stir until just combined.
From lemonblossoms.com


PISTACHIO CRANBERRY ORANGE BISCOTTI. | ALESSANDRAS FOOD IS ...
Boil 1 cup water and add to cranberries and set aside. In a large bowl combine sugar, 2 eggs and salt. Using a held hand mixer whip until light and frothy. Slowly add the oil and continue mixing. Add vanilla and zest of orange. Mix until incorporated. Squeeze the cranberries to remove water and add to wet ingredients.
From alessandrasfoodislove.com


BEST CLASSIC CRANBERRY ALMOND BISCOTTI RECIPES | FOOD ...
Step 2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries. Step 3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the ...
From foodnetwork.ca


CRANBERRY ORANGE BISCOTTI (WITH FRESH ... - BOWL OF DELICIOUS
How to make cranberry orange biscotti. Just mix up the dough, form two “loaves” out of it, bake, slice, and bake again! Making biscotti is easy, but different than your average cookies. First, chop the almonds and cranberries using a food processor. Pulse it a few times until a coarse paste-like consistency forms. This is SO much easier ...
From bowlofdelicious.com


CRANBERRY ALMOND BISCOTTI | OCEAN SPRAY®
Preheat oven to 325ºF. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium …
From oceanspray.com


16 CRANBERRY BISCOTTI IDEAS | BISCOTTI, BISCOTTI RECIPE ...
May 15, 2019 - Explore Susanbarrettanthony's board "Cranberry biscotti" on Pinterest. See more ideas about biscotti, biscotti recipe, cookie recipes.
From pinterest.ca


CRANBERRY ALMOND BISCOTTI RECIPE - AN ITALIAN IN MY KITCHEN
Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper. 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.
From anitalianinmykitchen.com


CRANBERRY PISTACHIO BISCOTTI - FOOD NOUVEAU
Mix in the pistachios and cranberries. In a small bowl, whisk the egg, egg white, orange zest, orange juice, and vanilla extract. With the mixer on low speed, slowly pour in the egg mixture. Continue mixing until a sticky, moist dough forms, 1 to 2 minutes. Dump the dough onto the prepared baking sheet.
From foodnouveau.com


ALMOND BISCOTTI RECIPE WITH CRANBERRIES - SAVORING THE GOOD®
Instructions. Sift together the flour and baking powder. In a mixing bowl with the paddle atachment, beat the sugar, softened butter, zest of one lemon and salt. Beat the mixture until it is creamed together, let the mixer run on medium high for about 3 …
From savoringthegood.com


Related Search