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.
CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
EGGNOG BISCOTTI
You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. , Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.
Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY EGGNOG TART
Cranberry Eggnog Tart
Categories Egg Nog Dessert Bake Christmas Thanksgiving Cranberry Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
- Reduce oven temperature to 300°F.
- Make filling:
- Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
- Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
- Bake tart:
- Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
- Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
- Just before serving, remove side of pan.
CRANBERRY ORANGE ALMOND BISCOTTI
While searching for biscotti recipes, I figured I'd whip up my own. I am pleasantly surprised! The family loves these. They are delicious by themselves, with tea, cocoa, milk, and coffee (yes, we have tried them all ways). I love the vanilla drizzle but I can see omitting it if you don't wish to add additional sweetness.
Provided by Sea Sun
Categories Other Snacks
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degrees and toast almonds by placing on a cookie sheet. Bake until they are lightly golden (about 7-10 minutes). Remove from oven and set aside.
- 2. Cream butter and sugar, then add eggs one at a time, beating well after each addition. Add extracts.
- 3. In a separate bowl, combine flour, baking powder and salt. Add to the creamed mixture and mix well. Stir in cranberries and almonds, cover and chill for 30 minutes.
- 4. Cut dough in half. On a floured surface, shape each half into a loaf 2 inches in diameter. Place on cookie sheet and bake at 350 degrees for 35 minutes.
- 5. Cool for 5 minutes. Cut diagonally into 1 inch slices. Place slices on an ungreased cookie sheet and bake for 9-10 minutes.
- 6. Turn slices over, bake for 10 more minutes or until cookies are golden brown. Transfer to cooling racks and allow to cool.
- 7. If desired, melt white baking chips and vegetable shortening in a bowl by microwaving. Check every 20 seconds and mix, making sure you don't overheat or it will "seize up". Get it to the point where it is thin enough to drizzle, or use pastry bag to pipe. Let dry.
EGGNOG BISCOTTI
This is posted as per a request. I have not made them myself, but they sound delicious and I plan on making them tommorrow!
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 1 1/2-3 dozen biscotti
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
- Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
- Let batter stand 2 minutes and then spoon out onto the baking sheet.
- Brush with egg yolk, or a beaten egg. Sprinkle on sugar and a dusting of more nutmeg.
- Bake 45 minutes until set and browned. Cool, then slice into diagonal cookies about 1/2 inch wide.
- Reduce oven temperature to 325*F, put sliced cookies back in oven and bake until crisped, about 15 minutes per side.
- Cool well and then glaze one side of each cookie with melted white chocolate.
- Garnish with crushed graham cookies crumbs on one edge. Serve to your most deserving guests!
CRANBERRY EGGNOG BISCOTTI
This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Lightly spray a cookie sheet with nonstick cooking spray.
- Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
- Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
- Divide dough into two equal halves.
- On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
- Bake 26-28 minutes or until the logs are deep golden brown.
- Remove sheet from oven.
- Using a sharp knife, cut each log into 3/4 inch wide slices.
- Place slices back on cookie sheet.
- Bake the slices 5 minutes; remove from oven and turn over.
- Bake 5 minutes longer.
- Remove from oven and cool completely.
CRANBERRY EGGNOG
This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!
Provided by Pamela Logsdon
Categories Drinks Recipes Eggnog Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.
Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g
CRANBERRY EGGNOG BISCOTTI
Steps:
- Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10-15 minutes to soften. Add flour, cranberries, orange zest, cinnamon, nutmeg, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, 3/4-inch high, spacing the dough halves about 3 inches apart. Bake for 26-28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on. Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into 3/4-inchwide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing). Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.
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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.
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