CRANBERRY PECAN BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 biscotti
Number Of Ingredients 8
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.
CRANBERRY LEMON BISCOTTI RECIPE
This easy and festive Cranberry Lemon Biscotti recipe is perfect for the holidays. A crunchy Italian cookie flavored with lemon, cinnamon, and dried cranberries will be everyone's favorite on the cookie platter!
Provided by Karrie | Tasty Ever After
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350F/176C degrees.
- 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.
- Turn out dough onto a lightly floured surface and divide into two equal pieces. Form each dough piece into a small rectangular loaf. Place loaves on a large baking sheet lined with parchment paper or a silicon baking mat and bake for 20 minutes. Remove from oven and let cool on sheet for 5 minutes.
- Reduce oven to 300F/148C degrees. Remove slightly cooled biscotti loaves from the pan and cut into 15 (½-3/4") slices on the diagonal with a sharp knife. Place the slices back on the baking sheet and bake for additional 15-20 minutes.
- Remove from oven and transfer biscotti to a wire rack and let cool completely.
Nutrition Facts : Calories 85 kcal, Carbohydrate 14 g, Protein 1 g, Fat 2 g, Cholesterol 10 mg, Sodium 24 mg, Sugar 7 g, ServingSize 1 serving
CRANBERRY-ORANGE BISCOTTI
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
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 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 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
LEMON , CRANBERRY BISCOTTI WITH A HINT OF CARDAMOM
Make and share this Lemon , Cranberry Biscotti With a Hint of Cardamom recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h
Yield 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, sugar,cardamom and baking powder in a large bowl.
- Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly).
- Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
- Divide 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 30 minutes.
- Remove the rolls from baking sheet; cool for 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° bake for 10 minutes.
- Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
- Remove from baking sheet, and cool completely on wire rack.
- Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.
Nutrition Facts : Calories 1094.8, Fat 12.8, SaturatedFat 2.8, Cholesterol 253.8, Sodium 378.3, Carbohydrate 221.1, Fiber 4.6, Sugar 112.9, Protein 21.9
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.
PECAN-CRANBERRY BISCOTTI
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
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.
PECAN CRANBERRY BISCOTTI
These delicious cookies are loaded with nuts and fruit! The dried cranberries and the lemon zest put these cookies in the not-too-sweet category. Great with a cup of tea/coffee or wrapped up and given as a gift!
Provided by MMers
Categories Dessert
Time 1h25m
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Finely chop half the pecans, leaving the remaining pecans as halves.
- Set aside.
- In a large bowl, combine the baking powder, flour, sugar and salt.
- Set aside.
- In a small bowl, beat together the eggs, egg yolks and vanilla.
- Add to dry ingredients and mix until sticky dough is formed.
- Stir in pecans, cranberries and lemon zest.
- Line a large baking sheet with parchment paper.
- Divide dough in half.
- With one half, scoop out small amounts of dough with a wooden spoon and form a rough log directly on the parchment paper.
- With floured hands, shape rough log into a smooth log which measures 9 inches long by 3 inches wide.
- Repeat with second half of dough, placing it about 4-5 inches away from first log.
- Bake until golden brown, about 25-30 minutes.
- Remove from oven and let stand for 10 minutes or until cool enough to handle.
- In the meantime, reduce oven temperature to 275F degrees.
- On cutting board, with serrated knife, cut logs into 1/2 inch thick diagonal slices.
- Place pieces, cut side down, on baking sheet.
- Bake for 20 minutes or until lightly toasted.
- Turn cookies over and bake for 20 minutes longer or until slightly dry.
- Cool on wire rack then store in an airtight container.
Nutrition Facts : Calories 146.5, Fat 5.6, SaturatedFat 0.7, Cholesterol 38.6, Sodium 37.3, Carbohydrate 21.9, Fiber 1.1, Sugar 10.9, Protein 2.9
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