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 OR CHERRY BISCOTTI IN A JAR (GIFT)
Wonderful gift for a coffee drinker!!! You can double the recipe to make extra gifts. Tie a pretty ribbon around the jar for a personal touch.
Provided by Candace Michelle
Categories Dessert
Time 1h
Yield 32 Biscotti, 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer ingredients in order inside a a clean 1 quart jar.
- Tap gently on the counter top to settle each layer before adding the next.
- Add additional cranberries or pecans to top off the jar.
- On gift Tag include additional ingredients (butter and eggs) and these baking directions:.
- Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined.
- Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.
- Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.
- Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet.
- Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool.
Nutrition Facts : Calories 340.1, Fat 16.6, SaturatedFat 5.9, Cholesterol 73.2, Sodium 163.5, Carbohydrate 43.5, Fiber 2.3, Sugar 17.6, Protein 5.9
CHRISTMAS COOKIES IN A JAR
With layers of vanilla chips, oats and dried cranberries, this delectable cookie mix looks as good as it tastes! For a special gift, tuck a jar in a pretty basket with wooden spoon, cookie sheet, kitchen timer and instructions.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool, dry place for up to 6 months., To prepare cookies: Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. , Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool.
Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 102mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY SWIRL BISCOTTI
A friend of mine, who is known for her excellent cookies, shared this recipe with me. The mix of cranberries and cherry preserves is so refreshing. -Lisa Kilcup, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12x8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side., Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned. , Carefully transfer rolls to a cutting board; cool 5 minutes. Using a serrated knife, cut crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets., Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks., In a small bowl, mix glaze ingredients. Drizzle over warm cookies; cool completely. Store in an airtight container.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 58mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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