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.
CRANBERRY-WHITE CHOCOLATE BISCOTTI
White chocolate, macadamia nuts and dried cranberries flavor every bite of these crisp cookies.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the white chocolate, cranberries, nuts and lemon zest., On a floured surface, divide dough in half. On a greased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake at 350° for 24-28 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 78mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
This Dried Cranberry and White Chocolate Biscotti is sweet and dotted with dried cranberries. A fun treat for the holidays, or any time of the year. Since they last quite a while, they are great for gifting.
Provided by Lydia
Categories Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silpat.
- Combine the flour, baking powder and salt in a medium bowl, whisk to blend. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, eggs and almond extract until well blended and smooth. Mix in the flour, then the dried cranberries.
- Divide the dough in half on the prepared baking sheet, Shape each half into a log roughly 3 inches wide and 9 inches long.
- Whisk the egg white in a small bowl until foamy, and lightly brush the tops and sides of both logs (this glaze will ensure a golden brown color during baking).
- Bake logs until golden brown, about 35 minutes. Remove from oven and cool on a wire rack (still in the pan), for about 15 minutes, maintaining the oven temperature.
- If using a silpat, transfer each log, one at a time to a cutting board, and slice into pieces about 1 1/2 inches wide. If using parchment paper, slice directly on the baking sheet. Place the pieces on the baking sheet back into the log form, with just enough room between each piece to let the heat circulate.
- Place back into the oven and bake until golden, 10-15 minutes. (I usually do about 12 minutes). Let cool completely on a wire rack, still in the pan.
- While cooling, place the chopped white chocolate in a bowl, set over a barely simmering water. Stir until melted and smooth. Drizzle the chocolate over the cooled biscotti. Let stand until the chocolate is set, and serve!
Nutrition Facts : Calories 215 calories, ServingSize 1
DRIED CRANBERRY & WHITE CHOCOLATE CHIP BISCOTTI RECIPE
This traditional "twice baked" Italian Dried cranberry and white chocolate chip biscotti recipe are known for its crisp texture and are perfect for dunking into tea or coffee (or even wine!). I have added Del Monte's dried cranberries and white chocolate chips for that perfect harmony of sweet and tart! Serve this Dried Cranberry & White Chocolate Chip Biscotti Recipe for a tea-time snack or goes well with evening tea-parties as well. This makes a good idea for kids snack box too. Explore more of our biscuit recipes here: Egg Free Custard Cookie (Biscuit) Recipe Atta Biscuit Recipe (Whole Wheat Flour Cookies Spiced with Cardamom) Indian Style Jeera Biscuit Recipe Eggless Almond Coconut Cookies Recipe
Provided by akshatha
Time 1h20m
Yield Makes: 4 Servings
Number Of Ingredients 8
Steps:
- Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius.
- Meanwhile, line a cookie sheet with parchment paper or grease well.
- Sift or whisk together the flour, baking powder, and salt. Keep aside.
- With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy.
- Add the vanilla and beat until mixed well.
- Add the egg and beat until incorporated.
- Add the flour mixture and beat until soft dough forms.
- Fold in the dried cranberries and chocolate chips at this stage.
- Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size.
- Bake in the preheated oven for 20-25 minutes until firm to touch.
- Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1.5 cm thickness.
- Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes. They will be hardened by now.
- Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required.
CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI
Categories Cookies Mixer Chocolate Nut Dessert Bake Cranberry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 11
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
- Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
- Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
- Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks; cool.
- If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.)
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
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
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 AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE
A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a bowl whisk together flour with baking powder and salt.
- Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
- Add in the flour mixture, then the cranberries and almonds; mix well to combine.
- Divide the dough in half.
- With floured hands shape the dough in about 9 x 2-inch logs.
- Transfer the logs to prepared baking sheet, spacing evenly.
- In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
- Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
- Cool completely in the baking pan (leave the oven heat on to 350 degrees).
- Transfer the logs to a work surface.
- Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
- Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
- Arrange the sliced biscotti cut side down on the same baking sheet.
- Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
- Transfer biscotti to a rack to cool.
- For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
- Remove from over the water.
- Using a fork, drizzle chocolate over biscotti.
- Let stand until chocolate sets (about 30 minutes).
WHITE CHOCOLATE DRIZZLED CRANBERRY PISTACHIO BISCOTTI
These delicious biscotti are freshly baked, twice for lots of crunch. They have orange zest, dried cranberries, pistachios, and a white chocolate drizzle to finish!
Provided by Joanne Ozug
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Line a sheet pan with parchment paper.
- Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix on low with the paddle attachment for 1 minute, until combined (if you're doing it by hand, just whisk to combine). Add the eggs and butter and mix on low until it is combined and clumps together. Mix in the orange zest, cranberries, and pistachios, just enough to distribute them.
- Scrape the dough out onto the parchment paper lined baking sheet and flatten it out into a big rectangle. I like to do mine about 4 inches tall and 16 inches across (keep in mind it will expand as it bakes), but make it whatever dimensions you like.
- Bake for 35 minutes until the edges start to brown slightly. Turn the oven down to 325F and take the biscotti out. Let the biscotti rectangle cool on the pan for 15 minutes, then slice them up with a serrated knife vertically into 1/2 inch thicknesses. Let the knife do the work for you, and use light pressure so the cookies don't break (and if your dough tears, let them cool for 5 more minutes).
- Place the biscotti slices back onto the baking sheet cut side up and bake for 30 minutes, until they are golden brown and crunchy. Let the cookies cool completely, then use a fork to flick melted white chocolate all over the biscotti. Enjoy!
Nutrition Facts : Calories 171 kcal, Carbohydrate 21 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 33 mg, Sodium 64 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
ORANGE CRANBERRY WHITE CHOCOLATE BISCOTTI
I've read this was a Bon Appetit recipe, but it doesn't match up. Regardless, whomever created this was genious.
Provided by gailanng
Categories Dessert
Time 1h32m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.
- Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.
- Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 1630.3, Fat 62.7, SaturatedFat 37.1, Cholesterol 299.7, Sodium 882.8, Carbohydrate 244, Fiber 5.7, Sugar 135.7, Protein 24.2
WHITE CHOCOLATE CRANBERRY BISCOTTI
Steps:
- MIX flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate.
- DIVIDE dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
- BAKE at 325°F for 30 minutes or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 minutes. Using a serrated knife, diagonally cut each log into 12 equal slices; place upright on the baking sheet, 1/2 inch apart. Bake an additional 15 to 18 minutes or until slightly dried. Remove from baking sheet. Cool on wire rack. Store in tightly covered container at room temperature. Dip in or drizzle with melted semi-sweet baking chocolate. Let stand until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
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- 1. Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl, and add boiling water. Let stand until plump, about 15 minutes. Drain, pat dry, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
- 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed. Beat in vanilla and almond extracts. Add teh flour mixture, and mix on low speed until combined. Mix in the drained cranberries and the white chocolate chips.
- 3. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over the surface of the dough logs, and sprinkle generously with sugar.
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PISTACHIO-CRANBERRY BISCOTTI RECIPE - FOOD & WINE MAGAZINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 42
- Preheat the oven to 350°. Spread the pistachios in a pie plate and bake until golden, about 6 minutes; let cool. Turn the oven down to 325°.
- In a small bowl, whisk the flour, baking powder, baking soda and salt. In a medium bowl, beat the butter with the sugar until light and fluffy. Beat in the eggs, 1 at a time, followed by the vanilla. At low speed, beat in the dry ingredients. With a wooden spoon, stir in the pistachios and cranberries.
- Butter and flour a large cookie sheet. Pat the dough out on the sheet into two 14-inch-long logs 1 inch wide and 1 inch high; leave 3 inches between them. Bake in the lower third of the oven until golden, about 20 minutes. Transfer the cookie sheet to a rack; let the logs cool for 5 minutes. Using a serrated knife, slice logs on the diagonal 1/2 inch thick.
- Bake the slices for 7 minutes on each side. Transfer the biscotti to a rack to cool completely. Drizzle with the melted white chocolate and refrigerate until set, about 10 minutes.
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Ratings 1Category SweetsCuisine ItalianTotal Time 45 mins
- Combine sugar, butter, orange zest, orange juice and brandy in a large bowl, stirring until smooth.
- Whisk in the eggs one at a time and then stir in flour, baking powder and salt. Mix in the cranberries, cover dough and chill for 30 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Using moistened hands, shape dough into 2 (10 x 4 inch) loaves on prepared baking sheet. Bake for 22 minutes or golden. Transfer loaves to a wire rack and cool for 15 minutes.
- Cut loaves into 1/2 inch slices. Place slices cut side down on baking sheet; bake 7 to 9 minutes. Turn slices over and bake for 7 to 9 minutes more or until golden. Cool.
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Cuisine ItalianEstimated Reading Time 8 minsCategory SnackTotal Time 46 mins
- 1.) Pre-heat the oven to 175°C (347°F) and line a baking tray with parchment paper. In a food processor or a mixing bowl, combine together the flour, sugar, baking powder, ground cinnamon, nutmeg, salt and orange zest.
- 2.) Add the butter and pulse together until it resembles bread crumbs. Alternatively, rub the butter with the dry ingredients using your fingers until there are no big visible lumps of butter and the mix resembles breadcrumbs. Set aside.
- 3.) In a separate bowl, whisk together the eggs, vegetable oil and almond/vanilla extract. Pour the wet mixture into the dry mix and combine together using a wooden spoon. Fold in the cranberries and pistachios.
- 4.) Turn the dough out onto a lightly floured surface. Carefully transfer onto the baking tray. Shape the dough into a 9inch log and gently pat down until it is 1/2 inch thick. Brush with egg white and bake for 20-25 minutes or until golden brown.
CRANBERRY-CHOCOLATE CHIP BISCOTTI RECIPE | MYRECIPES
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- Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the 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 35 minutes. Remove rolls from baking sheet; cool 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°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
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- 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, to allow for expansion.
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