Lemon Cranberry Biscotti With A Hint Of Cardamom Food

CRANBERRY LEMON BISCOTTI RECIPE

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.

LEMON , CRANBERRY BISCOTTI WITH A HINT OF CARDAMOM

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.

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.

CARDAMOM ALMOND BISCOTTI

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 extract. Combine the flour, baking soda, salt and cardamom; add to the creamed mixture alternately with sour cream. Fold in almonds. , Divide dough into fourths; shape each portion into a ball. On two greased baking sheets, roll each ball into a 15-in. log (two logs per pan). Bake at 350° for 30 minutes or until lightly browned and firm to the touch. , Transfer to a cutting board; cut at a 45° angle with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 5-6 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in airtight containers.

CARDAMOM BISCOTTI

Steps:

• Preheat oven to 325 degrees. Place rack in center of oven.
• Sift flour, baking powder, and a pinch of salt into a large bowl. Mix almonds, cardamom, and 1/2 cup plus 2 tablespoons sugar into flour mixture. Beat eggs and vanilla, then mix into dry ingredients until well combined.
• Turn out dough onto a lightly floured surface. Roll dough into a 9-by-2-inch log. Transfer to a parchment-lined baking sheet. Press gently to flatten top. Bake until pale gold and lightly cracked, about 30 minutes.
• Lightly beat egg white, then brush onto biscotti. Sprinkle with remaining 2 tablespoons sugar. Bake 15 minutes. Let cool for 10 minutes on baking sheet on a wire rack.
• Transfer to a cutting board. Using a serrated knife, cut dough into 1/4-inch-thick slices. Place slices, flat sides down, on baking sheet, and bake until golden brown and crisp, 15 to 18 minutes. Transfer biscotti to wire rack, and let cool completely.

LEMON BISCOTTI WITH LEMON DRIZZLE

Steps:

• Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, 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 and powdered sugar, and drizzle over the biscotti.