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.
WHITE CHOCOLATE BISCOTTI
Gorgeous white chocolate, apricot, and almond biscotti. So elegant ... and everyone will rave! Serve them plain or drizzled with melted white chocolate. Store in an airtight container.
Provided by Tavisha
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 40
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
- Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
- Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
- Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
- Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 18.7 g, Cholesterol 15.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 112.3 mg, Sugar 11.5 g
ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE
Provided by Giada De Laurentiis
Categories dessert
Time 1h25m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
- Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
- Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams
MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI
A softer biscotti and a wonderful addition to your cookie platter.
Provided by Marietta Higgins-Spillone
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h
Yield 56
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
- Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
- Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g
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-WHITE CHOCOLATE BISCOTTI
Bake some Cranberry-White Chocolate Biscotti for the perfect edible gift. This Cranberry-White Chocolate Biscotti recipe is nearly foolproof, requiring only 15 minutes of prep. Consider making a batch of these biscotti to enjoy with coffee or to offer as a host and hostess gift.
Provided by My Food and Family
Categories Dairy
Time 1h13m
Yield 24 servings, 1 biscotti each
Number Of Ingredients 12
Steps:
- Heat oven to 325°F.
- Combine flour, baking powder, lime zest and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in white chocolate, nuts and cranberries.
- Divide dough in half. Use lightly floured hands to roll each half into 14-inch log; place on baking sheet sprayed with cooking spray.
- Bake 25 to 30 min. or until lightly browned. Transfer biscotti to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 12 slices; place upright on baking sheet. Bake 15 to 18 min. or until slightly dried. Remove to wire racks; cool completely.
- Melt semi-sweet chocolate as directed on package. Dip tips of cooled biscotti in melted chocolate, then place in single layer on waxed paper; let stand until chocolate is firm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PISTACHIO, RASPBERRY, AND WHITE CHOCOLATE BISCOTTI
Categories Cookies Chocolate Dessert Bake Christmas Dried Fruit Pistachio Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. Add flour mixture and beat until smooth. Stir in pistachios, dried berries, and 1/2 cup chopped white chocolate. Drop dough by heaping tablespoonfuls in two 12-inch-long strips on prepared baking sheet, spacing strips 3 inches apart. Using wet fingertips, shape each strip into 3-inch-wide log, pressing evenly (logs may look slightly lumpy).
- Bake logs until lightly browned and almost firm to touch, about 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temperature to 325°F.
- Carefully transfer logs to cutting board. Line same baking sheet with parchment paper. Cut each log crosswise into generous 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4 inch apart, in 3 rows on prepared baking sheet. Bake until pale golden (biscotti may be soft but will firm as they cool), about 20 minutes. Cool completely on baking sheet.
- Line another large baking sheet with parchment paper. Place 8 ounces chopped white chocolate in medium glass bowl. Place 8 ounces chopped bittersweet chocolate in another medium glass bowl, if desired. Microwave separately on medium in 20-second intervals just until chocolate is soft to touch, about 40 seconds total (do not overheat or chocolate will burn or seize). Stir chocolate until smooth.
- Dip 1 end or 1 side of each biscotti in chocolate; place on baking sheet. Chill until chocolate is set, about 30 minutes. (Can be made ahead. Arrange in single layer in airtight container and chill up to 5 days or freeze up to 2 weeks.)
LEMONY WHITE CHOCOLATE CHUNK BISCOTTI
White chocolate and lemon zest give these crunchy toasted almond biscotti their sweet and citrusy appeal.
Provided by My Food and Family
Categories Italian Desserts
Time 1h10m
Yield Makes 3-1/2 doz. or 21 servings, 2 biscotti each.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Sift together flour, baking powder and salt; set aside. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each. Blend in extract. Gradually beat in flour mixture. Stir in chocolate and nuts.
- Divide dough in half; shape each half into 12x1-inch log on floured surface. Place on greased baking sheet.
- Bake 35 min. or until golden brown. Cool on baking sheet 10 min. Transfer to cutting board. Cut each log diagonally into 21 slices, using serrated knife. Return, cut-sides down, to baking sheet. Bake 5 min. or until crisp. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
TERRY'S WHITE CHOCOLATE MACADAMIA BISCOTTI, (TENDER BISCOTTI)
I don't like biscotti in general, they are too hard and I don't dunk anything in milk or coffee, just not my thing...my good friend and past landlady Terry made these biscotti and I only tried them to make her happy. Oh my god! They were so good and NOT hard, crisp but tender! If biscotti is not your thing, give these a try, you might change your mind!
Provided by Mrs Goodall
Categories Dessert
Time 1h5m
Yield 40 biscotti
Number Of Ingredients 11
Steps:
- In a mixing bowl cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla and liqueur.
- In a bowl combine the flour, baking powder and salt.
- Add to the creamed mixture, mixing until blended.
- Fold in nuts and chocolate chips. Divide dough in half.
- On a greased and floured baking sheet pat out into two logs about 1/2 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart.
- Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
- Transfer from baking sheet to a rack.
- Let cool for 5 minutes. Place on a cutting board.
- With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
- Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
- Let cool on a rack.
- Store in a tightly covered container.
Nutrition Facts : Calories 94.3, Fat 5.2, SaturatedFat 2.4, Cholesterol 16, Sodium 54.8, Carbohydrate 10.9, Fiber 0.4, Sugar 5.6, Protein 1.4
WHITE CHOCOLATE APRICOT BISCOTTI
Amazing cookies so much flavour. I dip mine in bittersweet chocolate for a fancier cookie. Easy to vary ingredients in this recipe, try using candied ginger and hazelnuts or brazilnuts instead of apricots and almonds.
Provided by Baby Kato
Categories Dessert
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Beat butter, sugar and eggs together in large bowl.
- Add in melted, cooled white chocolate.
- Add all remaining ingredients making sure to blend well.
- Dough will probably be sticky.
- Grease and flour 2 cookie sheets.
- Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
- Bake for 30 minutes then cool for 10 minutes.
- Cut into 3/4" wide slices.
- Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
- Cool and store in covered container.
Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 2.8, Cholesterol 19.2, Sodium 126.3, Carbohydrate 20.9, Fiber 0.8, Sugar 12.8, Protein 2.4
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.
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