White Chocolate Cranberry Almond Bars Glaze Food

WHITE CHOCOLATE CRANBERRY ALMOND TART

Steps:

• Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE CRANBERRY BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
• Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

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 CRANBERRY COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
• With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.

WHITE CHOCOLATE CRANBERRY-ORANGE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a bowl, mix flour and brown sugar; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until light golden brown, 10-12 minutes. Cool on a wire rack., For filling, whisk together egg, milk, orange zest and extract until blended; stir in baking chips and cranberries. Spread evenly over crust. Bake until top is golden brown, 20-25 minutes longer. Cool 15 minutes in pan on a wire rack. Lifting with foil, remove bars from pan. Cut into bars. Refrigerate leftovers. Freeze option: Freeze cooled bars in freezer containers, separating layers with waxed paper. To use, thaw before serving.

CHOCOLATE-GLAZED ALMOND BARS

Steps:

• In a large bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until edges are lightly browned., Meanwhile, in a large bowl, whisk the egg whites, sugar and almond filling until blended. Stir in almonds. Pour over crust. Bake for 20-25 minutes or until set. Cool completely on a wire rack. , In a microwave, melt chocolate; stir until smooth. Drizzle over top. Let stand until set. Cut into bars. Store in an airtight container in the refrigerator.