Almond Cranberry Biscotti Recipes

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CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

Provided by KATHIANNE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 15

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
¾ cup sliced almonds
1 cup sweetened-dried cranberries

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
  • On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  • Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 35.5 g, Cholesterol 24.8 mg, Fat 3.2 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 91.6 mg, Sugar 19.9 g

CRANBERRY ALMOND BISCOTTI RECIPE



Cranberry Almond Biscotti Recipe image

This biscotti recipe is teeming with plump dried cranberries and crunchy almonds. Perfect dipped in hot coffee or tea during the holidays or year round!

Provided by Natalya Drozhzhin

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1/4 cup light olive oil
3/4 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 3/4 cup flour
1/4 tsp salt
1 tsp baking powder
1/2 cup craisins
1 1/2 cups almonds

Steps:

  • Preheat the oven to 300°F.
  • In a large bowl, whisk the oil and sugar together. Mix in the vanilla and almond extracts, followed by the eggs.
  • In a separate bowl, combine the flour, salt, and baking powder. In small portions, slowly mix the dry ingredients into the egg mixture.
  • Using a spatula, mix in the cranberry and almonds.
  • On a cookie sheet lined with parchment paper, form a log out of the biscotti dough. If the dough is on the stickier side, wet your hands with cool water for easier handling.
  • Bake the log for 35 minutes, or until it turns light brown. Remove the log from the oven and set it aside to cool for 30 minutes before you attempt to slice it. Reduce oven heat to 275°F.
  • Cut log diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes. Pull the biscotti out of the oven and allow it to cool.
  • Serve the biscotti with coffee or tea. Enjoy!

Nutrition Facts : Calories 286 kcal, Carbohydrate 35 g, Protein 7 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 60 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

"A fellow stay-at-home mom gave me this recipe so we could enjoy our latte breaks more affordably with homemade biscotti," says Evelyn Bethards Wohlers of Columbia, Maryland. "I modified the original version by using a sugar substitute and reducing the carbohydrates and fat. Tangy dried cranberries and spices give it delicious flavor."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 32 cookies.

Number Of Ingredients 13

2 eggs
3 egg whites
2 tablespoons molasses
3/4 teaspoon almond extract
Sugar substitute equivalent to 1 cup sugar
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup slivered almonds
1/2 cup dried cranberries
1/2 cup chopped white candy coating

Steps:

  • In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky)., Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray., Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool., In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 39mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI



Chocolate, Almond, and Dried Cranberry Biscotti image

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

1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)

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.)

CRANBERRY BISCOTTI



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

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-ALMOND BISCOTTI



Cranberry-Almond Biscotti image

Make and share this Cranberry-Almond Biscotti recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 1h30m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 10

2 1/3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
2 egg whites
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 1/2 cups fresh cranberries, coarsely chopped

Steps:

  • Preheat oven to 325ºF.
  • Combine dry ingredients in a medium mixing bowl.
  • Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
  • Add almonds and cranberries; mix thoroughly.
  • On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
  • Place on a cookie sheet and bake in oven for 30 minutes.
  • Cool on wire rack.
  • Reduce oven temperature to 300ºF.
  • Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
  • Let cool and store in a loosely covered container.

CRANBERRY-ORANGE BISCOTTI



Cranberry-Orange Biscotti image

I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.

Provided by bubbles52793

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 1h20m

Yield 12

Number Of Ingredients 11

½ cup butter at room temperature
1 cup white sugar
2 eggs
1 tablespoon orange zest
1 teaspoon orange extract
¼ teaspoon almond extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries (such as Craisins®), or more to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
  • Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
  • Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
  • Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g

ALMOND CRANBERRY APRICOT BISCOTTI



Almond Cranberry Apricot Biscotti image

These started out with just almonds and the cranberries and dried apricots got worked in there somehow. They are really good.

Provided by LeeAnn

Categories     Dessert

Time 50m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 10

1 3/4 cups flour
2 teaspoons baking powder
1/3 cup chopped dried apricot
1/3 cup dried cranberries
1/3 cup sliced almonds
2 eggs
3/4 cup granulated sugar
1/4 cup butter, melted
2 1/2 teaspoons vanilla
1 orange, rind of, grated

Steps:

  • Mix flour and baking powder together& set aside.
  • In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
  • Add almonds, cranberries and apricots.
  • Add flour mixture to wet mixture.
  • The dough will be sticky.
  • Transfer onto a lightly floured work surface.
  • Divide dough into two pieces.
  • Flour your hands and roll one piece into a log almost the length of your cookie sheet.
  • Place on the cookie sheet and flatten to about ½ an inch.
  • Both logs should fit lengthwise on your cookie sheet.
  • Bake at 350°F for 20 minutes.
  • Remove from the oven and let rest 5 minutes.
  • Transfer to a cutting board and cut diagonally into ¾" slices.
  • Stand cookies on their side and return to a 300 degree oven for 10 minutes.
  • Remove from the oven and flip each cookie onto the other side.
  • Bake another 10 minutes.
  • Let cool on a rack.
  • You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.

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From runningtothekitchen.com


CRANBERRY ALMOND BISCOTTI (GLUTEN-FREE, PALEO) - DOWNSHIFTOLOGY
2016-03-13 Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine. Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches. Cook for 18-20 minutes, or until golden.
From downshiftology.com


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