ITALIAN CRANBERRY ALMOND BISCOTTI
Steps:
- Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper.
- In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
- In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
- Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
- Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).
- Cut the logs on the diagonal into 1/2- 3/4 inch slices. Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!
Nutrition Facts : Calories 83 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 17 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CRANBERRY ALMOND BISCOTTI RECIPE
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
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 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.
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
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
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
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