Blueberry White Morsels Biscotti Recipes

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

BLUEBERRY WHITE MORSELS BISCOTTI

Steps:

• Preheat ove to 350 degrees F.
• Grease 2 baking sheets.
• Drain blueberries; set aside.
• Combine muffin mix, flour, butter and eggs just until combined in large bowl.
• Fold in 1-1/2 cups morsels and drained blueberries with floured hands.
• Shape half of the dough into a 12inch long roll (dough may be sticky).
• Place on a prepared cookie sheet; flatten slightly until about 2 inches wide.
• Repeat with remaining dough.
• Bake for about 25 minutes or until a wooded toothpick inserted near the centers comes out clean.
• Cool on baking sheets on wire rack for 1 hour.
• Cut each roll diagonally into 3/4 inch slices with serrared knife.
• Place slices, cut sides down on ungreased baking sheets.
• Bake for 10 minutes.
• Turn slices over and bake 6-8 minute more or until light brown, (do not overbake).
• Transfer to wire racks and let cool.
• Place remaining morsels in small heavy-duty plastic bag.
• Microwave on High (100%) power for 20 seconds, knead bag to mix.
• Microwave at additional 10-second intervals, kneading until smooth.
• Cut a small hole in corner of bag; squeeze to drizzle biscotti.
• Let stand until drizzle is set.
• Store in an airtight container at room temperature up to 24 hours or freeze up to 3 months for longer storage.

WHITE CHOCOLATE-CRANBERRY 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 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.

WHITE CHOCOLATE BISCOTTI

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.