Coffee Cranberry Breakfast Biscotti Recipes

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.

DARK-CHOCOLATE CRANBERRY BISCOTTI

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
• In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
• In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
• Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
• Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
• Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
• Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)

COFFEE & CRANBERRY BREAKFAST BISCOTTI

Steps:

• Heat the oven to 325 F and lightly grease and flour a large baking sheet.
• Stir the eggs, instant coffee and vanilla in a small bowl until well blended, set aside.
• Mix the flour, baking powder and salt in a medium bowl, set aside.
• Beat the butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Beat in the egg mixture.
• Gradually add the flour mixture, beating well after each addition.
• Stir in the cranberries.
• Divide the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 14 inches long, 1 1/2 inches wide and 1 inch thick.
• Place the logs 2 inches apart on the baking sheet.
• Bake for 25 minutes or until lightly browned.
• Set the baking sheet on a wire rack to cook for 10 minutes.
• Remove the logs and place on a cutting board.
• Using a serrated knife, cut each log diagnolly into 3/4 inch slices.
• Place the slices upright and 1/2 inch apart on the baking sheet.
• Bake for 10 minutes or until slightly dry.
• Remove the biscotti from the baking sheet.
• Cool completely on the wire rack.
• Store in a tightly covered container.

LEMON , CRANBERRY BISCOTTI WITH A HINT OF CARDAMOM

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, sugar,cardamom and baking powder in a large bowl.
• Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly).
• Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
• Divide dough in half.
• Shape each portion into an 8-inch-long roll.
• Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
• Bake at 350° for 30 minutes.
• Remove the rolls from baking sheet; cool for 10 minutes on a wire rack.
• Cut each roll diagonally into 15 (1/2-inch) slices.
• Place the slices, cut sides down, on baking sheet.
• Reduce oven temperature to 325° bake for 10 minutes.
• Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
• Remove from baking sheet, and cool completely on wire rack.
• Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.