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
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
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 ALMOND BISCOTTI
"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
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.
CRANBERRY ALMOND BISCOTTI
Italian Cranberry Almond Biscotti are a delicious addition to your Christmas cookie tray. Filled with dried cranberries and almonds, these delightful cookies are perfect for dunking in your latte on your coffee break.
Provided by Lora
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.
- In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, cranberries, almonds and stir until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl.
- Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
- Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes.
- Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.
- Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.
- Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks
CRANBERRY-ALMOND BISCOTTI RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Line a heavy large baking sheet with parchment paper. Whisk flour, salt and baking powder in a medium bowl to blend. Using stand mixer (or a hand-held mixer), beat the sugar and butter until fluffy, about 2 minutes. Add the eggs and continue to mix, then add the lemon and orange zest until blended. Add about 1/3 of the flour, on low speed. Add the nuts and cranberries and then add more of the dry ingredients, a little at a time. Form the dough into a long, wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Note: Because I prefer a chewier texture on the inside, I under-baked mine by about 5 minutes. Cool only until you can touch it. Place the log on the cutting board. Using a sharp, serrated knife, cut the log on a diagonal into 3/4-inch thick slices. Note: I found that cutting straight down, rather than sawing, made for less crumbs or broken slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Note: I baked mine at 325°F and turned them over after 7 minutes. My biscotti turned the way I prefer them to be-lightly golden, lightly crispy on the outside, and soft on the inside. If you prefer yours to be hard and crunchy, bake at 350°F. Dip in chocolate: Stir the chocolate in a bowl, set over a saucepan of simmering water, until the chocolate melts. To make tempered chocolate, chop about 2 cups of the chocolate into pieces (or chocolate chip Morsels) and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89°F on a candy thermometer. (per Ina Garten). Submerge half of the biscotti (rather than one end, so you can get chocolate in each bite) into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet (chocolate side up) for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes. Or, in our case, eat them immediately and enjoy! Note: Instead of zest, I used 1/2 teaspoon of Flor Di Sicilia, a few drops of pure orange oil (not extract) and lemon oil, purchased online at King Arthur Flour. Loved it!
CRANBERRY AND ALMOND BISCOTTI
Ah the beauty of biscotti. You can't just chow down on a biscotti slice like any other cookie. Because of the nature of the biscotti (it is a very hard and dry cookie, meant to be dipped in coffee) you are forced to sit for a minute with a cup of coffee or tea and savor the biscotti and in the process relish in the joy of life...
Provided by cassie thornburg
Categories Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 with rack in center of the oven. Line a baking sheet with parchment (or you can do as I did and use the silpat for the first step).
- 2. In the bowl of a mixer, combine the baking powder, flour, sugar and salt. In a separate bowl, beat the eggs, egg yolks and vanilla. Add to the dry ingredients; mix on medium low until combined to a sticky dough. Stir in, by hand, the almonds, cranberries and zest.
- 3. Blending the nuts and cranberries and zest....
- 4. Turn the dough onto a lightly floured surface and sprinkle with more flour. Knead slightly. Shape into two 9" X 3 1/2" logs. Transfer to the baking sheet.
- 5. Bake until the dough sets, about 30 minutes. Remove from the oven and cool on the pan for 15 minutes. Reduce oven heat to 275. Slice the dough on a diagonal into 1/2 pieces; place, cut side down, on the baking sheet (this time use a piece of parchment). Bake for 20 minutes.
- 6. Sliced on diagonal...
- 7. Turn the pieces over and bake for another 20 minutes. Transfer to a wire rack to cool. Biscotti will keep for several weeks in an airtight container at room temperature.
CRANBERRY-ALMOND BISCOTTI
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
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-WALNUT BISCOTTI
Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!
Provided by kfantozzi
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
- Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
- Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 30.7 mg, Sugar 6.9 g
More about "cranberry almond biscotti recipes recipes recipe for banana"
ALMOND BISCOTTI RECIPE WITH CRANBERRIES | SAVORING THE GOOD®
From savoringthegood.com
4.5/5 (15)Total Time 40 minsCategory Cookie RecipesCalories 139 per serving
- In a mixing bowl with the paddle atachment, beat the sugar, softened butter, zest of one lemon and salt.
BANANA BREAD BISCOTTI - SAVORING ITALY
From savoringitaly.com
Reviews 2Servings 20Cuisine ItalianCategory Dessert
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, and lightly grease with cooking spray. Set aside.
- In a separate bowl, whisk together the mashed banana, egg, coconut oil, and vanilla extract until smooth. Pour into the dry ingredients, along with ⅓ cup of the walnuts. Stir until all the dry ingredients combined in the wet. The dough will be a bit sticky. ( If you find it to be too sticky to handle, you could scrape out the dough and add a touch of flour onto a clean counter and work the dough together until it’s cohesive with your hands.)
- Scrape out the dough with a rubber spatula onto a lined cookie sheet and divide dough in half. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide (1/2-inch thick)log. Sprinkle on top of the logs the remaining almonds (or walnuts). Score the logs diagonally with a very sharp knife. This is mom’s biscotti baking pro top and will help to slice when they are baked. Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
CRANBERRY ALMOND BISCOTTI (GLUTEN-FREE, PALEO ...
From downshiftology.com
4.8/5 (11)Total Time 1 hr 15 minsCategory SnackCalories 173 per serving
- Combine the eggs, honey, vanilla and lemon zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy.
- 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.
CRANBERRY-ALMOND BISCOTTI RECIPE - DIANA STURGIS | FOOD …
From foodandwine.com
5/5 Servings 24
- Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt.
- In a medium bowl, beat the eggs with the sugar at medium speed until pale and creamy, about 3 minutes. Beat in the butter and almond extract. Pour the egg mixture over the dry ingredients and stir until combined. Stir in the dried cranberries and almonds.
- Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet. Bake for 30 minutes, or until golden. Let the logs cool slightly.
- Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal. Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp. Let cool completely before serving.
CRANBERRY ALMOND BISCOTTI - KRISTINE'S KITCHEN
From kristineskitchenblog.com
5/5 (1)Total Time 1 hr 20 minsCategory DessertCalories 111 per serving
- In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
CRANBERRY ALMOND BISCOTTI | OCEAN SPRAY®
From oceanspray.com
Servings 2.5Total Time 1 hr 10 minsCategory Desserts And Snacks
CRANBERRY AND AMARETTO BISCOTTI - ANNA BANANA
From annabanana.co
Reviews 2Category DessertCuisine ItalianEstimated Reading Time 5 mins
ALMOND CRANBERRY BISCOTTI | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
PALEO ALMOND BISCOTTI - MY CLEAN KITCHEN
From mycleankitchen.com
CRANBERRY ALMOND BISCOTTI RECIPE | THEBAKINGPAN.COM
From thebakingpan.com
CRANBERRY ALMOND BISCOTTI - BUDGET BYTES
From budgetbytes.com
5/5 (4)Total Time 1 hrServings 30Calories 91 per serving
- Preheat your oven to 350 degrees. In a large bowl, combine the flour, salt and baking powder. Stir very well so that the baking powder is evenly distributed.
- In a second bowl, combine the eggs, sugar, butter, vanilla extract, almond extract, cinnamon, nutmeg and lemon zest. Whisk it all together until it is evenly incorporated and has a light creamy appearance (see photos below).
- Pour the wet mixture into the dry flour mixture. Stir until it is evenly combined and you have a wet dough that is similar to cookie batter. Fold in the sliced almonds and dried cranberries (if using).
- On a baking sheet lined with parchment paper, form two semi-flat logs about 2 inches wide and 12 inches long (see photos below). Make sure the logs are a few inches apart because they will expand slightly while baking. Bake at 350 degrees for 35 minutes.
ALMOND CRANBERRY BISCOTTI | EGGLESS RECIPE | COOKSHIDEOUT
From cookshideout.com
5/5 (1)Category DessertCuisine ItalianTotal Time 2 hrs
- In a mixing bowl, beat butter, sugar, salt, extracts and baking powder using a hand mixer until light and fluffy.
- With the mixer on low speed, add the flour slowly and stir until smooth. Add the almonds and cranberries and mix until incorporated.
ALMOND & CRANBERRY BISCOTTI RECIPE - EATMEE RECIPES
From eatmeerecipes.co.za
Estimated Reading Time 3 mins
DRIED CRANBERRY BISCOTTI RECIPE | OLD FARMER'S ALMANAC
From almanac.com
4.3/5 (4)Servings 18-24Cuisine Cookies And BarsCategory Desserts
CRANBERRY-ALMOND BISCOTTI RECIPE | RECIPE | CRANBERRY ...
From pinterest.com
GEORGE'S BANANA STAND - RECIPE: CRANBERRY ALMOND BISCOTTI
From georgesbananastand.com
CRANBERRY NUT BREAD I - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CRANBERRY ALMOND BISCOTTI RECIPES RECIPES RECIPE FOR BANANA
From tfrecipes.com
CRANBERRY ALMOND BISCOTTI | CRANBERRY ALMOND BISCOTTI ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love