Cranberry Chocolate Almond Biscotti Recipes

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!

CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI

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 ALMOND BISCOTTI RECIPE

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!

WHITE CHOCOLATE CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
• Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
• Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
• Stir in the dried cranberries, and almonds.
• Spray your hands with cooking spray (so the dough doesn't stick) and divide the dough into halves. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
• Bake for 30 minutes in preheated oven, or until pale gold.
• Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
• Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Drizzle or dip in melted white chocolate.
• Store in an airtight container at room temperature.

CHOCOLATE AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper.
• Whisk together flour, ground almonds, cocoa powder, baking powder and salt in a medium bowl.
• Beat egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky.
• Scrape the dough onto the prepared baking sheet, forming a thick line in the center. Wet your hands and pat dough into a 9-x-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into 1/3-inch-thick slices.
• Lay slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool.
• Drizzle with melted chocolate if desired.

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Steps:

• Set oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a bowl whisk together flour with baking powder and salt.
• Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
• Add in the flour mixture, then the cranberries and almonds; mix well to combine.
• Divide the dough in half.
• With floured hands shape the dough in about 9 x 2-inch logs.
• Transfer the logs to prepared baking sheet, spacing evenly.
• In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
• Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
• Cool completely in the baking pan (leave the oven heat on to 350 degrees).
• Transfer the logs to a work surface.
• Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
• Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
• Arrange the sliced biscotti cut side down on the same baking sheet.
• Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
• Transfer biscotti to a rack to cool.
• For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
• Remove from over the water.
• Using a fork, drizzle chocolate over biscotti.
• Let stand until chocolate sets (about 30 minutes).

CRANBERRY ALMOND BISCOTTI

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.