EGGNOG BISCOTTI
You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. , Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.
Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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
CRANBERRY EGGNOG BISCOTTI
This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Lightly spray a cookie sheet with nonstick cooking spray.
- Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
- Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
- Divide dough into two equal halves.
- On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
- Bake 26-28 minutes or until the logs are deep golden brown.
- Remove sheet from oven.
- Using a sharp knife, cut each log into 3/4 inch wide slices.
- Place slices back on cookie sheet.
- Bake the slices 5 minutes; remove from oven and turn over.
- Bake 5 minutes longer.
- Remove from oven and cool completely.
CRANBERRY EGGNOG
This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!
Provided by Pamela Logsdon
Categories Drinks Recipes Eggnog Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.
Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g
EGGNOG BISCOTTI
This is posted as per a request. I have not made them myself, but they sound delicious and I plan on making them tommorrow!
Provided by MarieRynr
Categories Dessert
Time 1h15m
Yield 1 1/2-3 dozen biscotti
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F Blend the butter, sugar, eggs, vanilla, orange extract, cinnamon, nutmeg, and mace in a food processor together until combined, about 30 seconds.
- Add in remaining ingredients and process a 1-2 minutes to get a thick batter.
- Let batter stand 2 minutes and then spoon out onto the baking sheet.
- Brush with egg yolk, or a beaten egg. Sprinkle on sugar and a dusting of more nutmeg.
- Bake 45 minutes until set and browned. Cool, then slice into diagonal cookies about 1/2 inch wide.
- Reduce oven temperature to 325*F, put sliced cookies back in oven and bake until crisped, about 15 minutes per side.
- Cool well and then glaze one side of each cookie with melted white chocolate.
- Garnish with crushed graham cookies crumbs on one edge. Serve to your most deserving guests!
Nutrition Facts : Calories 3868.8, Fat 180.8, SaturatedFat 107.8, Cholesterol 988.9, Sodium 1464.1, Carbohydrate 506.3, Fiber 9.9, Sugar 247.5, Protein 57
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