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 SWIRL BISCOTTI
A friend of mine, who is known for her excellent cookies, shared this recipe with me. The mix of cranberries and cherry preserves is so refreshing. -Lisa Kilcup, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12x8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side., Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned. , Carefully transfer rolls to a cutting board; cool 5 minutes. Using a serrated knife, cut crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets., Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks., In a small bowl, mix glaze ingredients. Drizzle over warm cookies; cool completely. Store in an airtight container.
Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 58mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY OR CHERRY BISCOTTI IN A JAR (GIFT)
Wonderful gift for a coffee drinker!!! You can double the recipe to make extra gifts. Tie a pretty ribbon around the jar for a personal touch.
Provided by Candace Michelle
Categories Dessert
Time 1h
Yield 32 Biscotti, 8 serving(s)
Number Of Ingredients 8
Steps:
- Layer ingredients in order inside a a clean 1 quart jar.
- Tap gently on the counter top to settle each layer before adding the next.
- Add additional cranberries or pecans to top off the jar.
- On gift Tag include additional ingredients (butter and eggs) and these baking directions:.
- Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined.
- Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide.
- Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.
- Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet.
- Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool.
Nutrition Facts : Calories 340.1, Fat 16.6, SaturatedFat 5.9, Cholesterol 73.2, Sodium 163.5, Carbohydrate 43.5, Fiber 2.3, Sugar 17.6, Protein 5.9
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