Cranberry White Chocolate And Pistachio Biscotti Recipes

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the almond extract. Scrape down sides and bottom of bowl as necessary.
• In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, with the mixer on low speed, and beat until just combined. Mix in the dried cranberries, pistachios, and white chocolate chips until evenly distributed.
• Turn out the dough onto a lightly floured surface. Divide the dough in half and roll each half into a log. Gently pat each log into a 10×3 inch rectangle. Place each log onto prepared baking sheet, 3 inches apart.
• Bake for 25-30 minutes, until the tops of the logs are slightly cracked and the edges are set. Allow to cool on a wire rack for 20-30 minutes.
• Reduce oven temperature to 300°F. Place one of the cooled logs onto a cutting board. Use a long serrated knife to gently cut 1/2 - 3/4 inch wide diagonal slices. Place slices cut side down back onto the lined baking sheet. They can be close together since they will not spread. Repeat slicing with the second log.
• Bake for 10-15 minutes until the center of the biscotti starts to feel dry. Turn the slices over to expose the other side and bake a further 10-15 minutes. The biscotti should be mostly dry by this point, with the center being just slightly soft. The cookie will set up further while cooling. Let cool completely on a wire rack.
• Once the cookies are cool dunk the bottoms of each biscotti in the melted white chocolate or drizzle on top of each cookie. Place on wax paper and let set for at least 30 minutes in the fridge before handling.

DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
• Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
• Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

CRANBERRY AND PISTACHIO BISCOTTI

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.