DARK-CHOCOLATE CRANBERRY BISCOTTI
As tasty as a coffee-shop specialty, these dark and fruity cookies make a great gift, too.
Provided by Sarah Caron
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
- In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
- In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
- Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
- Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
- Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
- Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)
Nutrition Facts : ServingSize 1 Serving
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 CHOCOLATE CHIP BISCOTTI
This recipe for a wonderful biscotti comes from The Joy of Cranberries: The Tangy Red Treat -- A cookie indlugence for the cranberry fan! Preparation time neither includes time to cool before slicing nor time for final cooling.
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
- In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
- Add egg mixture to flour mixture & blend well.
- Knead dough on lightly floured surface until smooth.
- Divide dough in half & shape each half into an 8-inch long log.
- Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
- Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
- Meanwhile, reduce oven heat to 325 degrees F.
- Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
- Return slices to oven & bake an additional 15-20 minutes.
- Remove from oven, & transfer slices to wire rack to cool completely.
Nutrition Facts : Calories 94.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 21.1, Sodium 41.5, Carbohydrate 17.6, Fiber 0.6, Sugar 8.4, Protein 1.9
DOUBLE CHOCOLATE CRANBERRY BISCOTTI
I'm Italian, and this biscotti is a holiday tradition at our house. It's a low calorie treat that is heavenly dunked in coffee or tea. -Patricia Stiehr, Eureka, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into creamed mixture. Fold in cranberries and chocolate chips., Preheat oven to 350°. Divide dough into four portions. On ungreased baking sheets, shape each into a 12x3-in. rectangle. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 20-25 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 3/4-in. slices. Place on baking sheets, cut side down., Bake 7-8 minutes on each side or until firm. Remove from pans to wire racks to cool. Store in airtight containers.
Nutrition Facts :
EASIEST-EVER CHOCOLATE -CRANBERRY BISCOTTI
This is such an easy dessert to make, and very delicious, and so satisfying to the chocolate lover!!
Provided by Chef mariajane
Categories Dessert
Time 48m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F
- Mix flour, baking powder and salt; set aside.
- Beat butter and sugar in a large bowl, with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2 inch log, with lightly floured hands; place on greased baking sheet.
- Bake 25-30 minutes or until lighty browned. Remove from baking sheet, place on cutting board; cool 10 minutes. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet. 1/2 inch apart. Bake an additional 12-15 minutes or until slightly dried. Remove from baking sheet. Cool on wire racks.
- Dip biscotti in melted semisweet chocolate. (or drizzle chocolate over biscotti). Let stand until set. Store in tightly covered container at room temperature.
- VARIATION: Omit semisweet chocolate. Sprinkle cooled biscotti with icing sugar. Or drizzle with combined 1 cup icing sugar and 2 tablespoons orange juice. Let stand until set.
Nutrition Facts : Calories 102.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 27.8, Sodium 80.2, Carbohydrate 14.3, Fiber 0.3, Sugar 6.3, Protein 1.6
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Provided by Andrea M. Daly
Categories Cookies Mixer Chocolate Fruit Dessert Bake Vegetarian Cranberry Almond Party Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 28
Number Of Ingredients 10
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 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
DARK CHOCOLATE CHERRY BISCOTTI
When it comes to chocolate, we don't mess around! Our Dark Chocolate Cherry Biscotti are wildly flavorful and don't skimp on the dark chocolate or dried cherries. But we didn't stop there; this chocolate cherry biscotti recipe just isn't complete without a last, lush drizzle of vanilla on top. They're (almost) too pretty to eat! You'll love dipping this chocolate cherry biscotti in some hot cocoa or coffee; it's a sweet little indulgence you can enjoy any day of the week. Dark Chocolate Cherry Biscotti also make for a great present! Pop a few in a clear bag, tie it with ribbon and voilà, the perfect gift! But don't give them all away; make sure to save a few for yourself. You deserve it!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 69
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 18x13-inch baking sheet with cooking parchment paper.
- In medium bowl, mix flour, cocoa, baking powder and salt.
- In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips and cherries. Divide dough into thirds on lightly floured surface. Lightly flour hands, and shape each piece of dough into 12-inch long log. Place logs on baking sheet, 4 inches apart. Press down gently to flatten to 2 inches wide.
- Bake 25 to 30 minutes or until set, but still slightly soft. Place baking sheet on cooling rack; cool completely, about 1 hour. Transfer to cutting board and, with serrated knife, cut logs crosswise into 1/2-inch slices. Place slices cut side down on ungreased large cookie sheets, 1/2 inch apart.
- Bake 10 minutes. Turn cookies over; bake 5 to 10 minutes longer or until tops are dry. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave vanilla baking chips and shortening uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle over biscotti. Let stand until drizzle is set, about 30 minutes.
- Store in tightly covered container.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI
Categories Cookies Mixer Chocolate Nut Dessert Bake Cranberry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 11
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.)
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- Line a baking sheet with parchment or foil. Preheat the oven to 350 degrees. Cream the butter, honey, orange zest, and salt with an electric mixer. Add the eggs and mix until well combined (for me, the mixture looked a little funky at this point primarily because the honey does not incorporate with the butter the same way sugar would, but things started to look more normal as the flour was added).
- Add the flour and baking powder. Chop the chocolate into bite-sized pieces. Pulse the cranberries through a food processor and toss with a teaspoon of honey and a teaspoon of flour. Chop the nuts. Add all the “extras” into the dough, stirring until just combined.
- Flour your hands and the outside of the dough. Transfer to the prepared pan and shape into a long, skinny, flat loaf – about 13 inches by 3 inches. Bake for 35 minutes. After it’s cooled, cut the loaf into thin slices with a serrated knife, staring on the short end, until the entire loaf has been sliced. Place the slices face down on the baking sheet and bake for another 15 minutes. Check for doneness – they should be getting browned and crispy. If they’re not crispy, bake another 15 minutes or until desired crispiness. Set aside and let cool.
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- Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
- Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
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