Dried Cranberry Almond Biscotti Recipe Recipe For Meatloaf

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.

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.
• In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, cranberries, almonds and stir until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl.
• Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
• Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes.
• Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.
• Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.
• Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks

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!

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-ALMOND BISCOTTI RECIPE - (3.9/5)

Steps:

• Preheat the oven to 350°F. Line a heavy large baking sheet with parchment paper. Whisk flour, salt and baking powder in a medium bowl to blend. Using stand mixer (or a hand-held mixer), beat the sugar and butter until fluffy, about 2 minutes. Add the eggs and continue to mix, then add the lemon and orange zest until blended. Add about 1/3 of the flour, on low speed. Add the nuts and cranberries and then add more of the dry ingredients, a little at a time. Form the dough into a long, wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Note: Because I prefer a chewier texture on the inside, I under-baked mine by about 5 minutes. Cool only until you can touch it. Place the log on the cutting board. Using a sharp, serrated knife, cut the log on a diagonal into 3/4-inch thick slices. Note: I found that cutting straight down, rather than sawing, made for less crumbs or broken slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Note: I baked mine at 325°F and turned them over after 7 minutes. My biscotti turned the way I prefer them to be-lightly golden, lightly crispy on the outside, and soft on the inside. If you prefer yours to be hard and crunchy, bake at 350°F. Dip in chocolate: Stir the chocolate in a bowl, set over a saucepan of simmering water, until the chocolate melts. To make tempered chocolate, chop about 2 cups of the chocolate into pieces (or chocolate chip Morsels) and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89°F on a candy thermometer. (per Ina Garten). Submerge half of the biscotti (rather than one end, so you can get chocolate in each bite) into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet (chocolate side up) for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes. Or, in our case, eat them immediately and enjoy! Note: Instead of zest, I used 1/2 teaspoon of Flor Di Sicilia, a few drops of pure orange oil (not extract) and lemon oil, purchased online at King Arthur Flour. Loved it!

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.)