Dried Cranberry And White Chocolate Biscotti Recipes

DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silpat.
• Combine the flour, baking powder and salt in a medium bowl, whisk to blend. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, eggs and almond extract until well blended and smooth. Mix in the flour, then the dried cranberries.
• Divide the dough in half on the prepared baking sheet, Shape each half into a log roughly 3 inches wide and 9 inches long.
• Whisk the egg white in a small bowl until foamy, and lightly brush the tops and sides of both logs (this glaze will ensure a golden brown color during baking).
• Bake logs until golden brown, about 35 minutes. Remove from oven and cool on a wire rack (still in the pan), for about 15 minutes, maintaining the oven temperature.
• If using a silpat, transfer each log, one at a time to a cutting board, and slice into pieces about 1 1/2 inches wide. If using parchment paper, slice directly on the baking sheet. Place the pieces on the baking sheet back into the log form, with just enough room between each piece to let the heat circulate.
• Place back into the oven and bake until golden, 10-15 minutes. (I usually do about 12 minutes). Let cool completely on a wire rack, still in the pan.
• While cooling, place the chopped white chocolate in a bowl, set over a barely simmering water. Stir until melted and smooth. Drizzle the chocolate over the cooled biscotti. Let stand until the chocolate is set, and serve!

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.

CRANBERRY-WHITE CHOCOLATE BISCOTTI

Steps:

• In a large bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the white chocolate, cranberries, nuts and lemon zest., On a floured surface, divide dough in half. On a greased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake at 350° for 24-28 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. Store in an airtight container.

DRIED CRANBERRY & WHITE CHOCOLATE CHIP BISCOTTI RECIPE

Steps:

• Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius.
• Meanwhile, line a cookie sheet with parchment paper or grease well.
• Sift or whisk together the flour, baking powder, and salt. Keep aside.
• With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy.
• Add the vanilla and beat until mixed well.
• Add the egg and beat until incorporated.
• Add the flour mixture and beat until soft dough forms.
• Fold in the dried cranberries and chocolate chips at this stage.
• Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size.
• Bake in the preheated oven for 20-25 minutes until firm to touch.
• Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1.5 cm thickness.
• Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes. They will be hardened by now.
• Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required.

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.)

ORANGE CRANBERRY WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.
• Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.
• Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.

CRANBERRY-WHITE CHOCOLATE BISCOTTI

Steps:

• Heat oven to 325°F.
• Combine flour, baking powder, lime zest and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in white chocolate, nuts and cranberries.
• Divide dough in half. Use lightly floured hands to roll each half into 14-inch log; place on baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until lightly browned. Transfer biscotti to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 12 slices; place upright on baking sheet. Bake 15 to 18 min. or until slightly dried. Remove to wire racks; cool completely.
• Melt semi-sweet chocolate as directed on package. Dip tips of cooled biscotti in melted chocolate, then place in single layer on waxed paper; let stand until chocolate is firm.

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.)

CRANBERRY WHITE CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350°F
• In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add cranberries and white chocolate chips.
• In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff.
• Turn out dough onto a floured surface and split in two. Roll each piece into a log around the same length as your baking sheet.
• Place the logs on the baking sheet and flatten slightly. Make sure to leave plenty of room between them.
• Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally.
• Place (cut side down) on the baking sheet. Bake for another 15-20 minutes, until crispy.