Lemon Cranberry Biscotti Recipes

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.

STARBUCKS LEMON-TIPPED BISCOTTI

Steps:

• Preheat an oven to 375°F In a large bowl, beat the butter, sugar, and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft.
• On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2" in diameter and 9" long. Place the logs about 3" apart on an ungreased baking sheet. Press each log down to make it about 3/4" thick and 3" wide. Bake until puffed and lightly browned on top, about 20 minutes.
• Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4" thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes.
• Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely.
• To make the icing: in a small bowl, combine the powdered sugar, lemon zest, and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets.

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.

LEMON CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350 F (180 C).
• Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended.
• Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch.
• Cool the logs completely on the baking sheet on a wire rack.
• Reduce oven temperature to 300 F (150 C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid.
• *Or substitute 24 packets Pure Via sweetener.

LEMON , CRANBERRY BISCOTTI WITH A HINT OF CARDAMOM

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, sugar,cardamom and baking powder in a large bowl.
• Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, mix in cranberries stirring until well-blended (dough will be dry and crumbly).
• Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
• Divide 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 30 minutes.
• Remove the rolls from baking sheet; cool for 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° bake for 10 minutes.
• Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool).
• Remove from baking sheet, and cool completely on wire rack.
• Combine 1 tablespoon lemon juice, yellow food coloring and powdered sugar, and drizzle over the biscotti.

CRANBERRY-ORANGE BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

CRANBERRY LEMON BISCOTTI RECIPE

Steps:

• Preheat oven to 350F/176C degrees.
• In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
• In a large bowl, beat the eggs, then add the dried cranberries, sugar, oil, and extracts. Gradually add the flour mixture to the egg mixture and mix together well, until a dough is formed and is slightly stiff, but still soft.
• Turn out dough onto a lightly floured surface and divide into two equal pieces. Form each dough piece into a small rectangular loaf. Place loaves on a large baking sheet lined with parchment paper or a silicon baking mat and bake for 20 minutes. Remove from oven and let cool on sheet for 5 minutes.
• Reduce oven to 300F/148C degrees. Remove slightly cooled biscotti loaves from the pan and cut into 15 (½-3/4") slices on the diagonal with a sharp knife. Place the slices back on the baking sheet and bake for additional 15-20 minutes.
• Remove from oven and transfer biscotti to a wire rack and let cool completely.

LEMON CRANBERRY BISCOTTI

Steps:

• Preparation:1. Preheat oven to 350°F (180°C). 2. Combine flour, Pure Via, cranberries, lemon peel and baking powder. In a separate bowl, whisk eggs, butter, lemon juice and vanilla until well blended. 3. Pour liquid ingredients over dry ingredients. Stir together using a rubber spatula until a stiff dough is formed. Turn out onto a lightly floured surface and gently knead in any remaining bits of dough. Divide dough in half. Gently form each half into a log 12 x 11/2 inches. Place on a parchment paper covered baking sheet, leaving at least 3 inches between the logs. Flatten the top of each with the palm of your hand until the log is 2-inches wide. Bake 23 to 25 minutes or until the top of the log is firm to the touch. 4. Cool the logs completely on the baking sheet on a wire rack. 5. Reduce oven temperature to 300°F (150°C). Carefully remove the cooled logs to a cutting board. Cut each diagonally into 1/2-inch wide slices. Place on the same baking sheet. Bake 15 to 18 minutes or until slices are dry and light golden in colour. Cool biscotti on baking sheet on a wire rack. Store at room temperature in container with tight fitting lid. *Or substitute 24 packets Pure Via sweetener. Additional dessert ideas are available at www.purevia.ca.Note that stevia, the sweetener in Pure Via, is also known as steviol glycosides. Nutritional information per serving (2 biscotti): Calories: 83, Sodium: 68 mg, Fat: 2 g, Carbohydrates: 15 g, Cholesterol: 27 mg, Protein: 2 g www.newscanada.com