CRANBERRY-ORANGE BISCOTTI
I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.
Provided by bubbles52793
Categories Desserts Cookies Fruit Cookie Recipes Cranberry
Time 1h20m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g
ORANGE ALMOND BISCOTTI
Provided by Food Network Kitchen
Time 2h
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Mix the flour, sugar, baking soda and salt with an electric mixer in a medium bowl. Add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extract, orange zest and almonds, mixing to make a somewhat sticky dough.
- Turn the dough out onto a floured board and knead just until it comes together. Halve the dough and shape into 2 logs, approximately 12 by 2 inches. Transfer the logs the prepared pan, spacing them about 3 inches apart. Brush the dough all over with the beaten egg and sprinkle with sanding sugar, if desired. Bake until they are firm and golden in color, about 45 minutes. Transfer the logs with a metal spatula to a cutting board and cool for a few minutes.
- Cut the logs with a serrated knife on an angle into 1/2-inch slices. Lay them cut side down on the pan. Return to the oven and bake until golden brown on 1 side, about 10 minutes. Remove from oven, flip biscotti and continue to bake until golden, about 10 minutes more. Transfer to a rack to cool.
- Store biscotti for up to 2 weeks in an airtight container.
- Cook's Note: These biscotti are traditional and very crunchy. They are made for dunking.
- Tip: Serve with Kahlua Eggnog.
CRANBERRY ALMOND BISCOTTI
"A fellow stay-at-home mom gave me this recipe so we could enjoy our latte breaks more affordably with homemade biscotti," says Evelyn Bethards Wohlers of Columbia, Maryland. "I modified the original version by using a sugar substitute and reducing the carbohydrates and fat. Tangy dried cranberries and spices give it delicious flavor."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 32 cookies.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky)., Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray., Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool., In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container.
Nutrition Facts : Calories 84 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 39mg sodium, Carbohydrate 13g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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
CRANBERRY ORANGE BISCOTTI
These vegan, gluten free Cranberry Orange Biscotti are delicious with a cup of tea or after dinner as a light (or lite) treat. http://www.elanaspantry.com/cranberry-orange-biscotti/
Provided by Elanas Pantry
Categories Breakfast
Time 1h40m
Yield 12 baby biscotti, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
- Pulse until ingredients are well combined.
- Pulse in agave nectar and orange zest until the dough forms a ball.
- Remove dough from food processor and work in cranberries and pistachios with your hands.
- Form dough into 2 logs on a parchment lined baking sheet.
- Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
- Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
- Remove from oven and allow to cool, set, and become crispy.
Nutrition Facts : Calories 26.8, Fat 1.7, SaturatedFat 0.2, Sodium 112.1, Carbohydrate 2.4, Fiber 0.6, Sugar 0.4, Protein 0.8
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