Sunrisebiscotti Recipes

BISCOTTI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

SUNRISE BISCOTTI

Steps:

• Preheat oven to 325°F.
• In large mixer bowl, add sugar, butter and honey.
• Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
• Cut orange in half and squeeze juice out of both halves; add to bowl.
• Cream all together til light and fluffy.
• Add almond extract and then both eggs, one at a time, beating well after each.
• Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
• With wooden spoon, stir in chopped pecans and white chocolate chips.
• Dough will be slightly sticky.
• Turn out onto lightly floured surface and divide into two halves.
• Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
• Gently flatten log into a long rectangle about 2-1/2 inches wide.
• Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
• Bake for 20 minutes in preheated oven, or until a pale gold color.
• Remove from oven but leave logs on baking sheet til cool enough to handle.
• Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
• Return to baking sheet and arrange so that there is a little space between each cookie.
• Return to oven and bake 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.

SANGRIA SUNRISE

Steps:

• Combine the orange juice, pineapple juice, blackberries, pineapple, orange and lime in a pitcher. Cover and refrigerate for at least 2 hour and up to 8 hours. Fill large goblets half of the way with the juice mixture, add some ice cubes...top with a splash of red wine...;

SPRING BISCOTTI

Steps:

• In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
• Mix in eggs and egg white one at a time, beating well after each addition.
• Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon.
• Stir in the white chocolate, dried cranberries, and pistachios.
• Cover, and chill for 30 minutes, or until dough is no longer sticky.
• Preheat oven to 325°FF (165°C).
• Line a baking sheet with parchment paper.
• Turn dough out on a lightly floured surface, and divide into halves.
• Form each half into a flattish log about 12 inches long by 3 inches wide.
• Arrange logs at least 3 inches apart on baking sheet.
• Bake for 30 minutes in preheated oven, or until pale gold.
• Allow logs to cool on the baking sheet until cool enough to handle.
• On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices.
• Arrange on baking sheet.
• Bake for an additional 15 minutes, or until golden.
• Transfer biscotti to wire racks, and cool completely.
• Store in an airtight container at room temperature.