CRANBERRY-WHITE CHOCOLATE BISCOTTI
White chocolate, macadamia nuts and dried cranberries flavor every bite of these crisp cookies.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 3 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 106 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 78mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE-CRANBERRY BISCOTTI
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations...this is a favorite for all. -Brenda Keith, Talent, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281 calories, Fat 10g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 167mg sodium, Carbohydrate 43g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI
Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.
Provided by Andrea M. Daly
Categories Cookies Mixer Chocolate Fruit Dessert Bake Vegetarian Cranberry Almond Party Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 28
Number Of Ingredients 10
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.)
DARK-CHOCOLATE CRANBERRY BISCOTTI
As tasty as a coffee-shop specialty, these dark and fruity cookies make a great gift, too.
Provided by Sarah Caron
Categories Dessert
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
- In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
- In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
- Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
- Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
- Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
- Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)
Nutrition Facts : ServingSize 1 Serving
WHITE CHOCOLATE-CRANBERRY BISCOTTI
I found this recipe interesting because it's made with one of my favorite cereals. Adapted from Kraft.
Provided by Karen..
Categories Dessert
Time 55m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- PREHEAT oven to 325*F.
- Mix flour, baking powder and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla.
- Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate.
- Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
- BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 minute.
- Using a serrated knife, diagonally cut each log into 12 slices; place upright (cut side up) on baking sheet, 1/2 inch apart.
- Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks.
- DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate over biscotti.) Let stand until set.
- Store in tightly covered container at room temperature.
Nutrition Facts : Calories 1730.9, Fat 82.7, SaturatedFat 49.1, Cholesterol 339.5, Sodium 1007, Carbohydrate 232.4, Fiber 6.7, Sugar 131.6, Protein 24.5
WHITE CHOCOLATE CRANBERRY BISCOTTI
Steps:
- MIX flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate.
- DIVIDE dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
- BAKE at 325°F for 30 minutes or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 minutes. Using a serrated knife, diagonally cut each log into 12 equal slices; place upright on the baking sheet, 1/2 inch apart. Bake an additional 15 to 18 minutes or until slightly dried. Remove from baking sheet. Cool on wire rack. Store in tightly covered container at room temperature. Dip in or drizzle with melted semi-sweet baking chocolate. Let stand until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRANBERRY-WHITE CHOCOLATE BISCOTTI
Bake some Cranberry-White Chocolate Biscotti for the perfect edible gift. This Cranberry-White Chocolate Biscotti recipe is nearly foolproof, requiring only 15 minutes of prep. Consider making a batch of these biscotti to enjoy with coffee or to offer as a host and hostess gift.
Provided by My Food and Family
Categories Dairy
Time 1h13m
Yield 24 servings, 1 biscotti each
Number Of Ingredients 12
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.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ORANGE CRANBERRY WHITE CHOCOLATE BISCOTTI
I've read this was a Bon Appetit recipe, but it doesn't match up. Regardless, whomever created this was genious.
Provided by gailanng
Categories Dessert
Time 1h32m
Yield 3 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1630.3, Fat 62.7, SaturatedFat 37.1, Cholesterol 299.7, Sodium 882.8, Carbohydrate 244, Fiber 5.7, Sugar 135.7, Protein 24.2
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