Almond Raspberries Biscotti Recipes

CRANBERRY ALMOND BISCOTTI

Cranberry Almond Biscotti image

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

Ingredients

2 ¼ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
¾ cup sliced almonds
1 cup sweetened-dried cranberries

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

ALMOND RASPBERRIES BISCOTTI

Almond Raspberries Biscotti image

Make and share this Almond Raspberries Biscotti recipe from Food.com.

Provided by Yujai

Categories Dessert

Time 1h10m

Yield 42 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup brown sugar
2 large eggs
1 egg white
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons Grand Marnier or 2 teaspoons orange zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup dark chocolate chips
1/2 cup almonds, toasted
1/2 cup dried raspberries

Steps:

Preheat Oven to 325°F Grease and flour the baking sheet.
In a large bowl, combine sugar and eggs. Beat for 2 to 3 minutes, or until thick and pale yellow in color. Beat in vanilla extract, almond extract and grand mainier.
Combine flour, baking powder and salt. Stir into the egg mixture until just blend. Mix in Almond and raspberries.
Divide dough into 2 pieces. Form into long flat loaves and place them 2 inch apart from each other on baking sheet.
Combine egg white and water; brush on loaves. Bake in oven for 25 minutes. Cool on rack for 5 minutes.
Cut the loaves diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 8 minutes, turn over once, bake another 8 minutes.
Transfer to wire rack to cool.
Melt chocolate chips, stir until smooth. Dip each slice into the chocolate and let cool.

Nutrition Facts : Calories 72.6, Fat 2.4, SaturatedFat 0.9, Cholesterol 10.1, Sodium 39.1, Carbohydrate 11.9, Fiber 0.6, Sugar 6.1, Protein 1.6

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