Chocolate Nut Cranberry Espresso Biscotti Recipes

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
• Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
• Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
• Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

CHOCOLATE AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper.
• Whisk together flour, ground almonds, cocoa powder, baking powder and salt in a medium bowl.
• Beat egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky.
• Scrape the dough onto the prepared baking sheet, forming a thick line in the center. Wet your hands and pat dough into a 9-x-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into 1/3-inch-thick slices.
• Lay slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool.
• Drizzle with melted chocolate if desired.

EASIEST-EVER CHOCOLATE -CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°F
• Mix flour, baking powder and salt; set aside.
• Beat butter and sugar in a 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 25-30 minutes or until lighty browned. Remove from baking sheet, place on cutting board; cool 10 minutes. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet. 1/2 inch apart. Bake an additional 12-15 minutes or until slightly dried. Remove from baking sheet. Cool on wire racks.
• Dip biscotti in melted semisweet chocolate. (or drizzle chocolate over biscotti). Let stand until set. Store in tightly covered container at room temperature.
• VARIATION: Omit semisweet chocolate. Sprinkle cooled biscotti with icing sugar. Or drizzle with combined 1 cup icing sugar and 2 tablespoons orange juice. Let stand until set.

DARK-CHOCOLATE CRANBERRY BISCOTTI

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.)

CRANBERRY CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
• In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
• Add egg mixture to flour mixture & blend well.
• Knead dough on lightly floured surface until smooth.
• Divide dough in half & shape each half into an 8-inch long log.
• Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
• Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
• Meanwhile, reduce oven heat to 325 degrees F.
• Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
• Return slices to oven & bake an additional 15-20 minutes.
• Remove from oven, & transfer slices to wire rack to cool completely.

GHIRARDELLI CHOCOLATE NUT BISCOTTI

Steps:

• Preheat oven to 325°F.
• Lightly grease and flour large baking sheet (I sprayed with Pam).
• In a small bowl,stir the eggs,instant coffee and vanilla until well blended; set aside.
• In a medium bowl, mix flour, baking powder and salt; set aside.
• In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy.
• Beat in egg mixture.
• Gradually add the flour mixture, beating well after addition.
• Stir in chocolate and nuts.
• Divide the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 14" long, 1-1/2" wide, and 1" thick.
• Place the logs on baking sheet.
• Bake for 25 minutes or until lightly browned.
• Set the baking sheet on a wire rack to cool 10 minutes.
• Remove the logs to cutting board (I usually just cut them on the cookie sheet). Cut with serrated knife, cut diagonally into 1/2 inch thick slices.
• Place slices 1/2 inch apart upright (not on sides).
• Bake 12 to 15 minutes or until slightly dry.
• Remove to rack to cool.
• I leave mine on cookie, let cool.
• Then drizzle with melted chocolate (I melt chocolate in microwave).
• The chocolate is just my addition - so good with a cup of coffee.
• Store biscotti in air tight container.