Cranberryalmondbiscotti Recipes

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CRANBERRY ALMOND BISCOTTI RECIPE



Cranberry Almond Biscotti Recipe image

This biscotti recipe is teeming with plump dried cranberries and crunchy almonds. Perfect dipped in hot coffee or tea during the holidays or year round!

Provided by Natalya Drozhzhin

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1/4 cup light olive oil
3/4 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 3/4 cup flour
1/4 tsp salt
1 tsp baking powder
1/2 cup craisins
1 1/2 cups almonds

Steps:

  • Preheat the oven to 300°F.
  • In a large bowl, whisk the oil and sugar together. Mix in the vanilla and almond extracts, followed by the eggs.
  • In a separate bowl, combine the flour, salt, and baking powder. In small portions, slowly mix the dry ingredients into the egg mixture.
  • Using a spatula, mix in the cranberry and almonds.
  • On a cookie sheet lined with parchment paper, form a log out of the biscotti dough. If the dough is on the stickier side, wet your hands with cool water for easier handling.
  • Bake the log for 35 minutes, or until it turns light brown. Remove the log from the oven and set it aside to cool for 30 minutes before you attempt to slice it. Reduce oven heat to 275°F.
  • Cut log diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes. Pull the biscotti out of the oven and allow it to cool.
  • Serve the biscotti with coffee or tea. Enjoy!

Nutrition Facts : Calories 286 kcal, Carbohydrate 35 g, Protein 7 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 60 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

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

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

ITALIAN CRANBERRY ALMOND BISCOTTI



Italian Cranberry Almond Biscotti image

Italian Cranberry Almond Biscotti, a delicious crunchy Italian Cookie, filled with dried cranberries, Almonds and White Chocolate Chips.

Provided by Rosemary Molloy

Categories     cookies     Dessert

Time 1h

Number Of Ingredients 10

1/4 cup light olive oil or butter (melted & cooled)*
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups flour (all purpose)
1 pinch salt**
1 teaspoon baking powder
1/2 cup dried cranberries
1 cup slivered almonds
1/4 cup mini white chocolate chips

Steps:

  • Pre-heat oven to 300° (150C). Line a large cookie sheet with parchment paper.
  • In a large bowl, mix together oil( or butter) and sugar until well combined. Add vanilla, then add the eggs and beat to combine.
  • In smaller bowl, whisk together the flour, salt, and baking powder Stir gradually into egg mixture. Fold in the cranberries, nuts and chips. Dough will be heavy and sticky. Cover the bowl in plastic wrap and chill in the fridge for approximately 20 - 30 minutes.
  • Move the dough to a lightly floured flat surface and shape into 3 or 4 logs (6 x 2 inches approximately). Place the logs on the prepared cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
  • Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275°F (130C).
  • Cut the logs on the diagonal into 1/2- 3/4 inch slices. Lay slices cut side up back on the prepared cookie sheet and bake for approximately 8-10 minutes. Move the biscotti to a wire rack to cool and dry completely before serving. Enjoy!

Nutrition Facts : Calories 83 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 17 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

Italian Cranberry Almond Biscotti are a delicious addition to your Christmas cookie tray. Filled with dried cranberries and almonds, these delightful cookies are perfect for dunking in your latte on your coffee break.

Provided by Lora

Categories     Dessert

Time 50m

Number Of Ingredients 10

2 cups all-purpose flour (or whole wheat flour)
1 tsp baking powder
1 tsp cinnamon
2/3 cup packed dark or light brown sugar
4 tbs unsalted melted butter
2 large eggs
1/4 tsp salt
1 tsp pure vanilla extract
1 cup coarsely chopped dried cranberries
1/2 cup almonds (toasted and roughly chopped)

Steps:

  • Preheat the oven to 325ºF. Position a rack in the center of the oven. Combine the flour, baking powder and cinnamon in a medium bowl and mix together thoroughly.
  • In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture, cranberries, almonds and stir until all the ingredients are moistened. Let the dough rest a couple of minutes in the mixer bowl.
  • Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
  • Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes.
  • Transfer sheet to a wire rack and let logs cool 15 minutes. Reduce oven temperature to 300 degrees.
  • Transfer the loaf carefully to a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more.
  • Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks

CRANBERRY BISCOTTI



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

"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

2 eggs
3 egg whites
2 tablespoons molasses
3/4 teaspoon almond extract
Sugar substitute equivalent to 1 cup sugar
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 cup slivered almonds
1/2 cup dried cranberries
1/2 cup chopped white candy coating

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-ORANGE BISCOTTI



Cranberry-Orange Biscotti image

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

½ cup butter at room temperature
1 cup white sugar
2 eggs
1 tablespoon orange zest
1 teaspoon orange extract
¼ teaspoon almond extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries (such as Craisins®), or more to taste

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

CRANBERRY-ALMOND BISCOTTI



Cranberry-Almond Biscotti image

Make and share this Cranberry-Almond Biscotti recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 1h30m

Yield 2 1/2 dozen, 15 serving(s)

Number Of Ingredients 10

2 1/3 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
2 egg whites
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 1/2 cups fresh cranberries, coarsely chopped

Steps:

  • Preheat oven to 325ºF.
  • Combine dry ingredients in a medium mixing bowl.
  • Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
  • Add almonds and cranberries; mix thoroughly.
  • On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
  • Place on a cookie sheet and bake in oven for 30 minutes.
  • Cool on wire rack.
  • Reduce oven temperature to 300ºF.
  • Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
  • Let cool and store in a loosely covered container.

ALMOND-CRANBERRY BISCOTTI



Almond-Cranberry Biscotti image

In stead of using cranberries use dried cherries for Almond-Cherry Biscotti's. This biscotti recipe is posted by request, I have not made this one yet. recipe comes from Plumercrest Bed and Breakfast.(I would watch the bake time it seems long)

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 36 biscotti's

Number Of Ingredients 8

3 3/4 cups flour
2 1/2 cups sugar
4 eggs (room temperature)
1 teaspoon baking powder
1 pinch salt
1 teaspoon vanilla
1 2/3 cups raw almonds, toasted and roughly chopped
1 cup dried cranberries or 1 cup dried cherries

Steps:

  • Pour flour into large mixing bowl.
  • Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
  • work the flour into the ingredients in the well until smooth.
  • Knead in almonds and cranberries throughly for about 5 minutes.
  • Grease and flour 2 baking sheets that are at least 15 inches long.
  • Divide dough in half.
  • Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
  • Beat remaining egg white and brush over tops of logs.
  • Heat oven to 350°F.
  • Bake 50 minutes.
  • Remove from oven.
  • Reduce temperature to 325°F.
  • Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
  • Return to oven for another 15 minutes.
  • Cool on racks.

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