CRANBERRY PECAN BISCOTTI
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 biscotti
Number Of Ingredients 8
Steps:
- Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough.
- Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack.
- Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely.
CRANBERRY AND PISTACHIO BISCOTTI
This tasty biscotti is studded with dried cranberries and crunchy pistachios. It's delicious with tea or coffee. -Diane Gruber, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat sugar and oil until blended. Beat in eggs, then extracts. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries., Divide dough in half. With floured hands, shape each half into a 12-in. x 2-in. rectangle on a parchment-lined baking sheet. Bake at 350° for 18-22 minutes or until set. , Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.
EGGNOG BISCOTTI
You may substitute additional eggnog if rum isn't your thing. For a variation, try using one of the flavored eggnogs available around the holidays. -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. , Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.
Nutrition Facts : Calories 90 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY EGGNOG BISCOTTI
This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Lightly spray a cookie sheet with nonstick cooking spray.
- Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
- Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
- Divide dough into two equal halves.
- On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
- Bake 26-28 minutes or until the logs are deep golden brown.
- Remove sheet from oven.
- Using a sharp knife, cut each log into 3/4 inch wide slices.
- Place slices back on cookie sheet.
- Bake the slices 5 minutes; remove from oven and turn over.
- Bake 5 minutes longer.
- Remove from oven and cool completely.
More about "dried cranberry and eggnog biscotti recipes"
CRANBERRY BISCOTTI - LAUREN KELLY NUTRITION
From laurenkellynutrition.com
5/5 (7)Total Time 35 minsCuisine AmericanPublished Dec 17, 2021
NEVER-FAIL CRANBERRY PECAN BISCOTTI - FLAVOUR AND SAVOUR
From flavourandsavour.com
EGGNOG BISCOTTI RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
EGGNOG BISCOTTI: CRUNCHY HOLIDAY TREAT - THATRECIPE.COM
From thatrecipe.com
CRANBERRY EGGNOG BISCOTTI #CHRISTMASCOOKIES - THE …
From theredheadbaker.com
CRANBERRY ORANGE BISCOTTI | SMALL BATCH - YOUTUBE
From youtube.com
CRANBERRY EGGNOG BISCOTTI | GREENS & CHOCOLATE
From greensnchocolate.com
CRANBERRY SPICE COOKIES WITH EGGNOG ICING - SALLY'S …
From sallysbakingaddiction.com
CRANBERRY EGGNOG BISCOTTI - RECIPESCOOKING.NET
From recipescooking.net
CRANBERRY EGGNOG SCONES RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
CRANBERRY EGGNOG BISCOTTI – FROM MY CAROLINA HOME
From frommycarolinahome.com
CRANBERRY EGGNOG BISCOTTI – CLAUDIA'S COOKBOOK
From claudiascookbook.com
45+ DELICIOUS HOLIDAY BISCOTTI RECIPES FOR YOUR SEASONAL …
From chefsbliss.com
CRANBERRY AND EGGNOG DROP COOKIES - MY ISLAND BISTRO …
From myislandbistrokitchen.com
CRANBERRY PECAN BISCOTTI - THAT SPICY CHICK
From thatspicychick.com
CRANBERRY EGGNOG SCONES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
CRANBERRY-WALNUT BISCOTTI RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
CRANBERRY PISTACHIO BISCOTTI - STETTED
From stetted.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love