Best Cranberry And Almond Biscotti Recipes

Cranberry and Almond Biscotti With White Chocolate Drizzle image

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h20m

Yield 30 biscotti

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar (can use another 1/4 cup more for a sweeter taste)
1/2 cup butter, room temperature
2 large eggs
1 1/2 teaspoons almond extract
1 1/2 cups dried cranberries
1/2-3/4 cup almonds (chopped or sliced)
1 egg white
8 ounces white chocolate

Steps:

Set oven to 350 degrees.
Line a baking sheet with parchment paper.
In a bowl whisk together flour with baking powder and salt.
Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
Add in the flour mixture, then the cranberries and almonds; mix well to combine.
Divide the dough in half.
With floured hands shape the dough in about 9 x 2-inch logs.
Transfer the logs to prepared baking sheet, spacing evenly.
In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
Cool completely in the baking pan (leave the oven heat on to 350 degrees).
Transfer the logs to a work surface.
Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
Arrange the sliced biscotti cut side down on the same baking sheet.
Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
Transfer biscotti to a rack to cool.
For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
Remove from over the water.
Using a fork, drizzle chocolate over biscotti.
Let stand until chocolate sets (about 30 minutes).

Chocolate, Almond, and Dried Cranberry Biscotti image

Yield Makes about 36

Number Of Ingredients 11

1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Sift first 5 ingredients into large bowl. Whisk eggs and vanilla in medium bowl to blend. Using electric mixer, beat eggs and melted butter into dry ingredients. Stir in cranberries and almonds.
Turn dough out onto floured surface. Using floured hands, divide dough into 3 equal pieces. Shape each into 8x2x3/4-inch log. Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
Bake logs 12 minutes. Reverse position of baking sheets. Bake logs until firm and dry to touch, about 12 minutes longer. Remove from oven. Reduce oven temperature to 325°F.
Transfer logs to work surface. Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices. Place slices, cut side down, on same baking sheets. Bake biscotti until dry and slightly darker, about 10 minutes. Transfer to racks; cool.
If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth. Remove from over water. Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each. Return to same baking sheets. Chill until chocolate is set, about 20 minutes. (Can be made 3 days ahead. Arrange between sheets of waxed paper in airtight containers; store at room temperature.)

Cranberry and Almond Biscotti image

Provided by cassie thornburg

Categories Desserts

Time 1h15m

Number Of Ingredients 10

1 1/2 c almond slices, toasted (i used trader joes)
1 tsp baking powder
2 1/2 c all purpose flour
1 1/4 c sugar
1/8 tsp salt
3 large eggs
2 large egg yolks
1 tsp vanilla extract
1 c dried cranberries (i used trader joes orange essence cranberries)
zest of one lemon

Steps:

1. Preheat the oven to 350 with rack in center of the oven. Line a baking sheet with parchment (or you can do as I did and use the silpat for the first step).
2. In the bowl of a mixer, combine the baking powder, flour, sugar and salt. In a separate bowl, beat the eggs, egg yolks and vanilla. Add to the dry ingredients; mix on medium low until combined to a sticky dough. Stir in, by hand, the almonds, cranberries and zest.
3. Blending the nuts and cranberries and zest....
4. Turn the dough onto a lightly floured surface and sprinkle with more flour. Knead slightly. Shape into two 9" X 3 1/2" logs. Transfer to the baking sheet.
5. Bake until the dough sets, about 30 minutes. Remove from the oven and cool on the pan for 15 minutes. Reduce oven heat to 275. Slice the dough on a diagonal into 1/2 pieces; place, cut side down, on the baking sheet (this time use a piece of parchment). Bake for 20 minutes.
6. Sliced on diagonal...
7. Turn the pieces over and bake for another 20 minutes. Transfer to a wire rack to cool. Biscotti will keep for several weeks in an airtight container at room temperature.