Best White Chocolate Cranberry Almond Bars Glaze Recipes

WHITE CHOCOLATE CRANBERRY ALMOND TART

White Chocolate Cranberry Almond Tart image

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1/2 cup slivered almonds, toasted
3 tablespoons sugar
1-2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup butter, melted
1/4 cup heavy whipping cream
2/3 cup white baking chips
FILLING:
2 cups fresh or frozen cranberries
1 cup sugar
1/2 cup dried cranberries
1/3 cup orange juice
2 tablespoons butter
TOPPING:
2/3 cup white baking chips
2 teaspoons shortening
1/3 cup slivered almonds, toasted

Steps:

Preheat oven to 375°. Place almonds and sugar in a food processor; pulse until almonds are ground. Add flour and salt; pulse until blended. Transfer mixture to a small bowl; stir in melted butter and cream. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom., Bake 15-18 minutes or until lightly browned. Remove from oven; sprinkle baking chips evenly over bottom. Cool on a wire rack., In a saucepan, combine filling ingredients; bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Pour over baking chips., Bake 20-25 minutes or until filling is bubbly and crust is golden brown. Cool on a wire rack. Refrigerate 2 hours or until cold. , In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over tart. Sprinkle with almonds.

Nutrition Facts : Calories 393 calories, Fat 18g fat (9g saturated fat), Cholesterol 25mg cholesterol, Sodium 115mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.

WHITE CHOCOLATE CRANBERRY BARS

White Chocolate Cranberry Bars image

White chocolate, walnuts and cranberries team up in these bars - a lip smacking Christmas dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 24

Number Of Ingredients 10

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white vanilla baking chips (6 oz)
1 cup chopped walnuts
3/4 cup sweetened dried cranberries

Steps:

Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg

CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

Cranberry and Almond Biscotti With White Chocolate Drizzle image

A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h20m

Yield 30 biscotti

Number Of Ingredients 11

Ingredients

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).