Best 3 Cranberry And Almond Biscotti Recipes
Indulge in a delightful symphony of flavors with our Cranberry and Almond Biscotti, a classic Italian treat that combines the tartness of cranberries with the nutty crunch of almonds. Each bite offers a delightful balance of sweet and tangy notes, making this biscotti the perfect accompaniment to your morning coffee or afternoon tea.
Also in this article, you'll find a delightful selection of other biscotti recipes to tantalize your taste buds. From the classic Anise Biscotti, with its distinct licorice flavor, to the indulgent Chocolate Biscotti, bursting with rich chocolate chunks, there's a biscotti for every palate.
For those who enjoy a more savory treat, the Parmesan and Rosemary Biscotti offers a unique blend of salty and herbaceous flavors. And for a taste of the tropics, the Coconut and Macadamia Nut Biscotti transports you to a tropical paradise with its sweet coconut and crunchy macadamia nuts.
Whether you're a seasoned baker or just starting out, our biscotti recipes are easy to follow and guarantee delicious results. So preheat your oven, gather your ingredients, and embark on a baking journey that will fill your home with the irresistible aroma of freshly baked biscotti.
CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI
Categories Cookies Mixer Chocolate Nut Dessert Bake Cranberry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 11
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 WITH WHITE CHOCOLATE DRIZZLE
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
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).
CRANBERRY AND ALMOND BISCOTTI
Ah the beauty of biscotti. You can't just chow down on a biscotti slice like any other cookie. Because of the nature of the biscotti (it is a very hard and dry cookie, meant to be dipped in coffee) you are forced to sit for a minute with a cup of coffee or tea and savor the biscotti and in the process relish in the joy of life...
Provided by cassie thornburg
Categories Desserts
Time 1h15m
Number Of Ingredients 10
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.
Tips:
- Use fresh cranberries: Fresh cranberries have a tart and juicy flavor that is perfect for biscotti. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them before using.
- Toast the almonds: Toasting the almonds brings out their nutty flavor and makes them more crunchy. You can toast the almonds in a toaster oven or on a sheet pan in the oven.
- Don't overmix the dough: Overmixing the dough will make the biscotti tough. Mix the dough just until it comes together.
- Chill the dough before baking: Chilling the dough makes it easier to handle and prevents it from spreading too much in the oven.
- Bake the biscotti twice: Baking the biscotti twice gives them a crispy texture. After the first bake, let the biscotti cool completely before slicing and baking them again.
Conclusion:
Cranberry and almond biscotti are a delicious and festive treat that are perfect for the holidays. They are easy to make and can be stored in an airtight container at room temperature for up to 2 weeks. Biscotti are also a great gift idea for friends and family. With their tart and juicy cranberries, crunchy almonds, and crispy texture, cranberry and almond biscotti are sure to be a hit with everyone who tries them.
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
