Best 2 Cranberry Eggnog Biscotti Recipes
Indulge in the delightful symphony of flavors with our Cranberry Eggnog Biscotti, a delectable treat that perfectly captures the essence of the holiday season. These crispy and flavorful cookies, rich with the warming spices of cinnamon and nutmeg, are studded with tart cranberries and glazed with a sweet and creamy eggnog icing. Experience a burst of festive cheer with each bite of these biscotti, perfect for cozy gatherings, gift-giving, or simply savoring as a special treat. Our collection features three irresistible recipes to tantalize your taste buds: the classic Cranberry Eggnog Biscotti, a gluten-free variation for those with dietary restrictions, and a decadent Eggnog Biscotti Loaf, a moist and flavorful cake-like treat. Embark on a culinary journey filled with holiday cheer as you explore these delectable recipes.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CRANBERRY EGGNOG BISCOTTI
Steps:
- Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10-15 minutes to soften. Add flour, cranberries, orange zest, cinnamon, nutmeg, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, 3/4-inch high, spacing the dough halves about 3 inches apart. Bake for 26-28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on. Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into 3/4-inchwide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing). Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can be used, but they should be thawed and drained before using.
- If you don't have eggnog, you can substitute milk or cream.
- The dough will be sticky, so it's important to chill it before slicing and baking.
- Bake the biscotti until they are golden brown and firm to the touch.
- Let the biscotti cool completely before dipping them in chocolate.
Conclusion:
These Cranberry Eggnog Biscotti are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be customized to your liking. Whether you dip them in chocolate or not, these biscotti are sure to be a hit with your family and friends.
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