Cranberry Hazelnut Biscotti Recipes

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CRANBERRY PISTACHIO BISCOTTI



Cranberry Pistachio Biscotti image

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.

Provided by Gerry Meyer

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 10

¼ cup light olive oil
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ cup dried cranberries
1 ½ cups pistachio nuts

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
  • Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
  • Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
  • Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Nutrition Facts : Calories 91.8 calories, Carbohydrate 11.7 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 55.3 mg, Sugar 5.7 g

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

Provided by KATHIANNE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 15

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
¾ cup sliced almonds
1 cup sweetened-dried cranberries

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
  • On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  • Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 35.5 g, Cholesterol 24.8 mg, Fat 3.2 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 91.6 mg, Sugar 19.9 g

CRANBERRY BISCOTTI



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-HAZELNUT BISCOTTI



Cranberry-Hazelnut Biscotti image

These extra-crisp cookies contain no butter or oil. Great with watermelon. I got this recipe out of Bon Appetit.

Provided by Ashley U

Categories     Dessert

Time 47m

Yield 30 cookies

Number Of Ingredients 11

2 large eggs
1 cup sugar
1 teaspoon grated orange rind
1 teaspoon vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dried cranberries
2/3 cup hazelnuts (toasted, husked, coarsely chopped)
1 large egg white, beaten
sugar

Steps:

  • Preheat oven to 350°; Line large baking sheet with parchment paper.
  • Beat eggs and sugar in bowl until thick.
  • Beat in peel and vanilla.
  • Slowly beat in flour, baking soda and salt.
  • Beat in cranberries and nuts.
  • Using floured hands, divide dough into 2 balls.
  • Flatten each to 1 inch thickness.
  • Brush beaten egg whites.
  • Sprinkle with additional sugar.
  • Bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches.
  • Arrange cut sides down on baking sheet.
  • Bake until bottoms are brown about 7 minutes.

Nutrition Facts : Calories 82.4, Fat 2.2, SaturatedFat 0.2, Cholesterol 14.1, Sodium 106.8, Carbohydrate 14, Fiber 0.7, Sugar 7, Protein 1.9

CRANBERRY-WALNUT BISCOTTI



Cranberry-Walnut Biscotti image

Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!

Provided by kfantozzi

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h

Yield 40

Number Of Ingredients 10

1 cup white sugar
3 eggs
½ cup canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon grated orange zest
3 ¼ cups all-purpose flour
1 tablespoon baking powder
¾ cup sweetened dried cranberries
½ cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
  • Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
  • Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
  • Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
  • Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

Nutrition Facts : Calories 104.5 calories, Carbohydrate 15 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 30.7 mg, Sugar 6.9 g

CRANBERRY WALNUT BISCOTTI



Cranberry Walnut Biscotti image

A chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries. Before your family has a chance to eat them all, wrap some up to give as gifts!-Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
1-1/2 teaspoons vanilla extract
1 cup chopped walnuts, toasted
1 cup dried cranberries, chopped
1/2 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky)., Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown. , Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 49mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.

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