Cranberry White Chocolate Chip Biscotti Recipes

DARK-CHOCOLATE CRANBERRY BISCOTTI

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
• In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
• In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
• Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
• Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
• Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
• Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)

WHITE CHOCOLATE PISTACHIO AND CRANBERRY BISCOTTI

Steps:

• Preheat oven to 325°. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in chips, cranberries and pistachios. , Divide dough in half. On a parchment-lined baking sheet, with lightly floured hands, shape each portion of dough into a 10x1-1/2-in. rectangle. Bake 30-35 minutes or until lightly browned., Place pans on wire racks. When cool enough to handle, transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place slices cut side down on baking sheets. Bake 6-7 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

CRANBERRY CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
• In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
• Add egg mixture to flour mixture & blend well.
• Knead dough on lightly floured surface until smooth.
• Divide dough in half & shape each half into an 8-inch long log.
• Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
• Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
• Meanwhile, reduce oven heat to 325 degrees F.
• Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
• Return slices to oven & bake an additional 15-20 minutes.
• Remove from oven, & transfer slices to wire rack to cool completely.

DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
• Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
• Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

CRANBERRY WHITE CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 350°F
• In a mixing bowl, combine flour, sugar, baking powder and cinnamon. Add cranberries and white chocolate chips.
• In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff.
• Turn out dough onto a floured surface and split in two. Roll each piece into a log around the same length as your baking sheet.
• Place the logs on the baking sheet and flatten slightly. Make sure to leave plenty of room between them.
• Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally.
• Place (cut side down) on the baking sheet. Bake for another 15-20 minutes, until crispy.

WHITE CHOCOLATE AND CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• PREHEAT oven to 325*F.
• Mix flour, baking powder and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla.
• Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate.
• Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
• BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 minute.
• Using a serrated knife, diagonally cut each log into 12 slices; place upright (cut side up) on baking sheet, 1/2 inch apart.
• Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks.
• DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate over biscotti.) Let stand until set.
• Store in tightly covered container at room temperature.

ORANGE CRANBERRY WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.
• Divide the dough in half. Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.
• Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.

WHITE CHOCOLATE-CRANBERRY BISCOTTI

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into three portions. , On ungreased baking sheets, shape each portion into a 10-in. x 2-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 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 for 15-20 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.