Dried Cranberry White Chocolate Chip Biscotti Recipes

DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silpat.
• Combine the flour, baking powder and salt in a medium bowl, whisk to blend. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, eggs and almond extract until well blended and smooth. Mix in the flour, then the dried cranberries.
• Divide the dough in half on the prepared baking sheet, Shape each half into a log roughly 3 inches wide and 9 inches long.
• Whisk the egg white in a small bowl until foamy, and lightly brush the tops and sides of both logs (this glaze will ensure a golden brown color during baking).
• Bake logs until golden brown, about 35 minutes. Remove from oven and cool on a wire rack (still in the pan), for about 15 minutes, maintaining the oven temperature.
• If using a silpat, transfer each log, one at a time to a cutting board, and slice into pieces about 1 1/2 inches wide. If using parchment paper, slice directly on the baking sheet. Place the pieces on the baking sheet back into the log form, with just enough room between each piece to let the heat circulate.
• Place back into the oven and bake until golden, 10-15 minutes. (I usually do about 12 minutes). Let cool completely on a wire rack, still in the pan.
• While cooling, place the chopped white chocolate in a bowl, set over a barely simmering water. Stir until melted and smooth. Drizzle the chocolate over the cooled biscotti. Let stand until the chocolate is set, and serve!

WHITE CHOCOLATE CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl until combined. Using a pastry cutter or 2 forks, cut in the butter until the mixture is crumbly. Set aside. In a medium bowl, whisk the eggs, oil, and vanilla together. Pour into the flour/butter mixture and gently mix together until everything is just barely moistened. Fold in the pistachios and dried cranberries.
• Turn dough out onto a lightly floured surface and with floured hands, knead lightly until the dough is soft and slightly sticky, about 8-10 times. If it's uncontrollably sticky, knead 1-2 more Tablespoon(s) of flour into the dough. Divide the dough in two and place each half onto a baking sheet. Shape each half into an 8-9 inch long roll, patting down until each is about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides of each biscotti slab with egg wash.
• Bake in batches (or together) for 25-26 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes. Once the slabs are cool enough to handle, cut each into 1 inch thick slices. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges. Remove from the oven and allow to cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes crunchy as it cools. Save the baking sheets for the next step.
• Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each biscotti cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
• Biscotti will stay fresh covered at room temperature or in the refrigerator for 1-2 weeks.

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.

DRIED CRANBERRY & WHITE CHOCOLATE CHIP BISCOTTI RECIPE

Steps:

• Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius.
• Meanwhile, line a cookie sheet with parchment paper or grease well.
• Sift or whisk together the flour, baking powder, and salt. Keep aside.
• With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy.
• Add the vanilla and beat until mixed well.
• Add the egg and beat until incorporated.
• Add the flour mixture and beat until soft dough forms.
• Fold in the dried cranberries and chocolate chips at this stage.
• Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size.
• Bake in the preheated oven for 20-25 minutes until firm to touch.
• Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1.5 cm thickness.
• Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes. They will be hardened by now.
• Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required.

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.

CHOCOLATE, ALMOND, AND DRIED CRANBERRY BISCOTTI

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 CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper.
• Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
• In a small bowl, whisk together 5 tablespoons of the orange juice with the cornstarch. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar with the remaining 1/2 cup orange juice, mixing on medium speed for about 20 seconds. Add the canola oil and vanilla and mix for about 1 minute. Add the cornstarch mixture, and mix until combined, about 20 seconds.
• Add the flour mixture in two batches, mixing on low speed. Fold in the cranberries and chocolate chips using either a wooden spoon or a rubber spatula.
• Dust the parchment paper with a little flour mix, and transfer the dough to the lined baking sheet using a rubber spatula. Sprinkle a little more fl our mix onto the dough, flour your hands, and divide the dough in half. Shape the dough into two mounded logs on the baking sheet. The dough will be sticky, so make sure your hands are really well floured. The logs should be 8 inches long by 4 inches wide by 1 inch high.
• Using a pastry brush, brush the tops of the logs liberally with the rice milk. Then sprinkle the tops with the remaining 2 tablespoons sugar.
• Bake in the center of the oven for 35 minutes.
• Remove the baking sheet from the oven and reduce the temperature to 300°F. Let cool for 20 minutes, then lift the logs off the parchment paper (if they stick, use a frosting spatula to gently loosen them by sliding it gently under the bottom). Slice each log diagonally into 12 slices. I cut each log in half first, then into quarters, and then each quarter into 3 slices. I use a sharp serrated knife to do this.
• Return the slices to the baking sheet. Bake for 20 minutes, remove from the oven, flip the cookies, and bake for 20 minutes more, or until lightly golden. Remove from the oven and transfer the biscotti to a cooling rack. They will become extra crisp once they cool.

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 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.