White Chocolate Cherry Biscotti Sweethearts Recipes

WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
• Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
• Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
• Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

CHOCOLATE CHERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
• With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
• Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
• Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered 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.

CHERRY-CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

CORNMEAL, CHERRY, AND WHITE-CHOCOLATE-CHUNK BISCOTTI

Steps:

• Preheat oven to 350 degrees. In thebowl of an electric mixer, beatflour, cornmeal, sugar, bakingpowder, and salt on low speed.Add eggs, vanilla, and butterand beat on medium until combined.Fold in cherries, nuts,and 1/2 cup white chocolate untiljust combined.
• On a parchment-lined bakingsheet, form dough into a 13-inchlog; flatten to 3 inches wide and1 inch thick. Bake until just goldenand firm to the touch, about30 minutes. Transfer on sheetto a wire rack; let cool 20 minutes.Reduce oven to 300 degrees.
• Transfer log to a cuttingboard. Using a serrated knife,cut crosswise into 1/2-inchslices. Arrange, cut-sides down,on another parchment-linedbaking sheet. Bake until firm tothe touch, about 30 minutes.Transfer biscotti on baking sheetto rack; let cool completely.Biscotti can made to this pointup to 1 week ahead and storedin an airtight container at roomtemperature up to 3 days.
• Melt remaining 1 cup whitechocolate over a double boileror in a microwave. Transfer to acoffee mug. Dip sides of biscottiin melted chocolate on a diagonal;transfer to a baking sheetfitted with a wire rack. Let setslightly, 10 minutes; sprinkle withnonpareils. Refrigerate untilset, about 10 minutes. Finishedbiscotti can be stored in anairtight container at room temperatureup to 3 days.

DARK CHOCOLATE CHERRY BISCOTTI

Steps:

• Heat oven to 350°F. Line 18x13-inch baking sheet with cooking parchment paper.
• In medium bowl, mix flour, cocoa, baking powder and salt.
• In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips and cherries. Divide dough into thirds on lightly floured surface. Lightly flour hands, and shape each piece of dough into 12-inch long log. Place logs on baking sheet, 4 inches apart. Press down gently to flatten to 2 inches wide.
• Bake 25 to 30 minutes or until set, but still slightly soft. Place baking sheet on cooling rack; cool completely, about 1 hour. Transfer to cutting board and, with serrated knife, cut logs crosswise into 1/2-inch slices. Place slices cut side down on ungreased large cookie sheets, 1/2 inch apart.
• Bake 10 minutes. Turn cookies over; bake 5 to 10 minutes longer or until tops are dry. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave vanilla baking chips and shortening uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle over biscotti. Let stand until drizzle is set, about 30 minutes.
• Store in tightly covered container.