Time 1h30m Yield 15 Number Of Ingredients 9 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.
Time 1h Yield 32 cookies. Number Of Ingredients 13 Steps:
In a large bowl, beat the eggs, egg whites, molasses and extract. Beat in sugar substitute. Combine the flour, baking powder, cinnamon, baking soda and nutmeg; gradually add to egg mixture (dough will be sticky)., Turn onto a floured surface. Knead in almonds and cranberries. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a baking sheet coated with cooking spray., Bake at 325° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Transfer to a cutting board; with a serrated knife, cut each loaf into 16 slices. Place slices cut side down on baking sheets coated with cooking spray. Bake for 25-35 minutes or until firm, turning once. Remove to wire racks to cool., In a microwave or heavy saucepan, melt candy coating; stir until smooth. Drizzle over biscotti. Store in an airtight container.
Time 1h10m Number Of Ingredients 10 Steps:
Preheat the oven to 300°F. In a large bowl, whisk the oil and sugar together. Mix in the vanilla and almond extracts, followed by the eggs. In a separate bowl, combine the flour, salt, and baking powder. In small portions, slowly mix the dry ingredients into the egg mixture. Using a spatula, mix in the cranberry and almonds. On a cookie sheet lined with parchment paper, form a log out of the biscotti dough. If the dough is on the stickier side, wet your hands with cool water for easier handling. Bake the log for 35 minutes, or until it turns light brown. Remove the log from the oven and set it aside to cool for 30 minutes before you attempt to slice it. Reduce oven heat to 275°F. Cut log diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes. Pull the biscotti out of the oven and allow it to cool. Serve the biscotti with coffee or tea. Enjoy!
Yield Makes about 36 Number Of Ingredients 11 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.)
Time 1h30m Yield 2 1/2 dozen, 15 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 325ºF. Combine dry ingredients in a medium mixing bowl. Beat eggs, egg whites, and vanilla in a separate bowl until frothy. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add almonds and cranberries; mix thoroughly. On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide. Place on a cookie sheet and bake in oven for 30 minutes. Cool on wire rack. Reduce oven temperature to 300ºF. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes. Let cool and store in a loosely covered container.
Time 1h20m Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract. Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet. Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks. Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.
Time 1h15m Yield about 3 dozen. Number Of Ingredients 9 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.
Time 1h25m Yield 36 biscotti’s Number Of Ingredients 8 Steps:
Pour flour into large mixing bowl. Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well. work the flour into the ingredients in the well until smooth. Knead in almonds and cranberries throughly for about 5 minutes. Grease and flour 2 baking sheets that are at least 15 inches long. Divide dough in half. Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets. Beat remaining egg white and brush over tops of logs. Heat oven to 350°F. Bake 50 minutes. Remove from oven. Reduce temperature to 325°F. Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets. Return to oven for another 15 minutes. Cool on racks.
