CRANBERRY ALMOND BISCOTTI RECIPE | ALLRECIPES
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 European Italian
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 30 cookies
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.
Nutrition Facts : Calories 188.8 calories, CarbohydrateContent 35.5 g, CholesterolContent 24.8 mg, FatContent 3.2 g, FiberContent 1.4 g, ProteinContent 4.2 g, SaturatedFatContent 0.4 g, SodiumContent 91.6 mg, SugarContent 19.9 g
CHOCOLATE ALMOND CRESCENTS RECIPE: HOW TO MAKE IT
If you like chocolate-covered almonds, you’re in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. —Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 85 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 27mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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