WHITE CHOCOLATE BISCOTTI RECIPES RECIPES

WHITE CHOCOLATE-CRANBERRY BISCOTTI RECIPE: HOW TO MAKE IT

White Chocolate-Cranberry Biscotti Recipe: How to Make It image

The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations...this is a favorite for all. —Brenda Keith, Talent, Oregon

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup dried cranberries
3/4 cup vanilla or white chips

Steps:

Preheat oven to 350°. 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 until lightly browned, 20-25 minutes. 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 until golden brown, 15-20 minutes. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 281 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 167mg sodium, CarbohydrateContent 43g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

WHITE CHOCOLATE SALTED BUTTER BISCOTTI RECIPE | REAL SIMPLE

White Chocolate Salted Butter Biscotti Recipe | Real Simple image

Biscotti have been overdue for their moment, and this is the recipe to make it happen.

Provided by Ananda Eidelstein

Total Time 2 hours 40 minutes

Yield Makes 36 Cookies

Number Of Ingredients 11

Ingredients

2?½ cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
¼ teaspoon kosher salt
¾ cup granulated sugar
½ cup (1 stick) salted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
½ cup roasted unsalted pistachios, chopped
? cup dried cranberries
12 ounces white chocolate chips (2 cups), divided
Sparkling sugar, for decorating

Steps:

Preheat oven to 350°F. Line a large baking sheet with parchment paper. Whisk flour, baking powder, and salt in a medium bowl. Beat granulated sugar and butter in a large bowl with an electric mixer on medium speed until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating after each addition until just combined. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, beating after each addition until just combined. Stir in pistachios, cranberries, and ¾ cup chocolate chips until just combined.
Divide dough in half on prepared baking sheet. Shape each half into a 9-inch-long log. Position logs horizontally about 3 inches apart. Pat down top of each log to slightly flatten to a 2-inch width. Bake until firm and just golden around edges, 25 to 28 minutes. Let cool on baking sheet for 15 minutes. Reduce oven temperature to 300°F.
Transfer logs to a cutting board. Using a serrated knife or sharp chef’s knife, cut each log diagonally into 18 (½ inch thick) slices. Arrange slices in a single layer on same baking sheet (it will be tight). Bake, carefully flipping slices halfway through, until almost dry and crisp, 20 to 25 minutes. Transfer baking sheet to a wire rack; let cool completely, about 45 minutes. Transfer biscotti to a large plate
Set wire rack inside baking sheet. Place remaining 1 ¼ cups chocolate chips in a small microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted, about 1 minute. (Or melt on stove; see below.)
Holding bowl at an angle, dip end of each biscotti at a diagonal into melted chocolate. Scrape against rim of bowl to remove any excess. Place on wire rack. Repeat with remaining biscotti and chocolate. Sprinkle dipped biscotti ends with sparkling sugar. Chill until set, about 10 minutes. Store biscotti in an airtight container at room temperature for up to 1 week, or freeze, undipped, for up to 2 months. Dip and decorate after thawing.

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MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI RECIPE ...

A softer biscotti and a wonderful addition to your cookie platter.
From allrecipes.com
Reviews 4.9
Total Time 1 hours 0 minutes
Category Desserts, Specialty Dessert Recipes, Liqueur Dessert Recipes, Amaretto
Calories 139.2 calories per serving

Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

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CRANBERRY-WHITE CHOCOLATE BISCOTTI RECIPE: HOW TO MAKE IT

White chocolate, macadamia nuts and dried cranberries flavor every bite of these crisp cookies.
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Category Desserts
Cuisine Europe, Italian
Calories 106 calories per serving

In a large bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the white chocolate, cranberries, nuts and lemon zest., On a floured surface, divide dough in half. On a greased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake at 350° for 24-28 minutes or until golden brown. Cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. Store in an airtight container.

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JANE'S PATISSERIE WHITE CHOCOLATE BISCOTTI RECIPE ...

Jane Dunn's twice-baked italian biscuits are delightful dipped in coffee, or sent home as a Christmas party favour.
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes

Preheat the oven to 180°C/160°C fan and line two baking trays with parchment paper.

Mix together the plain flour, both sugars and the baking powder in a large bowl until combined. Beat the eggs together in a separate bowl. Gradually mix the beaten eggs into the dry ingredients a little at a time, mixing fully after each addition. Add the chocolate chips or chunks and mix into the dough.

Turn the dough out onto a lightly floured surface and knead a few times until it is smooth. Split the dough into two even pieces and roll out to form thick but flat logs that are about 4–5cm wide and 2–3cm deep.

Place one on each baking tray and bake for 30 minutes. Once baked, remove from the oven, keep them on the trays, and reduce the oven temperature to 160°C/140°C fan. Leave the biscuit logs for 10–15 minutes until they have cooled slightly.

Slice the logs into individual biscotti, each about 2.5cm thick. Place them back on the trays, cut-side up, and bake for 10–15 minutes until they are dry through. Remove from the oven and leave to cool fully.

If you would like to decorate your biscotti, dip the ends into the melted chocolate and sprinkle with chopped nuts or freeze-dried raspberries.

Customise:

You can add nuts to the biscotti dough: reduce the amount of white chocolate chips or chunks to 150g and add up to 150g any chopped nut, such as pistachios, hazelnuts, macadamia, walnuts or pecans.

You can swap the white chocolate for milk or dark chocolate.

You can flavour the dough by adding the zest of 1 lemon, or ½ large orange.

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JANE'S PATISSERIE WHITE CHOCOLATE BISCOTTI RECIPE ...

Jane Dunn's twice-baked italian biscuits are delightful dipped in coffee, or sent home as a Christmas party favour.
From thehappyfoodie.co.uk
Total Time 1 hours 5 minutes

Preheat the oven to 180°C/160°C fan and line two baking trays with parchment paper.

Mix together the plain flour, both sugars and the baking powder in a large bowl until combined. Beat the eggs together in a separate bowl. Gradually mix the beaten eggs into the dry ingredients a little at a time, mixing fully after each addition. Add the chocolate chips or chunks and mix into the dough.

Turn the dough out onto a lightly floured surface and knead a few times until it is smooth. Split the dough into two even pieces and roll out to form thick but flat logs that are about 4–5cm wide and 2–3cm deep.

Place one on each baking tray and bake for 30 minutes. Once baked, remove from the oven, keep them on the trays, and reduce the oven temperature to 160°C/140°C fan. Leave the biscuit logs for 10–15 minutes until they have cooled slightly.

Slice the logs into individual biscotti, each about 2.5cm thick. Place them back on the trays, cut-side up, and bake for 10–15 minutes until they are dry through. Remove from the oven and leave to cool fully.

If you would like to decorate your biscotti, dip the ends into the melted chocolate and sprinkle with chopped nuts or freeze-dried raspberries.

Customise:

You can add nuts to the biscotti dough: reduce the amount of white chocolate chips or chunks to 150g and add up to 150g any chopped nut, such as pistachios, hazelnuts, macadamia, walnuts or pecans.

You can swap the white chocolate for milk or dark chocolate.

You can flavour the dough by adding the zest of 1 lemon, or ½ large orange.

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These biscotti are perfect for Christmas and the holidays — or any time of year! They’re lightly sweetened with a subtle yet cozy spice backdrop, hints of caramel, and bits of white chocolate sprinkled throughout. They also have an extra crunchy texture, which makes them perfect for dunking in coffee, tea, hot chocolate, or even milk! If the leftovers are fully hard and dry, they will keep for 1-2 weeks, if not longer, if stored in an airtight container at room temperature.
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Total Time 190 minutes
Category Dessert
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From myrecipes.com
Reviews 5
Calories 96 calories per serving

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Calories 104 calories per serving

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Calories 160.7 per serving

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DECADENT WHITE CHOCOLATE MACADAMIA BISCOTTI - MY RECIPE MAGIC

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