Best Coffee Cranberry Breakfast Biscotti Recipes

CRANBERRY ALMOND BISCOTTI RECIPE

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!

COFFEE & CRANBERRY BREAKFAST BISCOTTI

Steps:

• Heat the oven to 325 F and lightly grease and flour a large baking sheet.
• Stir the eggs, instant coffee and vanilla in a small bowl until well blended, set aside.
• Mix the flour, baking powder and salt in a medium bowl, set aside.
• Beat the butter and sugar in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Beat in the egg mixture.
• Gradually add the flour mixture, beating well after each addition.
• Stir in the cranberries.
• Divide the dough into 2 equal portions.
• On a lightly floured surface, shape the dough into 2 logs, each 14 inches long, 1 1/2 inches wide and 1 inch thick.
• Place the logs 2 inches apart on the baking sheet.
• Bake for 25 minutes or until lightly browned.
• Set the baking sheet on a wire rack to cook for 10 minutes.
• Remove the logs and place on a cutting board.
• Using a serrated knife, cut each log diagnolly into 3/4 inch slices.
• Place the slices upright and 1/2 inch apart on the baking sheet.
• Bake for 10 minutes or until slightly dry.
• Remove the biscotti from the baking sheet.
• Cool completely on the wire rack.
• Store in a tightly covered container.

CRANBERRY-ORANGE BISCOTTI

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.

CRANBERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
• Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
• Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
• Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

CRANBERRY BISCOTTI

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.

CRANBERRY WALNUT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky)., Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown. , Carefully remove to wire racks; cool 10 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 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.