INGREDIENTS
1 cup sugar
1/3 cup butter, melted
3/4 cup sugar
3 eggs
2 tsp. vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
16 Oreo cookies, coarsely chopped (approx 2 cups)
2 squares Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Preheat oven to 350 degrees F.
Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.
Bake 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.
Drizzle chocolate over biscotti. Let stand until set. Store in tightly covered container at room temperature.
White Chocolate-Cranberry Biscotti
Makes 2 dozen
INGREDIENTS
2 cups flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. Vanilla
1 1/2 cups Cranberry Almond Crunch Cereal
3 squares White Baking Chocolate, chopped
4 squares Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Preheat oven to 325 degrees F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
Bake 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 16 (1-inch-thick) slices; Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.
Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
INGREDIENTS
2 cups flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. Vanilla
1 1/2 cups Cranberry Almond Crunch Cereal
3 squares White Baking Chocolate, chopped
4 squares Semi-Sweet Baking Chocolate, melted
DIRECTIONS
Preheat oven to 325 degrees F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
Bake 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 16 (1-inch-thick) slices; Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.
Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
Cranberry-Pistachio Biscotti
Ingredients
1/4 cup light olive oil
3/4 cup white sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp orange zest
2 eggs
1 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 cup dried cranberries
1 1/2 cups unsalted pistachio nuts (or slivered almonds)
Directions
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, and zest; 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, cover with clean kitchen towels and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
Cut logs on diagonal into 3/4 inch thick slices. (lean into biscotti with a large knife, do not saw, to get nice even pieces.) Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
This recipe is also linked to...
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Ginger Spice Biscotti
INGREDIENTS
1 1/4 cups flour
1 cup whole-wheat flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants
DIRECTIONS
Line a baking sheet with parchment paper & preheat to 325 degrees F
In medium bowl, mix dry ingredients and set aside.
Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.
Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.
Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.
1 1/4 cups flour
1 cup whole-wheat flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants
DIRECTIONS
Line a baking sheet with parchment paper & preheat to 325 degrees F
In medium bowl, mix dry ingredients and set aside.
Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.
Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.
Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.