Best 2 Cranberry Eggnog Biscotti Recipes
Cranberry Eggnog Biscotti is a delectable Italian cookie with a unique blend of tart cranberries and creamy eggnog flavors. This delightful treat is a perfect addition to holiday celebrations or as a cozy snack on a winter evening. With its crisp texture, sweet-tart taste, and festive appearance, Cranberry Eggnog Biscotti is sure to become a favorite among cookie lovers. Dive into this culinary journey as we explore the best recipe to create this irresistible delicacy, ensuring a flavorful and memorable experience.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY EGGNOG BISCOTTI
Steps:
- Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10-15 minutes to soften. Add flour, cranberries, orange zest, cinnamon, nutmeg, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, 3/4-inch high, spacing the dough halves about 3 inches apart. Bake for 26-28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on. Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into 3/4-inchwide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing). Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.
CRANBERRY EGGNOG BISCOTTI
This is a quick recipe that uses refrigerated sugar cookie dough and dried cranberries. This is from the book "Cookie Dough Delights".
Provided by mary winecoff
Categories Dessert
Time 50m
Yield 28 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Lightly spray a cookie sheet with nonstick cooking spray.
- Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
- Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
- Divide dough into two equal halves.
- On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
- Bake 26-28 minutes or until the logs are deep golden brown.
- Remove sheet from oven.
- Using a sharp knife, cut each log into 3/4 inch wide slices.
- Place slices back on cookie sheet.
- Bake the slices 5 minutes; remove from oven and turn over.
- Bake 5 minutes longer.
- Remove from oven and cool completely.
Tips:
- For the best flavor, use fresh cranberries and eggnog.
- If you don't have eggnog, you can substitute milk or cream.
- To make the biscotti extra festive, decorate them with sprinkles or chopped nuts before baking.
- Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
- You can also freeze biscotti for up to 3 months. To freeze, wrap the biscotti tightly in plastic wrap and then place them in a freezer-safe bag.
Conclusion:
Cranberry eggnog biscotti are a delicious and festive holiday treat that are easy to make. They're perfect for gift-giving or enjoying at home with your family and friends. So next time you're looking for a festive treat to make, give these biscotti a try!
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