CRANBERRY ORANGE BISCONIE COSTCO RECIPE
Bisconies are so addictive! If you always crave these babies from Costco, but rarely find them, this recipe is for you! They will give you exactly the same bisconie with cranberry and orange as you got from the supermarket. Bake them, and serve them with tea or milk for a delicious afternoon snack.
Provided by TheChef
Categories Snack
Number Of Ingredients 9
- Ingredients
½ cup Dried oranges and cranberries |
3 cups All-purpose flour |
3 tbsp Baking powder |
¼ tbsp Fine salt |
1 tbsp Grated orange peel |
½ cup Butter at room temperature |
¾ cup Cold milk |
2 Eggs |
¼ cup Granulated sugar |
Steps:
- Preheat the oven to 375°F, or 190°C.
- Mix evenly all the sugar, baking powder, salt, and flour. It's even better if you take the time to sift all of them into the bowl. Cut up the butter into smaller cubes. Mix in the orange peels and the butter.
- With your finger, work thru the butter and mix it with the dry ingredients as best you can.
- Stir the milk and one egg, plus the yolk of the second egg (keep the whites, you will need them at the final step) until it's evenly whisked, and add the mixture to the bowl of other ingredients.
- Work them together swiftly, and transfer them to any clean, flat surface in your kitchen.
- Now it's time to add the dried and candied fruits. Work it together, but try to be fast.
- To make the bisconies soft, avoid overworking the dough. Flatten the dough with your hands on the flat surface. Skip the rolling pin. You can either cut the rolled-out, flattened dough into squares, triangles, or circles with a cookie cutter.
- Put the raw bisconies on a baking sheet lined with parchment paper, and brush them with the gently whisked egg white.
- Bake them for 16-20 minutes in the preheated oven. Take one or two hours and let them cool down completely before serving or eating.
CRANBERRY-ORANGE SCONES
When I had a specialty-food store in East Hampton, NY, I learned lots of tricks for cooking and baking ahead. Every morning we made thousands of muffins and scones, and I discovered that we could make all the muffin batters the night before, refrigerate them and simply scoop them into muffin pans and bake them in the morning! I started using the same techniques at home: I love treating weekend guests to these cranberry-orange scones, but I also cherish the few mornings I get to sleep late, so I make the dough a day early, cut out the scones and refrigerate them. In the morning, all I do is throw them in the oven and then drizzle them with an orange glaze. Hot delicious scones for breakfast, and no stress!
Provided by Ina Garten
Time 55m
Yield 14 to 16 scones
Number Of Ingredients 12
- Ingredients
4 cups plus 1/4 cup all-purpose flour |
1/4 cup granulated sugar, plus extra for sprinkling |
2 tablespoons baking powder |
2 teaspoons kosher salt |
2 teaspoons grated orange zest (2 oranges) |
3/4 pound (3 sticks) cold unsalted butter, diced |
4 extra-large eggs, lightly beaten |
1 cup (1/2 pint) cold heavy cream |
1 cup dried cranberries |
1 egg beaten with 2 tablespoons water, for egg wash |
1/2 cup plus 2 tablespoons confectioners' sugar |
4 teaspoons freshly squeezed orange juice |
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough and mix on low speed until blended.
- Dump the dough onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles.
- Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes, then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
CRANBERRY-ORANGE BISCOTTI
I received this recipe from a friend, and it's great! I use the convection bake setting on my oven, so it's usually 50 degrees hotter than normal ovens. you may want to add 50 degrees depending on your oven.
Provided by bubbles52793
Categories DessertsCookiesFruit Cookie RecipesCranberry
Time 1h20m
Yield 12
Number Of Ingredients 11
- Ingredients
½ cup butter at room temperature |
1 cup white sugar |
2 eggs |
1 tablespoon orange zest |
1 teaspoon orange extract |
¼ teaspoon almond extract |
2 ¾ cups all-purpose flour |
1 teaspoon baking powder |
½ teaspoon baking soda |
½ teaspoon salt |
1 (6 ounce) package sweetened dried cranberries (such as Craisins®), or more to taste |
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.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 49.8 g, Cholesterol 51.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 5.2 g, Sodium 256.7 mg, Sugar 27.1 g
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