Cranberry --Almond Biscotti

Sometimes -- I think biscotti can have as much flavor as shoe leather. So I really like this flavorful recipe. It keeps a long time -- but not in this house!!!! Maybe freezing it would be helpful! So here we go..........

Pre-heat the oven to 325 degrees.

1 stick of butter (1/2 cup)
1 cup sugar
2 eggs
Finely grated zest of one orange
1/4 tsp of almond extract
2-1/4 cup of all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup dried cranberries (craisins)
1 cup slivered almonds.

Cream the butter, sugar, eggs, zest and extract until light and fluffy.

Whisk together the dry ingredients and the cranberries. Stir that into the creamed mixture until a stiff dough forms and pulls away from the side of the bowl. Stir in the almonds.

Divide the dough in half -- and shape into logs 12" x 3" flattened logs. Place at least 2 inches apart on an ungreased cookie sheet.

Bake for 25-30 minutes until lighted browned and cracked on top.

Reduce the oven temperature to 300 degrees.

Remove from the oven and let cool for 10 minutes or so. Loosen the logs with a wide spatula and transfer to a cutting board. Cut into 1/2" thick slices and return the slices -- cut side up -- to the baking sheet.

Bake another 20-25 minutes-- rotating if necessary to ensure even baking. They will still be a little soft but will crisp up nicely as the cool.

Let the biscotti cool another 30 minutes or so on the baking sheet. And enjoy!!!


Thank-you! It's a cold, windy day -- perfect for baking. :-)

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