Sunday, December 28, 2014

Cranberry Almond biscotti

A wonderful recipe for biscotti, from the fantastic Smitten Kitchen blog. I made small adjustments to the recipe, as noted here. The cranberry almond combination is a winner and I will be making this again. I was worried it was too crumbly, but in the end, the texture was fine. My biscotti were a little tubby, but they were delicious!


3 C flour
1 Tbsp baking powder
1/3 tsp salt
1/2 C or 8 Tbsp butter, at room temperature
3 eggs
1 C sugar
1 Tbsp orange zest
1 Tbsp vanilla
1/4 tsp almond extract

1 C slivered almonds
1/3 C dried cranberries

Whisk together butter, sugar, eggs, zest, vanilla and almond extract. Sift flour, baking powder, salt and add to the butter/sugar mixture. Stir until combined and all the flour is incorporated well. Add the almonds and cranberries and mix well to combine.

The dough is sticky. Work with your hands if needed. Transfer to a floured work surface and add small amounts of flour as needed. Shape into 2 logs.

Preheat oven to 350 F. Grease cookie sheet  and place the logs with about 2 inches clearance from the edges and from each other.

Bake for 25-30 minutes, until lightly browned. Allow to cool completely.

Slice on a bias with a serrated knife and lay flat on the same baking sheet. Bake on one side for 8 - 10 minutes and flip them. Bake them on the other side for 6-7 minutes before removing from the oven and cooling completely.

Store in an air tight container.

Mine came out slightly crumbly. I knew this was going to be an issue when I tried to slice the log after the first bake. I think this might be because I used slightly less butter than the original recipe called for.