I’ve been wanting to make biscotti all week. I think my craving is foreshadowing the amount of coffee I’ll be drinking in the week to come. Hello finals.
Cranberry Almond Biscotti
from Food & Wine
Makes 2 dozen biscotti
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
3 tablespoons unsalted butter, melted and cooled
1/4 teaspoons almond extract
1 cup dried cranberries
1/2 cup almonds, coarsely chopped
Dark chocolate (optional)
Preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt.
In a medium bowl, beat the eggs with the sugar at medium speed until pale and creamy, about 3 minutes. Beat in the butter and almond extract. Pour the egg mixture over the dry ingredients and stir until combined. Stir in the dried cranberries and almonds.
Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet. Bake for 30 minutes or until golden. Let the logs cool slightly, about 5-7 minutes.
Using a sharp serrated knife, slice the logs 1/2 inch thick on a diagonal. Arrange the slices on the baking sheet cut sides up and bake for about 10 minute, or until the biscotti are lightly browned and crisp. Let them cool completely. (At this point, you can either dip the biscotti in or drizzle them with melted chocolate.)
Note: The biscotti will harden after you take them out of the oven for the final time so if they are still slightly soften to the touch don’t worry. Also, personal preference, I liked the biscotti more without the chocolate.