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Almond-Cranberry
Biscotti

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This recipe is my variation. I found a basic recipe on the internet, and added "stuff". This is a very hearty and colourful biscotti, and it is best enjoyed with a cup of tea (or coffee) and shared with a friend.

¼ cup chilled butter
½ cup white sugar
1 egg at room temperature
grated rind of ½ lemon
1 cup plus 3 tablespoons of flour

½ cup blanched, chopped almonds
1 teaspoon of fresh lemon juice
½ cup dried cranberries (Craisins), chopped
¾ teaspoon baking powder
⅛ teaspoon of salt
2 teaspoons of vanilla extract
½ teaspoon of almond extract

Preheat oven to 375ºF.

Use an electric mixer to beat butter and sugar together until fluffy. Add egg and grated lemon rind. Gradually add flour, beating WELL after each addition. Stir in the remaining ingredients, and beat until well blended.

Shape dough into 2 logs, each 2 inches wide and ¾ inches high, and place on a baking stone (or parchment-lined baking sheet) width-wise. Place in the oven, and immediately reduce heat to 325ºF, and bake until light golden and puffy (25 - 30 minutes). Remove from oven, and immediately slice logs crosswise, about ½" thick using a sharp knife. Separate the slices as you go, staggering the pieces, keeping them upright, and spacing them so that air can circulate. Return to the oven, reducing oven heat to 275ºF, and bake until biscotti are dry and crisp (25 - 30 minutes). Remove to cooling racks, and when completely cool, store in an airtight container.

Enjoy!