Biscotti with Almonds and Cranberries
Biscotti are what the name suggests in Italian – twice baked (bis + cotti). This is a cookie for all occasions and it is wonderful as quick “hold-me-over” treat in the afternoon or a wonderful “dunking cookie” for an after dinner sweet treat. I have adapted this recipe from some others, reducing the amount of sugar and increasing the almond flavor. You can tweak it to your palate desire …
Servings 33 items
Ingredients
- ½ cup whole raw almonds
- ½ cup dried cranberries optional
- 1/3 cup unsalted butter
- ½ cup regular or cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 teaspoon almond extract
- 2 teaspoon orange zest + 2 Tbsp orange juice half orange
- 275 g all-purpose flour 2 ¼ Cups
- 1 ½ tsp baking powder
- ¼ tsp Salt
- 1/8 tsp nutmeg
Instructions
- Place the almonds in a shallow pan and bake in a pre-heated 325 F degree oven for about 10-15 minutes until browned. Let cool. Then chop into halves or thirds.
- Using an electric mixer, cream butter and sugar in a bowl until smooth. Keep beating while adding the eggs, vanilla extract, almond extract and orange zest and orange juice.
- Mix the flour, baking powder, salt and nutmeg in a bowl and incorporate it to the liquid mix until combined in a malleable paste. Add the chopped almonds and mix well.
- Split dough into two parts, rolling each part into a 10-12 inch log ½ inch thick and about 1 ½ inch wide (looks like a flattened roll …)
- Set logs on a grease and floured pan about a couple inches apart and bake in the 325-degree oven for about 25 minutes. Take them out and let them cool on a rack for about 10 minutes.
- Cut them at a 45 degree angle on a cutting board, being careful not to break them. Put them back on the pan cut face up in the oven for 15-20 minutes, turning them half way through. This will dry the cookies for easy eating
- Let cool on a rack and store in a air-tight container until ready to serve … and eat
Notes
- Always follow recipe by weight if possible. More precise.
- Biscotti hold well for up to 4 weeks if kept in a tightly sealed container
- You can try variations with pistachios instead of almonds, candied orange peel instead of dried cranberries, etc.
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