January 1, 2011

Cranberry Almond Biscotti

{ cranberry almond biscotti with citrus zest.
perfect in the morning with fresh, hot coffee. }
Cheers and happy 2011, everyone!

Hubby and I actually made it to the strike of midnight (and then passed out shortly thereafter).  We rang in the new year by enjoying a glass of white wine and a plate of homemade biscotti right out of the oven.   I know what you're thinking.  We are such exciting people, and you can hardly contain your excitement at the mere thought of ours!   :)

Okay, so what you're probably really thinking is biscotti?  Why biscotti?  Because I was in the mood.  A friend shared homemade pistachio and almond biscotti with me over the holidays and it was fabulous!  I never thought to make my own, but I figured I'd give it a try.  I was amazed it turned out quite nicely.  The proof is in the empty bowl by noon today. 

I got the recipe for almond biscotti from Better Homes and Gardens but modified it a bit by adding cranberries, almond extract, and using less sugar.

Hubby is already requesting another batch.  Something tells me I'll be making a lot of biscotti in 2011.

Cranberry Almond Biscotti
{Prep: 25 min  Bake: 25 min/20 min  Stand: 15 min.  Oven: 325 degree  Makes: About 24 large cookies}

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 2 egg yolks
  • 6 tablespoons butter, melted
  • 1 teaspoon almond extract
  • 1 1/2 teaspoons finely shredded orange peel
  • 1 cup coursely chopped almonds
  • 3/4 cup dried cranberries

  1. Preheat oven to 325 degrees.  Line cookie sheet with parchment paper; set aside.  In a large bowl, stir together flour, baking powder, salt, and sugar.  Make a well in the center of the flour mixture.  Place eggs and egg yolks in the well and stir into the flour mixture.  Add butter, almond extract, and orange peel. Stir until dough starts to form a ball.  Stir in almonds and dried cranberries.
  2. Divide dough into two equal portions.  On a lightly floured surface, shape each portion of dough into a 12-inch-long loaf.  Place the loaves about 3 inches apart on the cookie sheet.  Flatten the loaves until about 1 1/2 inches wide (from top to bottom).  Bake for about 25 to 30 minutes or until firm and light brown.  Let stand on cookie sheets on a wire rack for 15 minutes.
  3. Transfer logs to a cutting board.  Using a serrated knife, cut loaves diagonally into 1/2 inch slices.  Place slices, cut sides down, on cookie sheets.  Bake for 10 minutes.  Turn cookies over; bake for 10 to 15 minutes more or until crisp and golden brown.  Transfer to a wire rack and let cool. 


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