Cranberry Almond Biscotti
Let’s be honest, everyone wants a small treat with their coffee. I am more of a chewy cookie kind of gal, but these biscotti are really good. Outer crunch with a slightly soft center.
I adapted this recipe from one of my favourite role models, Giada. She called them holiday biscotti and she used pistachios and then dipped them in white chocolate and sprinkles. I have made them with pistachios as well, and they are equally as tasty. But, I find the sliced almonds combined with the craisins are delicious. Also, instead of dunking them in white chocolate and sprinkles (which I find is too sweet), I add white chocolate chips directly into the dough mix or, if I’m feeling extra fancy, I will melt white chocolate and drizzle it over the biscotti instead. Another difference between mine and Giada’s, is that I make 2 smaller loafs so I get a smaller sized biscotti.
It is great to be able and take a base recipe and make it your own- give it a try with this biscotti dough recipe and then add in your favourite ingredients. The options are endless. No matter what additions or substitutions you make, these Biscotti are worth gossiping about!
Cranberry Almond Biscotti
Yield: 20 cookies
INGREDIENTS:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
1/4 cup almonds, roasted and slivered
1/4 cup dried cranberries
1/2 cup white chocolate chips, optional
DIRECTIONS:
1. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the almonds, cranberries and white chocolate chips.
2. Cut the dough in half and on 2 separate baking sheets, lined with a silicone mat or parchment paper, form the dough into 2 logs- about 2 inches wide. Flatten the logs a little bit on the top. Bake until light golden, about 30-40 minutes. Cool for 30 minutes.
3. Place the logs, one at a time, on a cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
4. Serve along side a hot cup of coffee, Enjoy!
Note:
* For a fancier look, you can eliminate the white chocolate chips in the recipe and alternately, melt them in the microwave and drizzle the melted white chocolate over the biscotti.
** Recipe adapted from Giada De Laurentiis
