Esther's Christmas Biscotti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
1 ¾ cup flour
2 tsp. baking powder
¾ cup slivered almonds
¾ cup dried cranberries
2 eggs
3/4/cup sugar
1/3 cup butter, softened
2 tsp. vanilla
1 tsp. almond extract
2 TSR. grated orange peel
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Directions: |
Directions:Pre-heat oven to 350º
Chop cranberries and slivered almonds to the desired size - I use a food processor and pulse them together a few times until coarsely chopped.
Combine cranberry mixture with flour and baking powder in large bowl. In a smaller bowl mix remaining ingredients and add to the cranberry mixture (can be very sticky).
Turn dough onto floured board. Roll and knead briefly, sprinkling with flour as needed to handle.
Cut dough in half and form two 12” logs. Place on greased baking sheet and brush with lightly beaten egg white.
Bake 20 minutes at 350F (25 minutes at 325F in convection oven.
Remove from oven. Cool 6 minutes on a rack.
Slice loaves diagonally in ¾” slices. Return the slices to the baking sheet standing upright.
Return baking sheet to 350F oven for 15-17 minutes.
Cool on rack; store in airtight containers.
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Number Of
Servings: |
Number Of
Servings:12 or more |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: Family gifts to friends were always baked, and this was the one recipe my mother still made and delivered to friends in her later years.
More recently it has become a breakfast snack for her old TCGC 18 Hole group, and a ski trip staple!
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