"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Suzanne's Biscotti Recipe

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This recipe for Suzanne's Biscotti, by , is from The Accounting Department Guide to Food, Friends and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne McKelvie


2 3/4 c. and 2 tbsp. flour
3 tsp. baking powder
1/4 tsp. salt

3 large eggs
3/4 c. and 2 tbsp. sugar
1 tsp. vanilla extract
4 oz. (1 stick) unsalted butter

1/2 c. chopped dry roasted almonds
1/2 c. dried cranberries

Whisk flour, baking powder, and salt together in a small bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment:
1. Beat eggs until foamy.
2. Gradually add sugar.
3. Add vanilla extract.
4. Add butter, melted completely. Be careful not to melt butter to the point where it's hot.
5. Slowly mix in flour mixture.
6. Add almonds.
7. Add cranberries.

Divide dough in half and shape into logs on top of cookie sheet lined with 2 pieces of plastic wrap. Wrap up like a cookie log and chill for 45 minutes on top of a cutting board so logs won't lose their shape.

Place logs on a parchment lined cookie sheet. Leave space along each side and in between the logs. Flatten tops of each log. They'll rise when baked.

Bake at 325 degrees for 25 minutes.
Bake additional 15 minutes at 300 degrees.

Cool 20-30 minutes. Then slice with a serrated knife and place each cookie on cookie sheet "standing up".

Bake at 250 degrees for 1 hour.

Store in a cookie tin.




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