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Cranberry Biscotti Recipe

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This recipe for Cranberry Biscotti is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c dried cranberries
2 eggs
3/4 c sugar, plus extra for topping
1/2 c vegetable oil
2 T orange zest
1 tsp cinnamon
1 1/4 tsp baking powder
1 tsp vanilla
1/2 tsp almond extract
1/4 tsp salt
2 c all-purpose flour
1 c slivered blanched almonds
Directions:
Directions:
Preheat oven to 350º.

Place cranberries in a bowl with hot water, cover let stand for 10 minutes; drain and set aside.

In a large bowl; combine the eggs, 3/4 c sugar, oil, orange zest, cinnamon, baking powder, vanilla and almond extracts and salt. Whisk to blend. Add flour, nuts and cranberries and stir until dough forms. Turn out onto a heavily floured surface and knead until smooth, about 20 turns, adding more flour as needed if sticky. Divide dough in half.

Continue working on floured surface, form each half into 2 inch diameter logs. Carefully transfer to an un-greased baking sheet, spacing them well apart. Sprinkle with sugar.

Bake until golden brown and firm to touch, about 30 minutes. Let cool for 10 minutes.

Leave oven on.

Using a spatula, carefully transfer logs to a work surface. With a serrated knife, cut on the diagonal, into 1/2 inch thick slices. Return to baking sheet, cut - side down. Bake until brown, about another 20 minutes or more.

Transfer to wire rack too cool. Store in an air-tight container at room temperature for up to 2 weeks.
Number Of Servings:
Number Of Servings:
3 doz

 

 

 

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