Cranberry Almond Biscotti

As a lover of coffee, I’m also a huge fan of treats that perfectly complement a good cup of joe – and a biscotti is one of them.  I like to think of them as a cross between a cookie and bread, but twice baked. These almond biscotti are tart from lemon zest and sweet with bursts of dried cranberries, which is the perfect pick-me-up for a Monday morning.

To start, preheat the oven to 350 degrees and line a large sheet tray with parchment paper. (I used wax paper because it’s what I had on hand – such a rebel thing to do, right?) In a medium bowl, mix 2 cups of flour with 1 1/2 teaspoons of baking powder, and then set aside.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

In a large bowl, beat 3/4 cup of sugar with 1 stick of unsalted, room temperature butter, 1 teaspoon of lemon zest and 1/4 teaspoon of salt. Once combined, beat in two eggs one at a time. Finally, add the flour mixture in batches to the wet ingredients. The batter will become very thick and sticky. Use a spoonula to fully incorporate any residual flour on the side of the bowl.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Stir in 2/3 cup of dried cranberries (or any other fruit you like) and 3/4 cup of almonds (or any other nut you prefer).

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Form the batter into roughly a 13 inch long by 3 inch wide loaf in the center of the sheet tray, and place into the oven for 40 minutes.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Remove the biscotti loaf from the oven and allow it to cool for 30 minutes. It will be lightly golden in color.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
IMG_0163
Photo By: Stefanie Goodman
Phoyo By:
Photo By: Stefanie Goodman

After the biscotti loaf has cooled, use a serrated knife to cut one-inch diagonal slices.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Don’t forget to snack on the crumbs! After all, a good baker taste tests everything they feed to their adoring fans and hungry patrons.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

Arrange the biscotti cut side down and place in the oven for another 20 minutes.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

When the buzzer chimes, your biscotti is done! Let them cool and then they’re ready to be enjoyed alongside a delicious cup of coffee, tea, or even on their own.

*Baking Pro Tip: For added sweetness, dip half of the biscotti into melted chocolate of your choice.

Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman
Photo By: Stefanie Goodman

This recipe is based off of Giada’s Holiday Biscotti.

Ingredients:

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1 stick unsalted, room temperature butter
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup almond slivers
  • 2/3 cup dried cranberries
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