These Cranberry Almond Biscotti make a great teatime snack with your coffee

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
3/4 cup sliced almonds
1/3 cup dried cranberries
2 tablespoons grated orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

How to
1Adjust oven rack to middle position and heat oven to 180C. Line baking sheet with parchment paper. Whisk flour, baking powder and salt together in small bowl.

Using a stand mixer fitted with the paddle attachment, beat butter and sugar together at medium-high speed until light and fluffy. Reduce speed to low and add eggs one at a time, then add almonds, cranberries, orange zest, vanilla and almond extracts until combined, about 30 seconds, scraping down bowl as needed. Stir in flour mixture until just combined.

Halve dough and turn each portion onto prepared baking sheet. Using floured hands, quickly stretch each portion of dough into rough 30cm-by-5cm loaf, placing them about 7cm apart. Pat each loaf to smooth it. Bake until loaves are golden and just beginning to crack on top, about 35 minutes, rotating baking sheet halfway through baking.

Let loaves cool for 10 minutes; reduce oven temperature to 160C. Using a serrated knife, cut each loaf diagonally into 2cm slices. Lay slices cut side up about 1/2 inch apart on baking sheet and return them to the oven. Bake until lightly golden on both sides, about 15 minutes, turning over each piece halfway through baking. Immediately transfer biscotti from baking sheet to wire rack and let cool completely.

Recipe courtesy of Foodista. Available under a Creative Commons Attribution License.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)