This was my 1st time makin biscottis... they take alot of work & time to make so ...If anyone makes you Biscottis you should really appreciate them, Just sayin ;)
Original recipe here: Almond Biscotti
Cranberry Almond Biscotti
3 ½ cups all-purpose flour
1 ½ cups sugar
½ cup brown sugar
2 ½ teaspoons baking powder
1 teaspoon salt
2 cups slivered almonds, toasted
4 large eggs
3 teaspoons almond extract
1 ½ cups sugar
½ cup brown sugar
2 ½ teaspoons baking powder
1 teaspoon salt
2 cups slivered almonds, toasted
4 large eggs
3 teaspoons almond extract
1 bag of dried cranberries ( I didnt measure how much I added to my dough)
plus bakin chocolate to melt and drizzle
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Stir in almonds. In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.
The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough. Transfer dough to a floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 ½ inches high and 2 ½ inches wide. The logs will spread out a little, so keep this in mind. Place on a parchment lined baking sheet (or silicone mats), and sprinkle with remaining sugar. Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.
plus bakin chocolate to melt and drizzle
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Stir in almonds. In a small bowl, whisk together eggs and almond extract; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.) If the dough will just not stick together, add water one tablespoon at a time until the dough just stays together.
The dough will be very sticky, so have your surfaced floured and baking sheet ready before you start to knead the dough. Transfer dough to a floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 ½ inches high and 2 ½ inches wide. The logs will spread out a little, so keep this in mind. Place on a parchment lined baking sheet (or silicone mats), and sprinkle with remaining sugar. Bake the logs until they are puffed and outside is firm (the tops may crack), about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours.
Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices on two parchment-lined baking sheets. Bake until crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.
One of my daughters just loves Biscottis. I wonder if she would have the patience...
ReplyDeleteWow! I'm soooooo proud of you! (Coming from the Biscotti Queen! HAHAHA)
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