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Ingredient
Cranberry and Almond Biscotti
Introduce
Chef :
Santy CoyCranberry and Almond Biscotti
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Ingredient
Food ration :
20 cookiesCooking time :
1 hour 20 minutes
2 cups
flour
125 g
unsalted butter
1 1/2 tsp
baking powder
1/2 tsp
salt
1/2 cup
brown sugar
1/2 cup
caster sugar
2
eggs
1 1/2 tsp
almond extract
1 tsp
vanilla
1 cup
almond slices
1 cup
fried cranberries
Cooking instructions
* Step 1
Preheat oven to 170ºC. Line a baking sheet with parchment paper.
* Step 2
Using an electric mixer, soften the butter. And add brown sugar and castor sugar together until creamy.
* Step 3
Add eggs, vanilla extract, almond extract and lemon zest. Mix until well combine.
* Step 4
Add chopped almond and dried cranberries.
* Step 5
In a medium bowl, whisk together all-purpose flour, baking powder and salt.
* Step 6
Add flour mixture to mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
* Step 7
Shape the dough into a ball and then use your hands to shape into a log until they are about 3/4 thick. Gently press the sides and ends of the log to even them out and flatten them.
* Step 8
Bake for 25 minutes until lightly golden and the center of the log in almost firm and bounces back when touched.
* Step 9
Let the log cool on the baking sheet for 30 minutes.
* Step 10
Use sharp knife to cut the log into biscotti shape, on the diagonal. Press down with the knife, rather than sawing.
* Step 11
Place the biscotti, cut side up, on the baking sheet.
* Step 12
Bake for 12 - 16 more minutes, until dry. The center of the cookies will be slightly soft and will crisp as they cool.
* Step 13
Serve the biscotti with an espresso coffee.
* Step 14
* Step 15
Store biscotti in an airtight container at room temperature for 1- 2 weeks or in the freezer for 3 months.
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