Cranberry Almond Biscotti - Big Mill Bed & Breakfast - Williamston, North Carolina Bed and Breakfast Inn

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USA : North Carolina : Williamston : Big Mill Bed & Breakfast


Cranberry Almond Biscotti [rate this recipe]
Ingredients: 2½ cups all-purpose flour 1¼ cup sugar 1 teaspoon baking powder 3 medium eggs 2 egg yolks 1 teaspoon vanilla flavoring 1 teaspoon almond flavoring ½ cup dried sweetened cranberries like Craisins 1½ cup sliced almonds (reserve ¼ cup) Zest of one lemon or lime
Directions: Preheat oven to 275 degrees. Grease cookie sheet. Mix flour, sugar and baking powder in a large mixing bowl. In another large bowl mix eggs and egg yolks together. Add vanilla, almond flavoring, cranberries and 1¼ cup of the nuts and the zest to the eggs. Gradually add the dry mixture to the wet mixture, stirring until just barely blended. Sprinkle flour on your work surface or cutting board. Using greased hands, form dough into three 4-inch by 9-inch rolls that are 2 inches thick. Place on greased cookie sheet, making sure the rolls are several inches apart. Press reserved almonds on top of the shaped dough. Bake for 20 to 25 minutes or until the dough is no longer "doughy". Remove from oven and cool slightly. (You must not cool the dough too much because it will get too hard to cut). When cooled slightly, cut through each roll at an angle into 1 ½ inch pieces. Turn each piece on its side and place on the cookie sheet. Bake again for 10 to 15 minutes. Remove from oven and turn each piece onto another side. Bake for 10 more minutes. If you prefer softer biscotti, omit the last 10 minutes of baking. The biscotti will keep for several weeks if stored in an airtight container. Yield: 36 to 40 Biscotti Serving suggestions: Serve with morning or evening coffee for dunking. Biscotti is also great with afternoon tea.

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