ALMOND CRANBERRY BISCOTTI

I have always liked biscotti.  I like it plain and also coated with chocolate.  On occasion I have dipped my biscotti in my coffee or tea.  There are many different ingredients you can include to make biscotti including nuts, cranberries and chocolate chips.  For this recipe, I used chopped almonds and dried cranberries.  You can also use unsalted roasted shelled whole pistachio nuts.


In making this recipe I decided to use only half of the sugar and used 1/3 cup regular sugar and 1/3 cup splenda.  I don't like my biscotti overly sweet.  I also rolled out the log to 15 inches in length instead of 12 inches.  Because I used a convention oven to bake the biscotti, it took 30 minutes to bake the log.  I did bake the slices for a second time for 20 minutes as the recipe calls for.

Mixing in the food processor.

The log is flattened down to 15 inches in length.

Out of the oven and cooling.

Biscotti log has been sliced and ready for second baking. 

Out of the oven and cooling off before sampling.

ALMOND CRANBERRY BISCOTTI

INGREDIENTS:

2 2/3 cups all purpose flour

1 ½ tsp baking powder

½ tsp kosher salt

1 ¼ cups sugar

8 tbsp unsalted butter or margarine

3 eggs

¾ cup roasted almonds, chopped or lightly toasted shelled pistachios

½ cup dried cranberries

2 tbsp orange zest

3 tbsp cornmeal

DIRECTIONS:

Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper.  Set aside.  In a medium bowl, mix together the flour, baking powder and salt.

Into the bowl of a mix master or food processor fitted with a mixing paddle attachment, beat the sugar and butter on medium speed until light and fluffy (1 to 2 minutes).  On low speed, add the eggs one at a time mixing thoroughly after each addition.  Add the almonds, cranberries and orange zest.  Mix on low speed until combined.  Add the cornmeal, mix again until combined.  Add the flour mixture to this wet mixture and mix on low until the dough comes together.

Turn the dough out on a lightly floured surface and roll into a 12 inch log.  Transfer to the parchment lined baking sheet and gently flatted the log until it is about 1 inch thick.  Bake for 45 minutes or firm to the touch.  Be careful to not over bake.   Set aside after baking for 10 to 15 minutes.  Using a serrated knife, cut the loaf into 1/2 to 3/4 inch slices.  Arrange the slices on parchment lined baking sheets and bake at 350 degrees F for 20 minutes and flip the slices over after 10 minutes.  You want the slices to be lightly toasted.  Set aside and cool.  Makes about 20 plus biscotti.  The number of slices depends on how thick you make each one when slicing the log.

Adopted from Oprah magazine, December 2011