Cranberry & Almond Biscotti

Cranberry & Almond Biscotti
Adapted from keyingredient.com
Cranberry & Almond Biscotti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 2

    cups all-purpose flour (I used unbleached)

  • 1 1/2

    teaspoons baking powder

  • 3/4

    cup sugar

  • 1/2

    cup (1 stick) unsalted butter, room temperature

  • 1

    teaspoon grated lemon zest*

  • 1

    teaspoon grated orange zest*

  • 1/4

    teaspoons salt

  • 2

    large eggs

  • 3/4

    cup sliced almonds (or pistachios)

  • 1/2

    cup dried cranberries

  • 12

    ounces dark chocolate (for dipping)

  • NOTE: I used 1/2 tsp of Flor Di Sicilia, a few drops of pure orange oil (not extract) and lemon oil, purchased online at King Arthur Flour. Loved it!

Directions

Preheat the oven to 350F. Line a heavy large baking sheet with parchment paper. Whisk flour, salt and baking powder in a medium bowl to blend. Using stand mixer (or a hand-held mixer), beat the sugar and butter until fluffy—about 2 minutes. Add the eggs. Add the lemon and orange zest until blended. Add about 1/3 of the flour, on low speed. Add the nuts and cranberries and then add more of the dry ingredients, a little at a time. Form the dough into a long, wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. NOTE: Because I prefer a chewier texture on the inside, I underbaked mine by about 5 minutes. Cool only until you can touch it. Place the log on the cutting board. Using a sharp, serrated knife, cut the log on a diagonal into 3/4”thick slices. NOTE: I found that cutting straight down, rather than sawing, made for less crumbs or broken slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes*. Transfer the biscotti to a rack and cool completely. NOTE: I baked mine at 325F and turned them over after 7 minutes. My biscotti turned the way I prefer them to be—lightly golden, lightly crispy on the outside, and soft on the inside. If you prefer yours to be hard and crunchy, bake at 350F. To dip in chocolate: Stir the chocolate in a bowl, set over a saucepan of simmering water until the chocolate melts. To make tempered chocolate, chop about 2 cups of the chocolate into pieces (or chocolate chip Morsels) and place ¾ of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining ¼ of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer. (per Ina Garten). To keep the chocolate smooth, I set the bowl over a pot of low-simmering water (the water shouldNOTtouch the bottom of the bowl). Submerge half of the biscotti (rather than one end, so you can get chocolate in each bite) into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet (chocolate side up) for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes. Or, in our case, eat them immediately and enjoy!

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