Almond Biscotti with Dried Cranberries

By nancytripp

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)
• 2/4 cup dried cranberries
• 12 ounces dark chocolate (for dipping)

Details

Preparation time 25mins
Cooking time 75mins

Preparation

Step 1

Preheat the oven to 350F.

Line a heavy large baking sheet with parchment paper.

Mix flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter lemon and orange zest until blended.

Stir in the nuts and cranberries.

Form the dough into a long, wide long on the prepared baking sheet.

Bake until light golden, about 40 minutes.
Cool only until you can touch it.

Place the log on the cutting board. Using a sharp, serated knife, cut the log on a diagonal into 3/4" thick 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.

To dip in chocolate:

Stir the chocolate in a bowl, set over a saucepan of simmering water until the chocolate melts.

Or, to make tempered chocolate, chop the chocolate into pieces 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).

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.

Sprinkle with sugar crystals, if desired.

Refrigerate until the chocolate is firm, about 35 minutes. Or, in our case, eat them immediately and smile.