I came across this recipe today while cleaning up the kitchen, now that all the holiday baking is done. I've made these biscotti for gifts at Christmas for family and friends the past few years, and we really enjoy them. I have modified the original recipe I found on Epicurious, cutting down the sugar and eliminating the white chocolate drizzled on top. You can try both recipes and see which you prefer!
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly.
Bake logs until golden brown (logs will spread), about 35 minutes. Remove from oven and leave on baking sheet to cool about 15 minutes. Maintain oven temperature. Transfer logs to work surface. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 8 minutes; turn biscotti over. Bake another 8 minutes. Transfer biscotti to rack to cool completely. Makes about 28 biscotti.
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