Almond Cranberry Biscotti
Author: Liliana
Recipe type: Dessert
Cuisine: Italian
Serves: 36 biscotti
- 2½ cups all purpose flower
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola oil
- ½ cup honey
- ½ cup white sugar
- 2 large eggs (room temperature)
- grate orange peel from a whole orange
- 1 teaspoon vanilla bean paste (or extract)
- ¾ cup dried cranberries
- ¾ cup sliced almonds
- 1 egg, beaten
- ¾ cup sliced almonds
- In a medium bowl, blend together the flour, baking powder, baking soda, and salt together.
- In a large blowl , whisk the canola oil, honey, white sugar, eggs, orange peel and vanilla bean.
- Stir in the flour mixture.
- Then stir in ¾ cup dried cranberries and ¾ cup sliced almonds.
- Dough will be sticky. Cover and refrigerate for one hour.
- Preheat oven to 350 degrees F.
- Line a large baking sheet with parchment paper.
- With floured hands place dough directly onto middle of baking sheet.
- Form a log 16 inches long and approximately 4 inches wide.
- Brush top with beaten egg and sprinkle with almonds.
- Bake for 25-30 minutes or until springy to the touch.
- Remove cookie sheet from oven and turn down oven temperature to 325 degrees F.
- Let log cool on cookie sheet. for about 15-20 minutes.
- Carefully remove log from cookie sheet and place on cutting board.
- Cut log into ½ inch slices using serrated knife.
- You should get 32 biscotti including the ends.
- Place biscotti in a standing position back on cookie sheet.
- Place back in oven for 15 minutes.
- Remove cookie sheet from oven and let biscotti cool.
These biscotti are great for dunking into coffee (I prefer espresso) or tea.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2015/12/16/almond-cranberry-biscotti/
3.5.3217