Cranberry Orange Biscotti

cranberry orange biscotti

Happy Monday!

Well, another Holiday over. Can someone please tell me where the time is going? It feels like I blink and another month has flown by. I suppose I can at least take solace knowing that the days are growing longer and the weather is getting nicer.

Let’s also take solace in some tea and biscotti. I prefer my tea black and unadulterated. My tea of choice is an Irish or an English breakfast. With  biscotti I’m more open to flavor variations. So how about Cranberry Orange Biscotti?

cranberry orange biscotti

I’m a member of The Secret Recipe Club – a group of food bloggers who are assigned each others blogs every month in secret. The task: cook or bake something from the selected blog.

This month we were assigned the blog Everyday Mom. Rachel and I immediately agreed we wanted to try these Cranberry Orange Biscotti. Neither of us had baked biscotti before. Now that we have we don’t know what took us so long. This recipe really is quite simple, and goes perfectly with a nice hot cup of tea on these chrisp spring mornings.

cranberry orange biscotti

Cranberry Orange Biscotti

Ingredients

  • ½ cup dried cranberries
  • ½ cup boiling water
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 4 Tbsp. butter, at room temperature
  • 1 cup sugar
  • 4 eggs
  • 2 tsp. Almond extract
  • Zest from 1 orange
  • ½ cup almonds, chopped
  • Sprinkling sugar

Instructions

  1. Preheat oven 375. Line a large baking sheet with parchment paper and set aside.
  2. In small bowl pour boiling water over cranberries. Let set for 15 minutes or until plump, then drain water.
  3. Sift flour, baking powder and salt together. Set aside.
  4. In mixing bowl cream butter and sugar together until light and fluffy. Add 3 eggs, one at a time, beating each egg until fully incorporated (reserve last egg for egg wash). Mix in almond extract. Slowly add sifted dry ingredients. Mix until just incorporated. Add cranberries,orange zest, and chopped almonds, mix a few more seconds to incorporate.
  5. Turn dough out onto floured surface. Divide into two equal pieces. Roll each piece into a log about 16x2. Place on prepared baking sheet. Gently flatten logs slightly. Lightly beat last egg and brush each log. Sprinkle generously with sugar.
  6. Bake for 25 minutes or until firm to the touch. Transfer logs on parchment paper to wire rack. Allow to cool for 20 minutes. Reduce oven temperature to 300
  7. On cutting board, using serrated knife, cut logs crosswise on the diagonal into ½ inch thick slices. Arrange slices on parchment lined baking sheet. Bake for 15 minutes, flip each piece, bake for an additional 15 minutes.
http://thekeenancookbook.com/dessert/cranberry-orange-biscotti

Recipe from: Everday Mom

cranberry orange biscotti



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