Biscotti are Italian biscuits that originated in the city of Prato. Traditionally, they are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink like espresso, milk, hot chocolate, or even wine. These biscuits are the perfect treat year-round and can be baked ahead in big batches, because they are twice-baked and last longer than “wet” cookies.
Almond and Cranberry Biscotti
- 250g flour
- 1tsp baking powder
- 1 pinch of salt
- 120g granulated sugar
- 2 eggs
- 1 egg white
- 60ml Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
- 1tsp honey
- 1tsp almond extract
- 1tsp vanilla extract
- 100g dried cranberries
- 100g toasted almond slivers
Sift together the flour, baking powder, and salt.
In a separate bowl, whisk together the sugar, eggs and oil until the mixture is pale in colour.
Add the honey, almond and vanilla extract and combine.
Stir in half the flour mixture and combine until almost all the flour has been incorporated into the mixture.
Stir in the remaining flour mixture and mix in the almonds and dried cranberries.
Cover with plastic wrap and refrigerate for one hour.
Preheat the oven to 180 degrees Celsius and lightly grease two baking sheets.
Remove the dough from the refrigerator and divide into two equal pieces. On a very lightly floured surface, roll each piece into a log.
Place two logs on each baking sheet and bake for 25 minutes.
Remove from the oven and turn the temperature to 120 degrees Celsius.
Cool for 10 minutes, then slice the logs into half-inch thick cookies.
Lay the cookies flat onto the baking sheet and pop back into the oven for 20 minutes to dry out.
Serve with espresso.
Or watch the video on how to make the most delicious Almond and Cranberry Biscotti:
Geplaatst door Olive Pride op Zondag 3 december 2017