Saturday, March 3, 2012

Cranberry and Orange Biscotti

Cranberry and Orange Biscotti

(Adapted from the Barbara Karoff's The best 50 Biscotti Recipes (Bristol Publishing, 1995). Loved the way this came out.

3 cups All-purpose Flour (plus some for shaping biscotti)
1 1/2 tsp Baking Powder
1 cup Sugar (plus some for topping)
1/2 cup Unsalted Butter or Margarine (room temperature)
1 tsp Orange Extract
2-3 tbsp Grated Orange Rind (around one large orange)
3 Large Eggs
1 1/2 cup Dried Cranberries
3/4 cup Sliced Almonds

1. Preheat over to 350 degrees.
2. Combine dry ingredients (flour and baking powder) and set aside.
3. Combine in a mixer or mixing bowl butter or margarine and sugar until blended. Then add orange extract, orange rind, and eggs. Then blend until thoroughly mixed.
4. Slow the mixer and add the flour/baking powder mix slowly until blended. Then add cranberries and almonds.
5. You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with sugar.
6. Bake at 350 for 25 minutes (test with a toothpick that it comes out clean). Let cool on the baking sheet for about twenty minutes (leaving the oven on).
7. Using a spatula, transfer the logs to a cutting board. Using a serrated knife (electric knives work great), cut on the diagonal into 3/4" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20 minutes.

Store in an airtight container and enjoy!

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