Recipe by Sydney Mike
This recipe for a wonderful biscotti comes from The Joy of Cranberries: The Tangy Red Treat -- A cookie indlugence for the cranberry fan! Preparation time neither includes time to cool before slicing nor time for final cooling.
Top Review by pyropixie6
So i tried this for my first attempt making biscotti. I left out the cranberries and used white choclate chips instead. The most frustrating part, was how crumbly they were, near the end I added 2more tablespoons of oil to help it try and stick together. I will probably subtitute the oil for butter next time, I also added some unsweetend baking cocoa and cinnamon to the mix for more flavor. Even though I had crumbly logs the taste was great with the chocolate and cinnamon.
- 2 3⁄4 cups all-purpose flour
- 1 cup granulated sugar
- 3⁄4 cup dried cranberries
- 1⁄2 cup semi-sweet chocolate chips
- 2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 3 large eggs, beaten
Directions See How It's Made
- Preheat oven to 350 degrees F.
- In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
- In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
- Add egg mixture to flour mixture & blend well.
- Knead dough on lightly floured surface until smooth.
- Divide dough in half & shape each half into an 8-inch long log.
- Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
- Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
- Meanwhile, reduce oven heat to 325 degrees F.
- Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
- Return slices to oven & bake an additional 15-20 minutes.
- Remove from oven, & transfer slices to wire rack to cool completely.