The original recipe was from a Craisins ad! I've increased all the goodies and bumped up the flavoring, ending up with the best freakin' biscotti you'll ever have (assuming you like biscotti that has no butter so is really quite hard - no crumbly stuff here). My friends will not let me make any of my old biscotti recipes anymore - just this one ;D
Cranberry Almond Biscotti
2 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 egg whites
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup sliced almonds
8 ounces dried cranberries
Preheat oven to 325. Combine dry ingredients in a mixer bowl. Whisk together eggs, egg whites and extracts in a separate bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly.
Divide batter in half and on cookie sheet, pat each half into a log approximately 14 inches long and 1 1/2 inches wide. Bake for 30 minutes or until firm. Remove from cookie sheet and cool on a wire rack for 10 minutes.
Reduce oven temperature to 300. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake for an additional 30 minutes minimum. Cool and store loosely covered. Makes 3 dozen.
Preheat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1 inch baking pan. In small bowl, combine flour, cocoa, baking powder and baking soda; set aside.
In large mixer bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. Shape into 2 (12 inch) long logs. Flatten slightly. Place in prepared pan.
Bake 25 minutes. Cool in pan on wire rack 5 minutes. Cut into 1/2 inch thick slices; return slices to pan, cut sides down, like cookies and bake 20 minutes longer. Cool completely. Yields: 4 dozen.
or
ALMOND-ORANGE BISCOTTI
Vegetable shortening & flour, for baking sheet
2 1/4 c. all purpose flour
1 1/4 c. sugar
1/4 tsp. baking soda
Pinch of salt
3 eggs, lightly beaten
1 tbsp. vegetable oil
1/4 tsp. almond extract
Finely grated zest of 1 orange
1/2 c. coarsely chopped almonds
1. Preheat oven to 350 degrees.
2. Grease and flour a baking sheet. Shake off excess.
3. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture.
4. To the well add remaining ingredients. With your hands, work dry mixture with liquids until a dough has formed. Divide the dough in half.
5. On a lightly floured surface, shape dough into two flat bottomed cylinders, 1" high, 2 1/2" wide and 8" long. Remove each to the baking sheet.
6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slightly.
7. Holding a long sharp knife by the handle and tip; cut cylinders diagonally into 3/4" slices. Carefully place slices back on baking sheet, cut sides down; return them to the oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit. Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crumbly. Yield: 20 to 24 biscotti.
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The original recipe was from a Craisins ad! I've increased all the goodies and bumped up the flavoring, ending up with the best freakin' biscotti you'll ever have (assuming you like biscotti that has no butter so is really quite hard - no crumbly stuff here). My friends will not let me make any of my old biscotti recipes anymore - just this one ;D
Cranberry Almond Biscotti
2 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
2 egg whites
2 teaspoons almond extract
1 teaspoon vanilla extract
1 cup sliced almonds
8 ounces dried cranberries
Preheat oven to 325. Combine dry ingredients in a mixer bowl. Whisk together eggs, egg whites and extracts in a separate bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly.
Divide batter in half and on cookie sheet, pat each half into a log approximately 14 inches long and 1 1/2 inches wide. Bake for 30 minutes or until firm. Remove from cookie sheet and cool on a wire rack for 10 minutes.
Reduce oven temperature to 300. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake for an additional 30 minutes minimum. Cool and store loosely covered. Makes 3 dozen.
Here are a variety of biscotti recipes.
Biscotti Recipes - http://www.gourmet-living.com/category.html?catego...
CHOCOLATE BISCOTTI
1 1/2 c. all-purpose flour
1/2 c. cocoa
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2/3 c. sugar
3 tbsp. butter, softened
2 eggs
1/2 tsp. almond extract
1/2 c. almonds, coarsely chopped
Preheat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1 inch baking pan. In small bowl, combine flour, cocoa, baking powder and baking soda; set aside.
In large mixer bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. Shape into 2 (12 inch) long logs. Flatten slightly. Place in prepared pan.
Bake 25 minutes. Cool in pan on wire rack 5 minutes. Cut into 1/2 inch thick slices; return slices to pan, cut sides down, like cookies and bake 20 minutes longer. Cool completely. Yields: 4 dozen.
or
ALMOND-ORANGE BISCOTTI
Vegetable shortening & flour, for baking sheet
2 1/4 c. all purpose flour
1 1/4 c. sugar
1/4 tsp. baking soda
Pinch of salt
3 eggs, lightly beaten
1 tbsp. vegetable oil
1/4 tsp. almond extract
Finely grated zest of 1 orange
1/2 c. coarsely chopped almonds
1. Preheat oven to 350 degrees.
2. Grease and flour a baking sheet. Shake off excess.
3. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture.
4. To the well add remaining ingredients. With your hands, work dry mixture with liquids until a dough has formed. Divide the dough in half.
5. On a lightly floured surface, shape dough into two flat bottomed cylinders, 1" high, 2 1/2" wide and 8" long. Remove each to the baking sheet.
6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slightly.
7. Holding a long sharp knife by the handle and tip; cut cylinders diagonally into 3/4" slices. Carefully place slices back on baking sheet, cut sides down; return them to the oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit. Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crumbly. Yield: 20 to 24 biscotti.