Cranberry Almond Biscotti (Twice Baked)
2 Cups Flour (Unbleached All-Purpose)
1 Cup Sugar
½ Tsp Baking Powder
½ Tsp Salt
4 Tbsp (½ stick) COLD Butter
1 Tbsp Milk
2 Large Eggs
½ Tsp Vanilla Extract
½ Cup Dried Cranberries
1/4 Cup Sliced Toasted Almonds
Preheat Oven at 350 degrees. Grease a baking tray and set aside (Crisco or Pan baking spray is fine)
In a small put the 2 eggs, Vanilla and milk. Whisk together. Set aside.
In a large bowl combine flour, sugar, baking powder and salt. Sift so the mixture is blended well. Running a whisk through it works as well.
Now prepare to use your hands. Cut the butter into small chunks and add to flour mixture. Then with your hands in the mix, break up the butter and blend it with the mixture using your fingers. You want this dry mixture to appear like crumbs. Once you have a good mix, add cranberries and almond. Run them evenly through the mixture with your hands. Now, create a well in your dry bowl and pour in your wet ingredients. Stir this mixture with a wooden spoon until it is too hard to mix. The mixture will be crumbly.
From here finish mixing your ingredients with your hands like kneading bread., then roll it into a ball. Transfer your mixture to a floured surface and roll out your ball to resemble a 10-12" log. Bring your dough over to prepped baking tray. Using your hands flatten the log into a large oval shape. It should now be 6" wide and 20" long or more.
Bake for 30 minutes
When you take it out of the oven, let it cool for only 5 minutes. Then with a sharp knife cut the biscotti out into 3/4 inch wedges. You should get about 12-15 pieces. After cutting, flip the biscotti wedges on their sides and place back in the over for 10-12 more minutes.
Pairs Well With
Another best selling Biscotti of Mine. One of my favorite flavors too!
The longer your second bake it, the harder the biscotti is. I like mine soft and dense and rebake for only 8 minutes!