Hello again everyone! It’s Rosemary from an italian in my kitchen back with another delicious recipe. This week I would like to share with you an Italian cookie, called Biscotti. In English Biscotti means baked twice, but don’t let that scare you because these are really easy to make and really yummy.
Biscotti are a typical Italian cookie usually made at Christmas time, but I actually think they are perfect any time. They are the perfect companion to a cup of tea or coffee.
Biscotti are usually really hard, but this version is a little softer because I used butter. If you like the harder type just substitute the butter for oil. These are tasty on their own or dipped in some melted semi sweet chocolate. Whichever way you make these Cranberry and Almond Biscotti, you won’t be disappointed. Enjoy!
Cranberry and Almond Biscotti
- 1/4 cup butter or vegetable oil
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 cup dried cranberries
- 1 cup slivered almonds
- Pre-heat oven to 300°.
- In a large bowl mix together butter (or oil) and sugar until well blended. Mix in vanilla, then beat in 1 egg at a time.
- In a smaller bowl, combine flour, salt and baking powder, gradually stir into egg mixture. Mix in cranberries and nuts. Batter will be heavy and sticky. Refrigerate for approximately 30-60 minutes.
- Remove from fridge and form 4 or 5 logs (lightly flour hands for easier rolling).
- Place on a cookie sheet lined with parchment paper.
- Bake in pre-heated oven for 30- 35 minutes or until logs are light brown.
- Remove from oven and set aside to cool for 10 minutes. Reduce heat to 275°
- Cut logs on the diagonal into 3/4 inch slices.
- Lay on side on the parchment covered cookie sheet. Bake approximately 8-10 minutes, until dry. Cool. Dip in chocolate if desired. Enjoy!
You may want to try some other tasty sweets from An Italian in my kitchen.