These crunchy, sweet Italian treats are also known as cantuccini, and are so easy to make that even a novice baker will have a successful result. The dough is baked in a log, then cut up into slices and baked again so they dry and crisp up, hence the name biscotti, which means ‘twice cooked’. They are many different ways to flavour your biscotti. This recipe, filled with cranberries, almonds and orange zest makes a delicious dunking biscuit to serve with tea or coffee. CRANBERRY AND ALMOND BISCOTTI

CRANBERRY AND ALMOND BISCOTTI
Author: 
Recipe type: Dessert
Cuisine: Italian
 
These crunchy, sweet Italian treats are also known as cantuccini, and are so easy to make that even a novice baker will have a successful result. The dough is baked in a log, then cut up into slices and baked again so they dry and crisp up, hence the name biscotti, which means ‘twice cooked’. They are many different ways to flavour your biscotti. This recipe, filled with cranberries, almonds and orange zest makes a delicious dunking biscuit to serve with tea or coffee.
Ingredients
  • ⅔ cup sugar
  • ½ cup oil
  • 2 large eggs
  • 2 Tbles grated orange zest
  • 1 tsp vanilla extract
  • 1 cup whole almonds
  • 1 cup dried cranberries
  • 1¾ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • Beaten egg mixed with a bit of water
Instructions
  1. Set oven to 180°C .
  2. Line a cookie sheet with baking paper.
  3. In a large mixing bowl, whisk the sugar, oil, eggs, orange zest and vanilla extract together. Stir in the almonds and dried cranberries and leave for about 5 mins in order for the cranberries to absorb into the wet mixture.
  4. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 30 cm long, place on the baking tray and pat down to flatten with a slight dome shape (you can flour your hands to prevent sticking). Brush the logs with the egg wash and bake for about 30 minutes, until a light golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
  5. Using a serrated knife, slice the logs into cookies just over 1 cm thick.
  6. Place these back on the baking tray, leaving just a little space between them and return them to the oven to bake for about 20 minutes, until lightly browned.
  7. Remove from the baking tray to cool completely.
Notes
These biscuits are not very sweet. If you prefer a sweeter biscuit then please feel free to add a bit more sugar.

 

 

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