This winter we had a lot of snow. And by a lot, I’m talking over a metre (yard) high piled up on our front yard. It’s been really crazy. I’ve talked about our wonderful neighbours before and I just have to say something again. It snowed about 10cm (4 inches) overnight and by the time we had gotten up the next morning, our wonderful neighbour John had shoveled our sidewalk, all 59 feet of it and even some of our other neighbour’s sidewalk too! Isn’t that nice? As a thank you I made a batch of biscotti, a little different than this version I made last year to give them after all, I wouldn’t want to discourage such neighborly behavior!
Almond, Cranberry and Orange Biscotti
Makes about 4 dozen little cookies
Plus a small amount of dark chocolate, melted with a little butter (just enough to drizzle).
- Preheat the oven to 350°F or 180°C.
- Toast the whole almonds on a baking sheet for 10-12 minutes. Cool completely.
- Combine the flour, baking powder, salt, orange zest and nuts in a medium-sized bowl.
- In another bowl, whisk the eggs together with the sugar, melted butter, vanilla extract and almond extract ; stir the wet ingredients into the flour/nut mixture and combine until a sticky dough forms.
- Transfer to a floured surface and form the dough into two narrow logs about 30 cm or 12 inches long.
- Place the logs onto an ungreased baking sheet and brush with the beaten egg whites.
- Bake for about 25 minutes. Remove from the oven and allow to rest for about 6 minutes and then slice into 1 cm or 0.5 inch thick diagonal slices. Return slices to the cookie sheet and bake again for about 15-20 minutes or until golden brown. Allow to cool.