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Archive for December 17th, 2018

Late last summer, I did some prop shopping for a prop-stylist colleague who was swamped and needed a hand. It’s a lot of work, don’t get me wrong, the shopping bit is fun but there is a lot of schlepping! And you have to be extremely organized to be able to return some of the props that weren’t used! That being said, it’s a job I don’t envy, they earn every penny and then some. While I was waiting for a store to open, I stopped into an Italian cafe for a coffee and biscotti. The coffee was fine but the biscotti was atrocious, it was soggy! Imagine that. Such an unsatisfying treat. The worst. So I had to make my own! These definitely hit the spot!

Cranberry and Almond Biscotti Revisted

Makes about 30 biscotti

Ingredients:

  • 320 g AP unbleached flour
  • 4 g baking powder
  • 3 g salt
  • 340 g sugar
  • 125 g butter, room temperature
  • 2 large eggs
  • 7 mL almond extract
  • 150 g frozen cranberries, defrosted
  • 70 g almonds, toasted

Directions:

  1. Preheat the oven to 350° F. Line a baking sheet with parchment.
  2. Combine the flour, baking powder and salt and mix well. Fold in the cranberries and almonds (I used whole)
  3. In the large bowl of your stand mixer, combine the sugar, butter, eggs and almond extract and mix for about 4 minutes.
  4. Fold in the dry ingredients until entirely combined (I did this using my whisk attachment so I didn’t break up the cranberries.
  5. Divide the batter in half and shape into relatively skinny logs on the parchment, leaving sufficient space between the two as they will spread during baking.
  6. Bake for 35 minutes or until golden.
  7. Remove logs from the oven and transfer to a cutting board. Using a serrated knife, slice each log into 1.5 cm slices. Place cut-side down on the baking sheet (reuse the original parchment) and bake for 10 minutes, flip and continue to bake for 5 more minutes or until lightly golden. Cool completely.
  8. Store in an air-tight container or freeze. Serve with coffee or tea.

You’ll need to bake these a little longer because the cranberries are moist.

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