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:
- Preheat the oven to 350° F. Line a baking sheet with parchment.
- Combine the flour, baking powder and salt and mix well. Fold in the cranberries and almonds (I used whole)
- In the large bowl of your stand mixer, combine the sugar, butter, eggs and almond extract and mix for about 4 minutes.
- Fold in the dry ingredients until entirely combined (I did this using my whisk attachment so I didn’t break up the cranberries.
- 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.
- Bake for 35 minutes or until golden.
- 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.
- 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.
