I wanted to bake a semolina loaf tonight, but realized late in the evening that I was out of yeast. . .
Instead, I decided to make Cranberry, Vanilla, Almond Biscotti. I made biscotti for the first time about 6 months ago and I am still amazed how easy it is.
Craberry Vanilla Almond Biscotti
I based this recipe on Martha Stewart’s Pecan Cranberry Biscotti Recipe.
Here is the recipe with my modifications:
Preheat oven to 350F
In one large bowl combine 2 and 1/2 C unbleached all-purpose flour, 1 tsp baking powder, a pinch of salt, and 1 and 1/4 C sugar.
In a second bowl whisk 4 eggs and 1 and 1/2 tsp vanilla.
Combine all and mix until a dough begins to form.
Add 1 C dried cranberries and a 1/2 C slivered almonds. Stir to combine.
Once the dough begins to smooth out, use floured hands to further incorporate the dry ingredients.
Form into a log (about 12 inches long, 4 inches wide, and 1 – 1 and 1/2 inches thick).
Dust with sugar.
Bake on a prepared baking sheet for 25-30 minutes or until golden brown.
Remove from oven and allow to cool (this allows it to firm up before cutting).
Reduce heat to 285F
With a serrated knife cut short-ways into 1 inch pieces.
Return the pieces on their fat side to the baking sheet and bake for 20 min or until golden brown.
Remove from oven and flip each biscotti piece over and return to the oven for another 20 min.
Remove from oven and allow the pieces to cool on a wire rack.
Place in an airtight container.
Biscotti keeps for quite a long time. It will become harder, but all the better for dipping in coffee. Keeping the same basic recipe, other ingredients can be substituted for the cranberries and almonds. I’ve tried chocolate pieces and walnuts or lemon zest and almond before with success. Also, once baked the biscotti is easy to dip in melted chocolate.