Cranberry & Chocolate Biscotti
Source of Recipe
ww recipes
List of Ingredients
1 1/2 cups (375 ml) sugar
1/4 lb (110 g) butter at room temperature
2 eggs
2 tsp (10 ml) grated orange zest
1 tsp (5 ml) baking soda
3 cups (750 ml) all-purpose flour
1 cup (250 ml) blanched, sliced almonds
1 cup (250 ml) dried cranberries
1/2 cup (125 ml) chocolate morsels
Recipe
Using an electric mixer, blend the sugar and butter until light and
fluffy. Beat in the eggs, one at a time, followed by the remaining
ingredients. Transfer to a floured surface and work the dough just
enough to form it into two logs about 12 inches (30 cm) long and 3
inches (8 cm) wide. Place the logs at least 3 inches (8 cm) apart on
a baking sheet and bake in a preheated 325F (165C) oven until golden
brown and firm to the touch, 50 to 60 minutes. Transfer to a wire
rack and cool for 10 minutes. Using a serrated knife, cut on the
diagonal into 3/4-inch (2 cm) slices. Place the slices on their sides
on the baking sheet and bake an additional 10 minutes, flipping them
after 5 minutes, or until the sides of the biscotti are firm to the
touch. Cool on a wire rack. Store in an airtight container at room
temperature for up to 3 weeks, or in the freezer for several months.
Makes about 3 dozen biscotti.
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