As the Holidays are quickly passing, I find myself indulging in the typical sweet treats. Grandma's peanut clusters, no bake cookies... that dessert that seems to find it's way onto your plate every year... This year, I thought it best to mix things up and challenge myself with a new recipe. I decided on biscotti.
At first, biscotti seemed to bring this intimidating factor to the table. The idea of making it sounded complicated, but in reality, it’s just as simple as baking your typical cookie recipe. When deciding on what recipe to use, I thought it best to start with a classic almond biscotti and add cranberries and a hint of lemon zest.
This recipe is my version of a Cranberry Almond Biscotti.
Recipe
¾ c white sugar
½ c vegetable oil
2 large eggs
2 tsp finely grated lemon zest
2/4 tsp vanilla extract
¾ c slivered raw almonds
½ c dried cranberries
1 ¾ c all purpose flour
2 stp baking powder
½ tsp salt
½ tsp nutmeg
1 egg whisked with 2 Tbsp water, for brushing
Preheat oven to 325 F and line a baking tray with parchment paper.
In a large bowl (I use my kitchen aid), whisk sugar, oils, eggs, lemon zest and vanilla extract together. Stir in almonds and dried cranberries. Set aside.
In a separate bowl, sift flour, baking powder, salt and nutmeg. Slowly add into your wet mixture and stir until completely blended.
Shape dough into a log about 12 inches long and place on a baking tray. Brush the log with the egg mixture and bake for 35 minutes or until a light golden brown. Cool the logs on a baking tray for 5 minutes.
Using a serrated knife, slice the log into cookies, just over ½ inch thick. Place cookies (cut side down) back on the baking tray, leaving space in between them and return them to the oven to bake for another 20 minutes. Remove and let the cookies cool on a wire rack.
These golden brown biscotti are the perfect pair to coffee or tea. The classic almond cookie with pops of cranberry and just a subtle hint of citrus from the lemon zest... I think I already need to another batch!
What new recipes are you trying this Holiday season?
-The Happy Egg