Cranberry Almond Biscotti

Goodness! We’ve eaten them all up and I have yet to post the recipe. I have to honest. I’m particular about my biscotti. Freshly baked gets thumbs up while store bought … can’t go there. The reason is obvious to me … dry toasted vs stale! Try this little recipe … gives you just enough for a day or two treat … simple … delicious & healthy fresh.

Recipe

Preheat oven to 350 degrees F.

3/4 Cup whole raw almonds
2 Eggs + 1 extra egg yolk
Generous 1/2 Cup sugar
1/2 Teaspoon your best vanilla
1/4 Teaspoon Fiori Di Sicilia (available here or add 1-2 teaspoons lemon zest instead)
3/4 Cup all purpose flour + more for dusting
1/8 Teaspoon salt
1/2 Teaspoon baking powder
3/4 Cup dried cranberries

Roast the almonds first. Single layer the almonds on a cookie sheet and place into the preheated oven for about 8 minutes then shake the cookie sheet to rearrange the exposure. Continue roasting an additional 2-3 minutes. Remove from oven and set aside to cool. When cool chop 1/4 cup. Set all almonds aside.

Measure flour, salt and baking powder into a small bowl and whisk to mix.

In a large mixing bowl beat the eggs with the sugar until fluffy. Add the vanilla and Fiori Di Sicilia. Beat until mixed.

Add the dry ingredients to the egg mixture and mix by hand until ingredients incorporated.

Fold in all almonds, chopped and whole, and cranberries.

Scrap dough out onto a lightly floured surface, sprinkle more flour on top. Shape the dough into a 3-inch log about 10 inches long. Place the dough onto a parchment paper covered cookie sheet. The dough will spread slightly in baking.

Place into the oven and bake for about 30 minutes until it looks dry or sets.

Remove from oven and let cool to touch. Reduce oven to 275 degrees.

Slice diagonally into 1/2 inch slices. Place back onto parchment covered baking sheet cut side down. Bake at 275 degrees for 20-25 minutes each side, total  baking time at 275 degrees 40-50 minutes.

Remove from oven and cool.