A holiday staple

biscottiThese cranberry almond biscotti are a holiday staple in my house. I love to keep a large batch in the freezer to pull out for guests or for a coffee morning with me and a good book.

Biscotti keep about a month stored in cookie tins in a cool place. Biscotti made with butter rather than olive oil have a slightly harder texture. These biscotti are slightly softer because of the olive oil. You can change the nuts for hazelnuts or pecans.

I recently served these to visiting guests and they couldn’t wait to take the recipe with them and make them themselves!

Soft and nutty

Soft and nutty, keep these biscotti on hand for your guests this holiday season.

Ingredients:

2 cups (500 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
Pinch salt
1 cup (250 mL) coarsely chopped almonds
½ cup (125 mL) dried cranberries (or other dried berry of your choosing)
1 tbsp (15 mL) grated lemon rind (orange is also nice or go crazy and add both!)
3 large eggs
½ cup (125 mL) olive oil
¼ cup (50 mL) fresh orange juice or amaretto

1. Preheat oven to 160°C. Butter and flour a cookie sheet or line with parchment paper.

2. In a large bowl, combine flour, sugar, baking powder, salt, chopped almonds, cranberries and lemon rind.

3. Whisk together eggs and olive oil. Stir in orange juice. Make a well in middle of dry ingredients and slowly stir in liquid ingredients to form a dough.

4. Divide dough and place on cookie sheet. Shape into 2 loaves, about 9 x 5 inches (23 cm x 13 cm). * Bake for 30 minutes or until dough is a golden colour with cracks on top. It will not be firm to the touch.

5. Cool on racks for 20 minutes, then cut into ½-inch (1-cm) slices. Place on cookie sheets and bake for 15 minutes on each side or until golden brown and dried out. Cool on racks.

Tip: coat your hands with a teaspoon of olive oil to stop the dough from sticking to your hands.

 

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About the Author

Chakula Chick
Teacher extraordinaire by day, creator of good food by night. Join me as I cook my way through Tanzania with (mostly) local ingredients!