These 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!
2 cups (500 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
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.