Nothing quite says coffee date with the girls quite like fresh biscotti. This Thursday, we required two pots to brew at once.
(By popular demand --- the recipe)
Cranberry Almond Biscotti
1 1/2 c slivered almonds (toasted, unsalted)
1 tsp baking powder
2 1/2 c all- purpose flour
1 1/4 c sugar
1/8 tsp salt
3 large eggs
2 egg yolks
1 tsp almond extract
1 c dried cranberries (Trader Joe's Orange Cranberries are divine)
1. Heat over to 350 degrees F. Combine baking powder, flour, sugar and salt in large bowl. In medium bowl mix eggs, yolks and almond extract. Add to dry ingredients; mix until sticky dough is formed. Stir in nuts and dried fruit.
2. Turn dough out onto well-floured board and knead slightly (adding flour if neccessary.) Shape into rectangular log, about an inch tall. Transfer to parchment covered baking sheet. Bake until golden brown, 25 - 35 minutes. Let cool about 10 mins. Reduce over to 275 degrees F.
3. Transfer log to cutting board and cut into 1/2" thick slices. Return pieces, cut side down, to baking sheet. Bake until lightly toasted, about 20 minutes. Flip onto other cut side and bake about 20 minutes, or until dry.
