Thursday, December 20, 2012


Recently I discovered the joy of making my own Biscotti.  There are a billion and twelve flavors and variations of this delectable treat, and because we had TWO Costco sized bags of Craisins in the cupboard, Cranberry seemed like a wise choice for this round.
It turned out great! 

Here is the recipe:

Cranberry Orange Biscotti

3 Cups AP flour (plus a little extra for dusting)
1 Cup Sugar
2 tsp baking powder
1/2 tsp salt
Fresh zest from two large oranges (at least 2 tbsp)
3 large whole eggs, plus one yolk
1/4 Extra virgin olive oil
3/4 dried cranberries
1/2 cup nut of your choice (walnuts, pecans, pistachios) optional

Preheat oven to 350 degrees.

Whisk flour, zest, sugar, salt, baking powder in a bowl.
In a separate bowl (or stand mixer), whisk eggs, yolk and olive oil.

On low mix the dry ingredients into the wet until combined.  Do not over mix.

Transfer dough to a lightly floured work surface.  Divide into two.
Shape each half into a log.  It should end up about 10 inches long, 2 1/2 inches wide and 1 1/2 inches high, it should be kind of flatish on top.  Put on a parchment lined baking sheet with a little space in between each log.

Bake 30-35 minutes, turning halfway through, until firm to the touch.  Once done, cool on a rack 15-20 minutes.  

Reduce the oven heat to 325 degrees.

Slice the bread, on an angle, in to 1/2 inch wide slices.  Arrange on your parchment lined tray, sliced side down.

Bake again for 40-45 minutes until firm when pressed in the center and golden around the edges.

Then enjoy!!  They went fast over here, this was while I was trying to take photos... No seriously  I got the picture above taken, and while I was trying to take a second one just to be sure...


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