C – I love biscotti!
I can’t resist them. For some strange reason, I always feel they are so expensive when I go to a coffee shop. I always end up splurging and going for one. I hate doing that, since I know how much better and cheaper it is to make them.
Biscotti are so easy to make. I still can’t believe I’m so lazy on making these things.
It’s simple. A loaf that’s baked, cut and baked again until the biscotti are crispy. I love that you don’t eat them fresh. They actually taste much better a few days after the cookies are made.
I think I will make a few batches of these. Then, I can keep them around so I won’t have to buy the store-bought kind.
I really enjoyed eating these biscotti. I love that they weren’t really sweet.
It was in between a crunchy piece of toast and a short bread cookie. It was great with my coffee for breakfast.
I didn’t have a sugar overload with this cookie.
I loved the nuts and cranberries. They really added a great texture and enhanced the flavor.
| Holiday Cookie Week: Almond Pistachio Cranberry Biscotti |
- 1 cup sugar
- 1 stick unsalted butter, melted
- 3 Tbsp brandy
- 2 tsp pure almond extract
- 1 tsp pure vanilla extract
- 1 cup whole almonds with skin, lightly toasted , cooled and coarsely chopped
- 3 large eggs
- 2¾ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- Stir together sugar, butter, brandy and extracts in a large bowl. Then, stir in almonds and eggs.
- Stir in flour, baking powder and salt until just combined.
- Chill dough, covered, 30 minutes or overnight.
- Preheat oven to 350 with rack in middle.
- Using moistened hands, halve dough and form two 16-inch x 2-inch loaves. Place the loaves on a large, ungreased baking sheet.
- Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
- Cut loaves into ¾ inch slices with a serrated knife.
- Arrange biscotti, with a cut side down, on a clean baking sheet. Bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.
- Store in an air-tight container.
- Enjoy!
I know if I go to a coffee shop now, I might not have the will power to resist. I might still get a biscotti.
I will just feel extra guilty getting one, since I know how to make them so well.
Adapted from: http://www.epicurious.com/recipes/food/views/Nonnas-Biscotti-351136