This cranberry almond biscotti recipe is perfect for the holidays! Biscotti are the best cookie for coffee and tea after dinner and this festive one won’t disappoint.
Guess who finally got her shit together and has a Christmas tree and decorated house? This scrooge. Apparently, I just needed to call myself out and that would be motivation enough to get it done. Or at least motivation enough to call my mom at 10:15am yesterday while on my couch, still sipping coffee in my pajamas and beg her to come over and do it for me help me. Same thing.
The reality though is that after getting the tree in the stand and lit, I went into the kitchen to bake and mom started decorating.
I really don’t get excited about hanging decorations. Biscotti dough however?
That I can get excited about.
Obviously, making even length dough logs is a strength of mine.
I used the biscotti recipe that’s been around forever in my family which is basically just a lot of flour, a lot of eggs and a lot of sugar except I halved it and of course modified it a little to include some festive cranberries and almonds. I also reduced the sugar and subbed in some whole wheat pastry flour, ensuring that the batch I sent my mom home with won’t be touched by my father. God forbid he eats something remotely “healthy” (a very loose term with these cookies!)
Turns out it was was worth getting excited over. These are the perfect accompaniment to a mug of tea while sitting in front of the fire in your newly decorated house. And I’m not just saying that. It’s exactly what Ulysses and I did last night. Friday’s at Trader Joe’s, Saturday’s at home. We.are.wild.
After playing around with shutter speeds, apertures and exposure for 15 minutes, this was the best I could do with getting the lights to “sparkle.” I should probably stick to baking.
- 1 1/2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 3 eggs
- 1/2 stick butter
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup fresh cranberries, roughly chopped
- 1/2 cup sliced almonds
- In a large bowl, cream butter, sugar and eggs together either by hand or with handheld mixer.
- In a separate bowl combine flours, baking powder and salt.
- Mix in extracts to wet ingredients.
- Pour dry ingredients into wet and fold together with a spatula until just incorporated.
- Fold in cranberries and almonds carefully and form dough into a ball (it will be a relatively sticky dough.)
- Wrap dough ball in plastic wrap and refrigerate for at least an hour.
- Once refrigerated, preheat oven to 375 and line a baking sheet with parchment paper or baking mat.
- Cut dough into four even sections and roll out into a log shape approximately 12"x2" and place on baking sheet.
- Bake for 20 minutes.
- Remove from oven and carefully slice the logs on the diagonal. Lay each slice on its side.
- Bake again for 8-10 minutes until just golden on the edges.
- Remove from oven and let cool.
Thanks for helping doing it all and getting me out of my funk mom!