Cranberry And Almond Biscotti

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Cranberry and Almond Biscotti. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cranberry and Almond Biscotti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cranberry and Almond Biscotti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cranberry and Almond Biscotti is 20 cookies. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cranberry and Almond Biscotti estimated approx 1 hour 20 minutes.

To begin with this particular recipe, we must prepare a few components. You can have Cranberry and Almond Biscotti using 12 ingredients and 15 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Cranberry and Almond Biscotti:

1. 2 cups flour
2. 125 g unsalted butter
3. 1 1/2 tsp baking powder
4. 1/2 tsp salt
5. 1/2 cup brown sugar
6. 1/2 cup caster sugar
7. 2 eggs
8. 1 1/2 tsp almond extract
9. 1 tsp vanilla
10. 1 cup almond slices
11. 1 cup fried cranberries
12. zest of 2 lemons

Instructions to make to make Cranberry and Almond Biscotti

1. Preheat oven to 170ºC. Line a baking sheet with parchment paper.
2. Using an electric mixer, soften the butter. And add brown sugar and castor sugar together until creamy.
3. Add eggs, vanilla extract, almond extract and lemon zest. Mix until well combine.
4. Add chopped almond and dried cranberries.
5. In a medium bowl, whisk together all-purpose flour, baking powder and salt.
6. Add flour mixture to mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
7. Shape the dough into a ball and then use your hands to shape into a log until they are about 3/4 thick. Gently press the sides and ends of the log to even them out and flatten them.
8. Bake for 25 minutes until lightly golden and the center of the log in almost firm and bounces back when touched.
9. Let the log cool on the baking sheet for 30 minutes.
10. Use sharp knife to cut the log into biscotti shape, on the diagonal. Press down with the knife, rather than sawing.
11. Place the biscotti, cut side up, on the baking sheet.
12. Bake for 12 - 16 more minutes, until dry. The center of the cookies will be slightly soft and will crisp as they cool.
13. Serve the biscotti with an espresso coffee.
14. 
15. Store biscotti in an airtight container at room temperature for 1- 2 weeks or in the freezer for 3 months.

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