Almond Cranberry Biscotti

Last year I participated in the Great Food Blogger Cookie Swap organized by Julie of  The Little Kitchen and Lindsay of Love and Olive Oil by making Almond Cranberry Biscotti.

To participate, I sent Julie and Lindsay my name and in turn I received the three names of food bloggers to send each a dozen of my Almond Cranberry Biscotti. There were close to 500 participants.  That’s a lot of parcels of cookies being shipped out!

The recipients  of my biscotti were:  Bella of xoxoBella, Gloria of Homemade and Yummy and Cristina of I Say Nomato.

Almond Cranberry Biscotti Recipe

5.0 from 2 reviews

Almond Cranberry Biscotti

 

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This recipe is a twist of a family recipe. The almonds gives the biscotti crunch while the cranberries and honey make them sweet.

Author: Liliana

Recipe type: Dessert

Cuisine: Italian

Serves: 36 biscotti

Ingredients

• 2½ cups all purpose flower
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup canola oil
• ½ cup honey
• ½ cup white sugar
• 2 large eggs (room temperature)
• grate orange peel from a whole orange
• 1 teaspoon vanilla bean paste (or extract)
• ¾ cup dried cranberries
• ¾ cup sliced almonds
  

Topping

• 1 egg, beaten
• ¾ cup sliced almonds

Instructions

1. In a medium bowl, blend together the flour, baking powder, baking soda, and salt together.
2. In a large blowl , whisk the canola oil, honey, white sugar, eggs, orange peel and vanilla bean.
3. Stir in the flour mixture.
4. Then stir in ¾ cup dried cranberries and ¾ cup sliced almonds.
5. Dough will be sticky. Cover and refrigerate for one hour.
   
   

Shape and Bake

1. Preheat oven to 350 degrees F.
2. Line a large baking sheet with parchment paper.
3. With floured hands place dough directly onto middle of baking sheet.
4. Form a log 16 inches long and approximately 4 inches wide.
5. Brush top with beaten egg and sprinkle with almonds.
6. Bake for 25-30 minutes or until springy to the touch.
   
   

Slice and re-bake [b]

1. Remove cookie sheet from oven and turn down oven temperature to 325 degrees F.
2. Let log cool on cookie sheet. for about 15-20 minutes.
3. Carefully remove log from cookie sheet and place on cutting board.
4. Cut log into ½ inch slices using serrated knife.
5. You should get 32 biscotti including the ends.
6. Place biscotti in a standing position back on cookie sheet.
7. Place back in oven for 15 minutes.
8. Remove cookie sheet from oven and let biscotti cool.

Notes

These biscotti are great for dunking into coffee (I prefer espresso) or tea.

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Surprise Cookies

I looked forward to going to my mailbox to discover parcels of cookies waiting for me.  I was spoiled with following cookies:

Kristy Gardener from She Eats sent me two kinds of madeleines: Lemony Early Gray and Vanilla Bean dipped in dark chocolate  and almonds.  I’m a big fan of madeleines and these were delicious!  I am going to include them in the Downton Abbey afternoon tea I host along with my sister next year.

I received a box of Chocolate Hazelnut Biscotti from Megan of Live Love Bake.  I should have taken a photo of them as I soon as I received them because they were gobbled up by my husband.  He loves biscotti and asked me to bake these for him.  I managed to salvage three biscotti for the photo.  When I went back to retake the photo, all I found were crumbs in the cookie tin.

Adriana of Yogurt Hydro sent me Blarney Stones. I didn’t know what Blarney Stones cookies were so I did some research and found out they’re  buttery cookies coated with chopped peanuts before baking to resemble the Blarney Stone in Ireland.  They’re also very moist.  I really like the taste of these cookies and will include them in holiday baking tray this year.

Thank you Kiristy, Megan and Adriana for the wonderful cookies!  Also, a big thanks to Julie and Lindsay for organizing this event.