Cranberry Almond Biscotti

When something awful happens to your friends or family, what do you do? In my family, we usually visit the individual(s) and bring some sort of food, in hopes that they will feel better soon. And this brings me to biscottis: they make nice gifts. Plus you can easily dress them up with drizzled chocolate and the packaging options are endless. So in other words, biscottis would make nice ‘feel better soon‘ gifts.

The actual name of this biscotti should technically be something like: Orange Cranberry White Chocolate Almond Biscotti… a little too long for a name. The person who posted this recipe just called them ‘Spring Biscottis’ – good call on that

  • 1/4 cup butter
  • 3/4 cup white sugar
  • 2 tablespoons orange juice + 1/4 tsp orange zest or 1 tablespoon orange zest
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 ounces white chocolate, chopped
  • 1/2 cup dried cranberries
  • 3/4 cup roasted almonds, chopped

1) In a large bowl, cream together butter, sugar, orange juice/ zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture. Stir in the white chocolate, dried cranberries, and chopped almonds. Form dough into a disk and chill for 20 minutes, or until dough is no longer sticky.

2) Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Turn dough out onto parchment and lay saran wrap over-top. Flatten disk into a rectangle about 1 inch thick, using a rolling pin.

3) Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle.
On a cutting board, cut logs crosswise into 1 inch thick slices.
*** Found it somewhat difficult to slice the giant log, especially closer to the center b/c it was still so soft. Applying a ‘sawing’ motion with a serrated knife will help to achieve a nice clean edge, but since there were so many different components to the cookie (almonds, cranberries, chocolate) stuff seemed to easily shift, fall out and cause cracks…. It was difficult. Thinking the solution would be to either make 2 logs next time (as the original recipe had suggested) or to just bake it longer than 30 minutes and cover the edges with foil – that way the middle won’t be as soft/ might be easier to cut.) That was my little issue… Back to the recipe! ***
4) Arrange on baking sheet, cut side up. Bake for an additional 15 minutes, or until golden – flip biscottis about half way through ensure an even bake on both sides. Transfer biscottis to wire racks, and cool completely. Store in an airtight container at room temperature.

These cookies turned out really good, even with the minor tweaking of ingredients. I didn’t have any pistachios or enough orange on hand, but made it work with the ingredients I had.

Nice balance of different flavors, textures, and weren’t too sweet either. The crunch/ flavor from the almonds especially adds a nice flavor and texture – you could probably substitute any type of nut into this recipe. One thing that I would change for next time would be to add more orange zest.

There was a hint of orange flavor, but not as much as I’d prefer. I was scrounging in my fridge for oranges and only found 2 tiny mandarin oranges. Attempted to zest and juice them… Zesting mandarin oranges is probably not the best idea… Could hardly get any zest out and the skin was so soft/ thin that it ended up pealing off in chunks while I was trying to zest. Other than the orange/ cutting issues, I really liked this recipe. May have to try the original, un-tweaked recipe sometime down the road too.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s