When these cranberry almond biscottis are baking in the oven, it feels like Christmas is around the corner. That undeniable sweet smell of butter, sugar and dried nuts just makes you thankful for family, friends and everything nice that’s going on with you.
If you love strong black coffee as much as I do, then make yourself a strong cup…, wear your softest (even if its baggy and ready to retire) pajamas, start the fireplace (I love fireplaces so much so that, I can actually start them as soon as I wake up, play some Sinatra or Doris Day, stay in those comfy pajamas with messy hair and drink coffee non-stop) and go on enjoying these crisp and buttery Cranberry -Almond Vanilla Biscotti’s by dunking them into your cup of coffee. And, they are meant to be enjoyed like that. Back in days, they were dipped into sweet wines.
I like my Biscotti’s either Chocolate or Plain. I like them Flaky. I like them crumbly and a little hard and I definitely like them with lots and lots of almonds and pistachios in them.
I know there are a lot of flavors that can be added to your biscotti’s starting from orange zest to chocolate chips…, but I know how I like them and that’s the way I bake them. I keep it simple – flour, salt, eggs, sugar, and butter. More than likely you already have these ingredients in your pantry.
I like my baked goods look sophisticated. If something does not look very appealing to my eyes, I will probably not eat it. I like dainty looking mini cheesecakes or evenly cut loaf breads or petit croissants or any desserts that scream European by the look of it. And, Biscotti always struck me as an elegant yet easy dessert.
I have a thing for bakeries and cafes. I feel at home when I enter a bakery and I tend to overindulge.
I went to Sonoma with my husband yesterday to celebrate our anniversary and more than wine tasting, all I wanted to do was to line up in front of the Bouchon Bakery and buy the whole store out. I bought macaroons, mini bouch de noels and two chocolate dipped biscotti’s. The biscotti were half gone by the time my coffee arrived., the taste still lingers.
A dessert hog that I’m, I went to work soon after. Reached home and baked a batch of Biscotti’s. By the way, this is the third batch in last one month. The first batch that I made, it didn’t meet my expectations. The second batch were made as a revision and brought to work for a potluck and the third batch happened last night.
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 2 TBSP semolina
- 1/2 teaspoon salt
- 3/4 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1/4 cups almonds chopped
- 1 cups dried cranberries
- Couple drops of rose syrup (if you have any) or else use 1 TSP vanilla extract
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Combine flour, baking powder, semolina and salt in a bowl.
- Beat sugar, butter, 2 eggs and Rose syrup or vanilla extract until well blended.
- Mix in flour mixture, then dried cranberries and almonds.
- Divide dough in half.
- Shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log.
- Transfer both logs to prepared baking sheet with enough space between them
- Bake logs until golden brown for about 30 minutes and Cool completely
- Using a serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes until they turn golden brown.