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Cranberry Almond Biscotti

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Tuesday, November 25, 2008

Cranberry Almond Biscotti

So as promised, here's some more cookie closeups from the Vollmer House.

Cranberry Almond Biscotti. This is one sophisticated cookie...cranberries are always so, well, holiday! What's cool is that the only fat in the cookie is in the eggs (well, the almonds, too, I guess)!!!! So that makes them as healthy as my Holiday Surprise Cookies, right???

So here we go...

The dough mixes up pretty straightforward in the stand mixer:

From 2008 11 25 CranberryAlmondBiscotti
From 2008 11 25 CranberryAlmondBiscotti


This dough will be sticky...be prepared to keep your hands floured for the next part:
From 2008 11 25 CranberryAlmondBiscotti


Now, divide the dough into portions and pat it into logs of 2-3" width onto an ungreased cookie sheet, or, in my case, baking stone.
From 2008 11 25 CranberryAlmondBiscotti


You'll bake these in two shifts. The first shift is at 325, so don't expect the logs to be browned when they're done, just a little puffier.
From 2008 11 25 CranberryAlmondBiscotti


Remove these bars to a cooling rack. I use two spatulas, one on each end of the bar, to move them.
From 2008 11 25 CranberryAlmondBiscotti


After about 15-20 minutes of cooling, you will then cut the bars into 1/2 - 3/4" wide slices.
From 2008 11 25 CranberryAlmondBiscotti


Move the slices back to the baking stone, this is going to bake at a VERY low temperature, so don't be shy: pack 'em in!
From 2008 11 25 CranberryAlmondBiscotti


These will bake at 300F for another 15-20 minutes, until super crispy-firm-dried-out. The way biscotti's supposed to be.
From 2008 11 25 CranberryAlmondBiscotti


Unfortunately, on this batch, there was leftover sugar on the baking stones from the Holiday Surprise cookies, so pardon the green sugar on the bottom.
From 2008 11 25 CranberryAlmondBiscotti

Happy Holiday Baking!

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