Baking is a lovely way to begin the countdown to Christmas. This biscotti with beautiful spots of cranberries and almonds taste and look like the holidays. Wrap them pretty, and they give anyone a big smile as a homemade gift. Happy beginning of December!
Ingredients (makes 24-30)
- 3/4 cup (2 dl) dried cranberries
- 1 cup (3 dl) hot water
- 3 cups (7 1/2 dl) flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons (60 g) butter, room temperature
- 1 cup (2 1/2 dl) sugar
- 3 eggs + 1 for brushing
- 1 teaspoon vanilla extract
- 1 cup (2 1/2 dl) almonds
Cover cranberries with hot water. Let stand for 10-15 minutes until the berries are soft. Drain and set aside. Combine flour, baking powder and salt. In a separate bowl, beat soft butter and sugar until fluffy using an electric mixer. Add in eggs one at a time and beat until combined. Mix in vanilla. Add in dry ingredient mixture, and stir just until combined. Mix in cranberries and almonds.
Form two flattened bars (a bit more than an inch, 3 cm thick) onto a baking sheet lined with parchment paper. Brush with lightly beaten egg and sprinkle with sugar. Bake at 350 F (175 C) for 30 minutes until the bars are golden and firm to the touch. Reduce the oven temperature down to 300 F (150 C).
Allow the bars to cool for a few minutes. Cut the bars into 1/2 inch (1.5 cm) wide slices. Flip the biscotti a cut side down and sprinkle with sugar. Bake at 300 F (150 C) for around 10 minutes or until crispy.