{ cranberry almond biscotti }

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.

 

Comments

[JulsKitchen]

Lovely! I would love a huge parcel of them right now!

[Liz]

Looks fantastic! I have folks coming over for brunch and this would make a perfect addition to the menu.

[Lou.]

Hi. They look lovely. How long do they last for?
I have loads of ideas for home-made gifts but am beginning to panic that I'll have to make them all last minute and even then, if there are some people I don't see right away, I need things that will last a while.
Thanks.
Lou.

[Anna]

I just have half a bag of fresh cranberries left over from Thanksgiving! Perfect!

[Maria @ Scandifoodie]

They look gorgeous :-) I have the exact same bowl ;-)

[tiina]

Thank you, friends!

Lou, I know what you mean - no need to leave baking for the last moment. I've stored biscotti for weeks and it's still been crunchy and delicious. Just pack them in an airtight container.

[Jeremy]

Got my eye on your blog now.thanks so much for sharing!

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