Holiday Cranberry Biscotti Recipe - Recipe Center - Raley’s Family of Fine Food Stores


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Holiday Cranberry Biscotti
Holiday Cranberry Biscotti
Ingredients
2 Raley's Eggs
1 cup sugar
2 tsp. almond extract
2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup dried cranberries
3/4 cup whole almonds toasted
Melted white chocolate (optional)
Directions
Prep time: 20 minutes, Cook time: 50 to 55 minutes total
Makes 36 biscotti

Preheat oven to 350°F and line a baking sheet with parchment paper. Beat eggs, sugar and extract together in a medium bowl. Stir in flour, baking soda and salt, mixing until a stiff dough forms. Stir in cranberries and almonds. Shape into a ball on a lightly floured board. Divide dough into 2 pieces and pat into two 9-by-4-inch rectangles, about 1/2-inch thick, on a prepared baking sheet. Bake for 30 minutes; let cool slightly. Cut into 1/2-inch slices with a serrated knife and place back on baking sheet, flat side down. Reduce heat to 325°F and bake for 20 to 25 minutes more or until crisp. Let cool completely. Dip the bottom of each cookie in melted white chocolate, if desired.

Variations:

Omit the almond extract, cranberries and almonds and add the following ingredients:

Mexican Mocha: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa, 2 tsp. vanilla extract, 2 tsp. instant espresso powder and 1 tsp. cinnamon. Dip biscotti bottoms in melted semi-sweet chocolate, if desired.

Chocolate Peppermint: Reduce flour to 1 3/4 cups and stir in 1/2 cup sweet ground cocoa and 2 tsp. peppermint extract. Dip biscotti bottoms in melted semi-sweet chocolate, if desired.
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