Tuesday, November 18, 2014

Cranberry Apricot Almond Biscotti

Recipe from:  Cranberry Cooking for All Seasons by Nancy Cappelloni

(This photo shows the Biscotti baked and ready to be sliced.)
This low-fat recipe doesn't contain any butter.  Dip them in coffee
or hot chocolate for a delightful treat.

1 cup sugar
3 large eggs
1 tablespoon vanilla
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup slivered almonds
1/4 cup dried cranberries, chopped
1/2 cup dried apricots, chopped

Makes about 3 Dozen Biscotti

Preheat oven to 300 degrees
Put the almonds on an ungreased cookie sheet and bake for 5 - 7 minutes to toast. 
Turn once during roasting.  Take almonds out of oven and increase the oven temperature to 350 degrees.
In a mixing bowl combine sugar, eggs and vanilla.  In a separate bowl combine the flour, salt baking powder
and cinnamon.  Stir the dry ingredients into the wet.  Add the almonds, cranberries and apricots. 
Form the dough into a ball.  On a floured work surface, divide the dough in half. Form each half into a long loaf
about 12 to 14 inches long by 3" wide and about 1" high.  Bake each loaf on a
lightly greased cookie sheet or cookie sheet lined with parchment paper for 25 minutes or until firm.
Remove sheet from the oven and cool slightly.  When cool enough to handle (about 10 - 15 minutes), transfer the loaves to a clean cutting board.  With a serrated knife, cut each loaf into diagonal slices about 1/2 - 3/4" thick. 
Arrange slices flat on the cookie sheet.  Bake for 10 minutes.  Turn each biscotti over and bake them on the other side for 10 more minutes until both sides are lightly browned and toasted.  Cool thoroughly and store biscotti
in an air tight container. 

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