Twelve Days of Baking: Dried Cranberry and Nut Biscotti
Day 9: Dried Cranberry and Nut Biscotti
Who does not love biscotti? They are great because there are as many ways to vary their taste as there are people who love them. I made these with dried cranberries, orange zest and a mixture of walnuts and hazelnuts. I used olive oil instead of butter for moisture and loved the results!
These are not only good dunkers for coffee, tea or wine; they also keep a long time and can be frozen if well wrapped
Dried Cranberry and Nut Biscotti
Makes at least 4 ½ dozen
3 ½ cups unbleached all purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 large eggs
1 cup sugar
1/3 cup light olive oil
Grated zest of two oranges
1 cup toasted shelled hazelnuts
1 cup toasted walnut halves
1 cup dried cranberries
Sift the flour, baking powder and salt together. Set aside.
In a bowl beat the eggs, sugar and olive oil until well blended. Beat in the zezt.
Combine the flour mixture with the nuts and dried cranberries then add the egg mixture and combine with your hands until a dough is formed.
Divide the dough into thirds and place each third on a baking sheet. Flour your hands and pat each one into a log shape that is 14 inches long and 2 inches wide.
Preheat the oven to 350F
Bake the logs for 20 minutes or until nicely browned and firm to the touch.
Remove from the oven and allow the logs to cool for 5 minutes then with a sharp knife, cut each log crosswise into ½-inch thick slices.
Place the slices back on the cookie sheets and toast them in the oven for about 5 minutes or until they are golden brown. Transfer to a cooling rack.