Cranberry Biscotti

Cranberry Biscotti – Tartelette

Cranberry Biscotti

08.12.2006

Helene Dujardin
(Senior Editor)
14 Comments

I hope you are not getting tired of my cranberry obsession but I found a cup left of home dried ones and after sampling the chocolate biscotti from Dorie Greenspan, I decided to go for the first recipe I had noticed: her Lenox Biscotti. We are not getting tired of the mighty berry yet but that reminds me if a time where the executive chef ordered me two cases of pears instead of one. You would not believe how many desserts, recipes, creations, adaptations I came up with trying not to waste any. I almost thought about writing on book on pears.
Another great one from that book, so good that I made another batch right away since we could not stop dunking and finding inventive reason why we should!
Her original recipe called for chopped almonds which I replaced with cranberries, and I used orange flower extract instead of almond extract. If you want a foolproof recipe that you can adapt to your heart’s content, well look no further.
Lenox Biscotti, adapted from Baking From My Home To Yours
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/2 cup cormeal
1 stick butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp almond extract (I used orange flower water)
3/4 cup sliced almonds ( I used dried unsweet cranberries, but store bought work well, believe me I have tried aready)
In stand mixer (hand held is fine) cream the butter and sugar. Add the eggs, beating well after each addition. Add the flavor extract you chose.
Sift together the flour, baking powder,salt and cormeal and add to the butter mixture. Fold in the cranberries (or nuts).
Scrape half the dough onto a parchment paper lined baking sheet. Using a spatula and your fingers, form the dough into a log, 12 inches long and 1 1/2 inches wide. Repeat with the second portion of the dough.
Bake at 350 for 15 minutes or until the logs are light golden but still soft to the touch. Let cool for 30 minutes but keep the oven on.
With a long serrated knife cut slices from each log and spread them out onto baking sheets. Return to the oven for another 15 minutes until firm.
Next step? Try to wait until they are cold enough not to burn your tongue….! Happy dunking!