Crunchy outside, slightly soft inside with chewy cranberries, chocolate and almond extract. Insanely delicious and by far my favorite cookie, especially with a cup of tea or hot chocolate!
CRANBERRY AND CHOCOLATE BISCOTTI
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) butter, room temperature
2 large eggs
1 teaspoon almond extract
½ cup dried cranberries
½ cup almonds (ground)
½ cup good baker’s chocolate chopped (Ghiardeli)
Preparation:
Preheat oven to 350°F. Line heavy large baking sheet with parchment paper.
Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend.
Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries, almonds and chocolate.
Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log. Bake logs until golden brown (logs will spread), about 35 minutes.
Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 5 minutes; turn biscotti over and bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Commentaires