Cranberry Almond Biscotti

Cooking for oneself and family is healthy and therapeutic. The process gets me to relax and I know better what we are eating, especially with diet controls needed in the house for sugar and salt. I am not great in the kitchen but I am learning. I am perfecting my knowledge a few recipes and techniques at a time. I love biscotti as a delicious snack with tea or between meals. It was only my second time making biscotti so there were plenty of hiccups. I even tried to make a video to share a part of the process with you but it was too bad to share. Cooking something edible, hopefully also delicious, is important for me and a good source of growth and motivation. I know I will get better at that with time and patience. For now, try and enjoy this recipe.

CRANBERRY ALMOND BISCOTTI

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup xylitol
  • 4 tablespoons melted butter
  • 1/4 teaspoon vanilla extract
  • 1 cup dried, chopped cranberries
  • 1/3 cup chopped almonds

Steps

  1. Preheat the oven to 350° F.
  2. Using an electric mixer, beat the eggs and xylitol until the mixture becomes pale and creamy. I had to stir and scrape the bottom for the xylitol; it seems to be harder to blend than plain old sugar but I needed to make something sugar-free for a diabetic diet.
  3. Add the melted butter and vanilla extract and mix.
  4. In a separate bowl, mix the flour, baking powder and salt. Add in the mixture and stir well to make the dough.
  5. Mix in the cranberries and almonds.
  6. Put a little flour or oil on your hands and shape the dough into two flattened logs (width is about 12-15cm; see picture below). Place them on a baking sheet lined with parchment paper.
  7. Bake for 30 minutes until golden. Remove from the oven and set aside to cool slightly.
  8. With a sharp knife, slice the logs into pieces that are 1/2 inch thick or less if preferred. Place the slices on the baking sheet and bake for another 10 minutes or until slightly brown and crispy.
  9. Cool completely before serving to get the proper crisp.
Logs as shaped from the dough, right before going into the oven.

Click here to learn more about The Momentum Project.

Advertisements

6 thoughts on “Cranberry Almond Biscotti

  1. Good to know you’re love home made meals and are learning how to cook. You will get there in time and with practice, so no worries. I think I’m a good cook though I don’t know how to bake pastries. Thanks for sharing the recipe though. It would be a great help when the time is right for baking. Have a great weekend.

    Liked by 2 people

    1. I’m not much of a baker either. My go to is creme caramel when it comes to using the oven. This was an easy one to try something new and I am very happy with the results.

      Like

    1. Just takes me some practice but it really is better. Fresh and I have the flexibility to make it the way I want such as not overly sweet or cutting the the cranberries into small pieces.

      Liked by 1 person

    1. I definitely recommend. I’ve also tried dark chocolate biscotti a few years back and I am going to try herbs and cheese savoury biscotti next as a replacement for store bought crackers. Quick and easy to make and endless flavour options exactly as one wants.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s