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
- 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
- Preheat the oven to 350° F.
- 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.
- Add the melted butter and vanilla extract and mix.
- In a separate bowl, mix the flour, baking powder and salt. Add in the mixture and stir well to make the dough.
- Mix in the cranberries and almonds.
- 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.
- Bake for 30 minutes until golden. Remove from the oven and set aside to cool slightly.
- 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.
- Cool completely before serving to get the proper crisp.
Click here to learn more about The Momentum Project.