So Thankful Raisin Almond Chocolate Biscotti

Meant to post these on Wednesday…while I was still home in Portland. That obviously didn’t happen since it’s now Tuesday!?!?!?!

These were the beginning of the Thanksgiving Weekend Biscotti Baking Extravaganza—Batch #1 of 4! I made the first for the family and the subsequent three at my mom’s request.  She wants to serve them when she has guests over. Such a good idea—they’re quick and easy to make and they last FOREVER!! (^o^)

I took pictures of them, but I’m kind of embarrassed to put them up. I was forced to use my camera phone; I haven’t looked at the results yet; and I’m kind of scared to.

Here’s the recipe anyhow. I tried a new one from a favorite website of mine called Joy of Baking. I think this is my new go-to biscotti recipe 🙂

Enjoy!

So Thankful Raisin Almond Chocolate Biscotti (adapted from this Joy of Baking recipe)

INGREDIENTS

2/3 cup (135 g) white sugar

2 large eggs (I used extra-large—that’s all my mom had.)

1 tsp vanilla extract

1/8 tsp salt

1 3/4 cups (245 g) all-purpose flour

1 large handful almonds, roughly chopped

1 large handful dried cranberries

4 oz. 70% dark chocolate, roughly chopped

DIRECTIONS

  1. Pre-heat the oven to 350 F (177 C) and place the oven rack in the center of oven. Line a baking sheet with parchment paper. Set aside.
  2. In the bowl of an electric mixer (or with a hand mixer), beat the sugar and eggs on high until thick, pale and fluffy (ca. 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point, beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds, chocolate and raisins.
  4. Transfer the dough to your parchment lined baking sheet and form into a log, about 20 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log  as the dough is quite sticky.
  5. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool on a wire rack for 10 minutes.
  6. Transfer log onto a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet.
  7. Bake 1o minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
Advertisements
Post a comment or leave a trackback: Trackback URL.

Trackbacks

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 )

Twitter picture

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

Facebook photo

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

Google+ photo

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

Connecting to %s

%d bloggers like this: