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Great biscotti

Cranberry Almond Biscotti

Christina
This recipe makes some amazing biscotti that will have your mouth watering, they are crispy, not too hard, and made oh-so-delicious with almond paste, dried cranberries, and orange zest.
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Prep Time 1 day 30 minutes
Cook Time 1 hour
Decorating 15 minutes
Cuisine Breakfast, Brunch, Coffee, Dessert
Servings 32 biscotti

Equipment

  • 1 Electric Mixer w/Dough Hook
  • 1 Half Sheet Size Baking Tray
  • 1 Bench scraper

Ingredients
  

  • 200 grams Almond Paste 1 box
  • 113 grams Unsalted Butter 1 stick
  • 100 grams Almond Flour
  • 150 grams Granulated Sugar
  • 440 grams Bread Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 4 ea Large Eggs
  • 1 tsp Vanilla Extract
  • ½ tsp Almond Extract
  • 100 grams Dried Cranberries
  • 100 grams Sliced Almonds
  • Couverture Chocolate White and Dark

Instructions
 

  • Preheat oven to 175℃/350℉.
  • Prepare a large cookie sheet with precut parchment paper or a silicone baking mat. Set aside.
  • In a separate bowl, mix together dry ingredients - sugar, almond flour, bread flour, baking soda, baking powder, and sea salt. Set aside.
  • In a separate bowl, whip the eggs together with the vanilla and almond extracts until frothy. Set aside.
    Egg mixture with vanilla and almond extracts.
  • Using a coarse cheese grater, grate the almond paste and butter into a stand-mixer's mixing bowl.
  • Add dry ingredients to the stand mixer's bowl. Turn the mixer on to level 2 and mix butter, almond paste, and dry ingredients all together using the paddle attachment until incorporated and crumbly.
    Crumbly mixture of almond paste, almond flour, flour, butter, etc.
  • Add the cranberries & the sliced almonds and just mix until distributed evenly.
  • Add the egg mixture and mix just until the entire dough is wet and hydrated. Do not over mix.
    Hydrated dough
  • Flour a work surface and dump the dough from the mixing bowl onto the surface. Knead a few times until any bits of dry ingredients are mixed in.
  • Divide the dough into four sections, roughly 325g each.
    Divide the biscotti dough into fours
  • Roll each piece of dough into a 10" (25 cm) log.
  • Place each log parallel on the baking sheet.
    Lay 4 logs onto the tray
  • Using fingers, press the logs down so they are approximately 1" (2cm) thick and 4" (10 cm) wide.
  • Using a bench scraper, cut each of the logs into 8 pieces.
    Precut the biscotti dough into 8 pieces each.

Baking Instructions

  • Bake the precut cookies for 20 minutes, until puffy and beginning to brown. Remove from the oven and allow to cool for 10 minutes.
    Biscotti after the first bake are puffy and beginning to brown.
  • Using the bench scraper, cut cookies along the perforated marks and carefully turn them on their sides.
    Cut the biscotti after the first bake again and turn them on their sides.
  • Return to the oven for 10 minutes.
  • Remove from the oven and cool 10 minutes. Flip the cookies on the opposite side.
    Flip the cookies to their second side.
  • Bake for an additional 5 minutes.
    Bake biscotti to a dark golden brown.
  • Remove from the oven and place cookies on a cooling rack.
  • Once cookies are completely cooled, stand them up on a cooling rack with a pan underneath.
  • Melt the couverture chocolate over low heat. Drizzle chocolate over the cookies, dark first, then white.
    Melt the couverture chocolate and drizzle over the biscotti.
  • Place cookies in the refrigerator allowing the chocolate to harden. Remove and store at room temperature.
    Drizzle the biscotti
  • Serve with coffee - Yum!
Keyword biscotti, cookies, Italian cookies