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Monday, February 22, 2010

Orange Cranberry Biscotti - a hint of summer


don't be put off by the crumbs you see on this plate. they're delicious crumbs, with the hint of fresh citrus and the proper crunch of a cookie-wannabe-biscuit. however, i was a jackass and didn't read all the tips/directions. i neglected to use parchment paper/foil, i have a habit of underbaking all my baked goods and took the biscotti out at the 25 minute mark, thus not allowing it to bake properly. when i cut into the thing, it C.R.U.M.B.L.E.D.

as a result, no pretty biscotties. i baked them again for an additional 15 minutes. they still came out tasting great tho. nuria didn't care for the cranberries so i'll probably make these again without them. i am determined to make them again. they make for a great snack, with some tea, while i watch tv or crochet. and they so reminded me of summer.

next time.

Orange Cranberry Biscotti
adapted from Italian Food Forever

6 Tbl butter, softened
2/3 cup sugar
2 eggs
2 tsp orange dust
1 Tbl candied orange peels
2 Tbl orange juice
pinch of salt
2 cups AP flour
2 tsp baking powder
1 cup dried cranberries
1 cup slivered almonds, toasted

Preheat the oven to 350 degrees F.

Cream together the butter and sugar. Add the eggs, salt, orange juice, dust and candied peel and mix. Add the flour and baking powder and mix with a wooden spoon just until combined. Add the cranberries and almonds and fold into the dough.

Grease a baking sheet and then shape the dough into one log about 4" wide with wet hands. Bake for 30 to 35 minutes or until the center is just about firm to the touch. Remove from the oven and allow to cool for 15 minutes, but leave the oven on. Using a serrated knife, cut the log into 1/2 slices. Place the slices flat onto the baking sheet and bake an additional 10 minutes. Cool and store in an airtight container.

today's song: The Script, Breakeven

She finally met a man that's gonna put her first...