Cranberry Orange Almond Biscotti

One of my favorite cookies to make for Christmas. Crunchy, but not tooth-breaking. Almost entirely lifted from Deb at Smittenkitchen.com and her Almond Biscotti Recipe, because she totally nailed it.

Ingredients:

  • 3 ¼ cups (390 grams) all purpose flour
  • 1 tablespoon (12 grams) baking powder
  • 1/3 teaspoon salt
  • 1 ½ cups (297 grams) granulated sugar
  • 10 tablespoons (1 1/4 sticks, or 141 grams) unsalted butter, melted
  • 3 large eggs + 1 egg white to brush top as glaze
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange liqueur
  • 1 tablespoon orange zest
  • 1 cup (86 grams) toasted, coarsely chopped or sliced almonds
  • ½ cup (57 grams) roughly chopped Craisins
  • Demerara sugar to sprinkle on top if desired

Directions:

  1. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds and cranberries.
  2. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
  3. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log then sprinkle with demerara sugar if desired.
  4. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  5. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
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