Description:
Low-fat almond-flavoured biscotti, made savoury with added cranberries and orange zest!
Low-fat almond-flavoured biscotti, made savoury with added cranberries and orange zest!
Ingredients:
1 C + 2 tbsp flour
1/2 C white sugar
1/2 pinch salt
1 tsp baking powder
1/4 C almonds, chopped
1/2 C cranberries, chopped
1 1/2 tbsp orange zest
1 egg, beaten
1 tbsp milk
1 1/2 tsp oil
1/2 tsp almond extract
1/2 C white sugar
1/2 pinch salt
1 tsp baking powder
1/4 C almonds, chopped
1/2 C cranberries, chopped
1 1/2 tbsp orange zest
1 egg, beaten
1 tbsp milk
1 1/2 tsp oil
1/2 tsp almond extract
Directions:
1. Preheat oven to 160 deg. Grease and flour a baking sheet.
2. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, cranberries and orange zest. Make a well in the center and add the egg, milk, oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
3. Separate dough into 2 pieces and roll each one into a log about 8" long. Place logs on prepared baking sheet and flatten so they are about 3/4" thick. Bake in preheated oven for 30-35 min.
4. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2" slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 min for each side. Finished cookies should be hard and crunchy.
Remarks:
1. Preheat oven to 160 deg. Grease and flour a baking sheet.
2. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, cranberries and orange zest. Make a well in the center and add the egg, milk, oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
3. Separate dough into 2 pieces and roll each one into a log about 8" long. Place logs on prepared baking sheet and flatten so they are about 3/4" thick. Bake in preheated oven for 30-35 min.
4. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2" slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 min for each side. Finished cookies should be hard and crunchy.
Remarks:
The cookies were too hard!! I think I baked them for too long a time! Should have just stucked to the original instructions for the baking times. But I really had to lower the temperature as my cookies were burning before they are dry. I would like to slice them into thinner strips, say 5 cm instead of 1/2" too. Also, the cookie batter was really sticky, so wetting hands is a must when handling the dough. Despite the really hard texture (I do not know if they are supposed to be that hard or not), they were crispy and it was quite a sensory delight for me :)
3 comments:
they look good though! i've never thought to make biscotti before..
btw have you had biscotti before?? usually they're pretty hard.... hehe..
Never tried the authentic ones before.. maybe i shd visit some Italian supermarket to get them :)
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