Cranberry Biscotti
Cranberry biscotti are twice-baked cookies that last a long time because they are dry. They are best when dipped in tea or coffee. The ingredients in this recipe make about 20 to 24 biscotti.
Details
- Preparation Time: 25 minutes
- Cooking Time: 45 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 8
Ingredients
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115 g Butter, unsalted
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150 g Sugar, white
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2 piece Egg, fresh
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1 teaspoon Vanilla, extract, natural
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1 teaspoon Baking powder
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0.25 teaspoons Salt, table
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280 g Flour, Wheat, bread flour
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100 g Cranberries, dried
Steps
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Preheat the oven to 175°C. Place the rack in the middle position. Line a baking sheet with parchment paper.
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Sort the cranberries and chop them into pieces. In a bowl with an electric mixer set to the highest speed, beat the butter and sugar until fluffy, then add both eggs. Continue mixing until the mixture becomes light yellow and frothy, which takes 3 to 5 minutes. Mix in the vanilla. In another bowl, sift the flour, baking powder, and salt. Add the dry mixture to the fluffy mixture and mix until a uniform dough forms. Finally, fold in the cranberries.
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Lightly flour the work surface and turn the dough onto it. With floured hands, shape the dough into a log, 30 cm long and 9 cm wide. Carefully transfer the log to the baking sheet and bake in the preheated oven for 25 minutes. Remove the baked log from the oven and let it cool on the rack for 10 minutes.
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Reduce the oven temperature to 165°C. Slice the log into 1.25 cm thick slices and lay them flat on the baking sheet. Bake the slices for 8 to 10 minutes on one side, then the same amount of time on the other side.
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Remove the baked biscotti from the oven and let them cool. Arrange them on a serving plate and serve.
Nutrition Information (Per 100g)
- Calories: 390.34 kcal
- Fat: 25.36 g
- Saturated Fat: 14.98 g
- Carbohydrates: 36.23 g
- Sugars: 35.75 g
- Protein: 3.86 g
- Fiber: 0 g
Advice
Store the completely cooled biscotti in a tin cookie box, where they can keep for a few weeks.