Almond and Cranberry Biscotti

This recipe was a request after Alex found it over on the Tate and Lyle website. You can find it here if you want to follow it to the letter as I have adapted it a bit – I changed the hazelnuts for almonds as that’s what I had in my cupboard and I used white Light at Heart instead of brown although there were no ill effects for either of these changes! Biscotti basically means ‘baked twice’ and that’s exactly what you do!

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So first you need sift the baking powder and flour in a bowl.

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Add the rest of the ingredients to the flour and bring it together with your hands. You could use a spoon if you wanted but it’s nice to get your hands stuck in!

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Eventually a soft dough will form that should look something like this:

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Tip the dough onto a floured work surface and knead for at least 2-3 minutes. I think I did it for about 6 minutes, just to be sure! Roll out into a log shape and flatten slightly then place on a baking sheet. Bake for 20-25 minutes until brown in colour.

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Cut into slices about 1.5cm and at a diagonal angle to get some good size slices.

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Pop the slices back onto the baking sheet and bake for another 5-10 minutes, turning over once so that it can brown on both sides.

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Oooh yummy, look at them! Pop the slices onto a wire rack to cool and them eat all at once! I suppose you could eat them over a few days if you wanted although I have no idea why you would (or could!) save them.

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Studded with cranberries, they definitely look pretty impressive. I’m pleased with myself for a first attempt and I will definitely be making these again. I’m already thinking of lots of different flavour combinations in my head and chocolate is figuring pretty highly!

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And there you have it! Almond and cranberry biscotti, an appropriate snack and treat for a half Italian husband. For reference, the picture below is the brand of sugar that I used for this recipe. This is how Alex found the recipe in the first place, by checking out the website and stumbling across it. It’s got a texture/consistency just like normal granulated sugar but you only need to use half the amount.

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If you don’t have this sugar or don’t want to get it you can use normal light muscovado sugar, just double the amount.

Here’s a list of ingredients and method for those that prefer 🙂 I did make 13 slices (even though only 10 are pictured above, Alex and I couldn’t help ourselves!)

Ingredients

  • 40g Tate and Lyle light at heart, white
  • 175g plain flour
  • 1/4 tsp baking powder
  • 2 eggs, beaten
  • 1 tsp almond extract
  • 60g dried cranberries
  • 60g flaked almonds

Method

  1. Preheat the oven to 180º and line a baking sheet with greaseproof paper.
  2. Sift the flour and baking powder together into a bowl.
  3. Add the sugar, eggs, cranberries, almonds and almond extract and start to work together to form a dough with your hands.
  4. Knead the dough well on a floured work surface for at least 2-3 minutes.
  5. Roll the dough with your hands into a long sausage shape then pat and flatten slightly.
  6. Bake for 20-25 minutes until a golden brown colour and it feels firm when pressed.
  7. Allow to cool for 10 minutes on a wire rack then slice the log into slices about a cm and a half thick. Try to cut on a diagonal if possible.
  8. Bake again for another 5-10 minutes until golden throughout, turning over once so each side browns evenly.
  9. Allow to cool completely on a wire rack before serving.
Traditional picture

Traditional picture

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