When guests come for the holidays, whether it be your parents, in-law’s or siblings, it’s always nice to have a few goodies to welcome them to your home. Last year when people stayed with us for the Christmas my daughter put a pretty Santa cookie on their bedside tables along with a homemade card. It was a sweet, personal touch that made all the difference. When we have guests this Thanksgiving I’ll make these tasty, crunchy Cranberry Almond Biscotti. No matter the season it’s the fun touch with a little treat that makes all the difference.
Cranberry Almond Biscotti
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon Kosher salt
1/4 cup dried cranberries
1/4 cup almonds, finely chopped
3 large eggs
1 Tablespoon water
1 large egg white
1 Tablespoon sugar
1. Preheat oven to 350ºF.
2. Combine flour, sugar, baking soda and salt in a large bowl and stir with a whisk. Add the dried cranberries, almonds, and 3 eggs and stir until dough is combined and forms thick crumbs. Transfer the dough to a lightly floured surface and knead a few times to form it into a ball.
3. Divide the dough in half and form a 9 inch loaf that is 1 inch thick with each section of the dough. Place both loaves 6 inches apart on a baking sheet lined with parchment paper.
4. Combine water and egg white and brush over each loaf. Then sprinkle each loaf evenly with sugar.
5. Bake at 350ºF for 20 minutes. Remove loaves from the baking sheet and cool them on a wire rack. Once they are cool enough to touch cut each roll into 15 slices about 1 inch thick. Place the slice back on the bake sheet, reduce the oven temp to 325ºF and bake for an additional 20 minutes. Biscotti will still be slightly soft but will harden as they cool. Cool biscotti completely before serving.
More Posts from The Naptime Chef: