I’m very excited to be joining in as one of the hosts of the #love bloghop group this month! Kimberly from Badger Girl Loves To Cook, invited me to join in after seeing my Orange Cranberry Muffins, as they were a perfect fit for last months theme.
Seeing as I already had planned to bake up some cranberry almond biscotti (perhaps not so soon after already posting a cranberry recipe!), I decided to join in on the fun.
Curious about what exactly the love bloghop group is? We are a bunch of bloggers who pick a theme for a month and create recipes specific to it. For the month of December, we are going nuts! Figuratively of course. 🙂 If you are planning any nut recipes this month, make sure to link your recipe below.
I absolutely loved how these biscotti turned out, I’m not a fan of break your teeth kind, so they have a crunch but still a little softness to them. Made with fresh cranberries you get a wonderful tartness rounded out by the toasted almonds and sweetness of the white chocolate.
Most of your time is spent waiting for these to bake, so go ahead and get in the kitchen to whip these up!
If you like a crunchier biscotti slice these a little thiner and cook each for 15 minutes per side.
- 3/4 cup blanched slivered almonds
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated white sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup fresh cranberries
- 3 large eggs + 1 egg yolk
- 3/4 teaspoon almond extract
- 1/2 cup white chocolate chips
- Pre-heat your oven to 350 degrees F and place your almonds on a small baking sheet. Toast the almonds for 7-9 minutes, or until lightly toasted and fragrant. Remove to cool and set aside.
- Reduce the oven temperature to 300 degrees F.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Toss the flour mixture with the fresh cranberries and toasted almonds.
- In a small bowl, whisk together the eggs and almond extract. Form a well in the dry ingredients and pour the wet into the center. With a spatula, combine well, making sure to incorporate all the dry ingredients.
- Pour onto a lightly floured surface and knead the dough for a minute or two, it will be a little shaggy and sticky at this point, but the extra flour on your surface will help bring everything together.
- Divide your dough into two and shape into 2 7 inch long logs by 3-4 inches wide. Transfer to a parchment or silpat lined baking sheet and bake for 35 minutes.
- Once done, remove from the oven and let cool for 10 minutes. Slice the logs into 1 inch pieces on the diagonal and lay flat back on the baking sheet.
- Return to the oven to bake for 10-15 minutes (depending on how crisp you like your biscotti). Remove, flip and bake for another 10-15 minutes.
- Transfer the finished biscotti to a cooling rack to cool completely.
- In a microwave safe dish, microwave the white chocolate chips in 15 second increments, stirring in between, until completely melted.
- Dip the ends of the biscotti into the melted white chocolate and return to the cooling rack to set.
- Biscotti will keep in an airtight container for up to a week.
December is #nutlove month!
Please join in on the #nutlove fun by linking up any nut recipe from the month of December 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #nutlove event! The twitter hashtag is #nutlove
Be sure to say hi to my fellow hosts and see what they’ve cooked up this month!
Evelyne @ Cheap Ethnic Eatz | @cethniceatz
Kimberly @ Badger Girl Learns To Cook |@Bdgergrl
Helena @ Rico Sin Azucar | @ricosinazucar
Serena @ Teaspoon of Spice | @tspcurry
EA @ The Spicy RD Blog | @thespicyrd
Jackie @ Vegan Yack Attack | @Veganyackattack
T.R. @ No One Likes Crumbly Cookies | @TRCrumbley
Sheila @ Pippis In The Kitchen Again | @shlylais
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I made biscotti for the first time a few weeks ago and loved the results as well as the cookie making process; therefore, I’m thrilled to have found another biscotti recipe that sounds and looks absolutely delicious! They are my favorite cookies and just love your use of cranberries and then the white chocolate dip – YUM!
I love biscotti… can’t wait to try this fabulous recipe!
Ooh, I adore biscotti. I adore white chocolate, too! 🙂
Lovely biscotti, Susan! I’ve always wanted to make them: they’re also an specialty in the east of Spain, from where I am (italian influence, I guess)
By the day, you didn’t upload the photo in the Linky tool, did you? 😉
Biscotti is one of my favorite things to make. These look amazing. I am so glad you joined us for this month’s nutlove! 🙂
Your biscotti is so festive with the cranberries and white chocolate.I have to try these soon. Sending lots of #nutlove your way.
I made these today as a trial-run for next week’s cookie exchange at our day care. First off, I want to say they are delicious – the flavor is terrific. But mine rose too much. Most of them look more like slices of cake than biscotti. I wonder should I reduce the baking soda next time… or is it just how I shaped the loaves going into the oven (they didn’t look high before baking though). Susan, yours look fabulous in the pictures. Any chance you could post a picture showing how the loaves look before baking?
Deirdre, unfortunately I don’t think I took a picture of them before they went into the oven. I’m traveling the next few days but let me take a look when I get back. If not, next time I make them I’ll take a quick shot and update the post! Thanks for the suggestion and making the biscotti!
Thanks Susan! I’m going to make them again this weekend, for a cookie exchange. I will slightly reduce the baking soda and pat them down a little more before baking. I’ll let you know how it goes. Wishing you a wonderful holiday!