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  • Dried cranberry biscotti

Dried cranberry biscotti

Posted on Oct 9th, 2019
by Matthew
Categories:
  • Recipes

Dried Cranberry Biscotti


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • crunchy
  • dried cranberry biscotti
  • Italian treat
  • tangy
  • twice-baked cookies

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Dried cranberry biscotti is a delightful and crunchy Italian treat that pairs perfectly with a cup of coffee or tea. These twice-baked cookies are studded with tangy dried cranberries, adding a burst of flavor to every bite. With a crisp exterior and a slightly chewy center, these biscotti are the ideal balance of sweetness and tartness. Whether enjoyed as a morning snack or an after-dinner treat, this recipe is sure to impress.

Keywords: dried cranberry biscotti, Italian treat, crunchy, tangy, twice-baked cookies.

Dried cranberry biscotti details


By thesmartcookiecook.com
A recipe of Dried cranberry biscotti. Read more below.
Dried cranberry biscotti, recipe Rating: 4.5
Number of votes:103
Ingredients:
2-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup butter at room temperature
2 large eggs
1/2 teaspoon almond extract
1-1/2 cups dried cranberries
1 egg white

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Combine flour, baking powder, and salt in a medium bowl; whisk to blend. Using an electric mixer, beat sugar, eggs, butter, and extract together. Mix in flour and then dried cranberries.

Divide dough in half. Using floured hands, shape each piece into a log directly on the baking sheet. Whisk egg white and brush top and sides of each log. Bake 30 to 35 minutes until golden. Cool completely. Slice logs with serrated knife and bake 10 minutes on baking sheet without parchment. Turn biscotti over and bake an additional 5 minutes.


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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Dried cranberry biscotti

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  • crunchy
  • dried cranberry biscotti
  • Italian treat
  • tangy
  • twice-baked cookies

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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