Easy Cranberry, Almond Biscotti

As promised in a previous post, here’s a step-by-step of how to make Gale’s famous Cranberry, Almond Biscotti.

This is one of my favorite go-to snacks for my family. It’s not loaded down with sugar and shortening, it lasts nearly a week and it satisfies our sweet tooth.

As with most yummy things, start with butter, 4 tablespoons this time. It’s best if it’s at room temperature.

Add one cup of sugar.





Cream the two together.

Add two teaspoons of almond extract.

And 3 eggs.

Mix it all up.

In a separate bowl dump in 3 cups of flour.





Add in 2 teaspoons of baking powder,

and 1/2 teaspoon of salt.





Mix it up with a whisk.

Then add it to the wet mixture in three batches, mixing it up in between.

Until it looks like this:

Measure out 3/4 cup of dried cranberries,

and 3/4 cup of slivered almonds.



Wait, those aren’t slivered, those are whole almonds! I know. I’m cheap, I mean frugal. So I chopped them.

Add them to your batter and mix them up.





Sprinkle a clean surface with flour.

Drop the batter on the flour.

Smooth it out and cut it into two separate halves.

Then roll each half in into a 3″ by 12″ log.

Sprinkle with sugar, decorator’s sugar, if you have it. And gently press the sugar into the mixture.

Bake at 350 on a cookie sheet that is lined with parchment paper.

After about 25 minutes check them to see if they are ready. Your knife should come out clean. If not, put them back in a for a few minutes and check them again.

Once they are ready, put them on a cooling rack.





Once they are completely cool, cut them in 1″ slices.

Place them back on the lined cookie sheet and pop them back in the oven for 8 minutes. Then, take them out again, turn them over and put them back in for 8 more minutes.

That’s it! Biscotti’s that easy!

 

 

 



Sabbath and Biscotti

So, when we decided to buy this home we made a pact. We would not, I repeat, would not work on Sundays!

Everyone needs a Sabbath.

That would be our full day off from all things House. Unless that was the only day we could get help, then we’d switch our Sabbath day to Saturday. But we would take one day off per week.

So far, so good.

We also want to eat healthy during the week. By healthy we mean we won’t eat the following for dinner:

• Fast food

• Popcorn

• Peanut butter sandwiches

And, we strive to get the Mister to eat something other than just meat and bread.

During the last three weeks we’ve prepared a meal on Sunday that would last us a few days and then midweek we’d do another one. And we’ve made a batch of biscotti to satisfy our sweet tooth cravings throughout the week.

Again, so far, so good.



About that biscotti, my dear friend Gale taught me how to make it. Actually, she’s taught me how to make several things over the last few years. Not only is she a fantastic cook and teacher, she’s a great friend. When I came back from a mission trip in Haiti last summer she came over to my house and listened to me prattle on about it, non-stop for I don’t know how long. She didn’t even look at her watch or her phone one time! And she asked questions. Squirrel! Back to the biscotti.

About two weeks before we closed on the house she invited me over to learn all about the biscotti and of course to catch up. We made two batches: Apricot, Pistachio, Rosemary and Chocolate Hazelnut. When I took them home I didn’t expect the Mister would like them. They’re kind of a hard, cookie without a bunch of sugar. Boy, was I wrong! He devoured them. So I decided to make a batch each Sunday.

 The biscotti I made with Gale!

The first batch was Apricot, Pistachio, Rosemary. It was really good! But I forgot to sprinkle sugar on top. No biggie. The next week I made the Chocolate. But I didn’t have hazelnuts. Gale said I could sub in any kind of nuts. So, in went walnuts and almonds. Yummy! And I sprinkled regular sugar on one and  Haitian sugar on the other. The Haitian sugar tasted good but looked kind of gross as it ‘s brownish.

Cranberry, Almond!

Last night was the best so far! Cranberry, Almond. My tastebuds were dancing I tell you, dancing! Gale said I could share the recipe so here it is:

Cream together 4T butter and 1 cup sugar, add 2t almond extract + 3 eggs. In a separate bowl mix 3 cups flour, 2t baking power, 1/2 t salt. Then add it to the wet mixture in three batches. Once that’s mixed up add 3/4 cup slivered almonds (I used chopped because that’s what I had) and 3/4 cup cranberries. Mix it in. Roll out it out into two logs about 3′ by 12″, sprinkle with sugar. Decorator’s sugar is best if you can find it. Bake on parchment lined sheet at 350 for 25-28 minutes. Cool completely and cut in 1″ slices. Lay them on their sides and back 8 minutes. Pull them out, flip them over and put them back in for 8 minutes. And that’s it!

Check back next week for step-by-step recipe with pictures!

Oh, and for dinner, we had Black Bean and Beef Enchilada Casserole. It was awesome! We subbed out the peppers for an extra 1/2 pound of ground beef and four for corn tortillas.





What do you do to make cooking through the week easier? I’d love to see your tips. Please, comment below.