Doctor's Review: Medicine on the Move

December 11, 2017
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Cranberry Biscotti

Easy to make and great for dipping.

3 eggs
¾ c. (180 ml) granulated sugar
½ c. (125 ml) butter
2 tsp. (10 ml) vanilla
3 c. (750 ml) all-purpose flour
1 tbsp. (15 ml) baking powder
½ tsp. (2.5 ml) salt
¾ c. (180 ml) chopped dried cranberries

Preheat oven to 350°F (180°C). Melt butter, set aside to cool.

In a large bowl, beat eggs. Gradually beat in sugar, butter and vanilla.

In a separate bowl, mix flour, baking powder and salt. Stir into egg mixture to make a sticky dough. Add cranberries and mix well. Keep mixing with floured hands until dough is smooth and fruit is well mixed.

Turn dough out on to a lightly floured board and shape into a ball. Divide in half and shape each half into a 7-inch (18-cm) log. Flatten logs until 4 inches (10 cm) wide with rounded edges.

Place logs 4 inches (10 cm) apart on a parchment-lined baking sheet. Bake 20 minutes or until firm. Remove from oven and let cool for 10 minutes.

Transfer to cutting board. Slice on a slight angle about ¾ inch (2 cm) thick. Return slices to baking sheet, arranging them upright ¾ inch (2 cm) apart.

Reduce oven to 300°F (150°C). Bake for an additional 20 to 25 minutes or until firm and dry. Cool. Store in airtight container. Makes about 18 biscotti.

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