Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
用料
sugar | 3/8 cup |
vegetable oil | 1/4 cup |
egg | 1 |
lemon zest | 1 tsp |
almond extract | 3/8 tsp (or vanilla 1/2 tsp) |
whole almonds | 3/8 cup |
dried cranberries | 1/4 cup |
flour | 1/2 + 1/4 + 1/8 cup |
baking powder | 1 tsp |
salt | 1/4 tsp |
nutmeg | 1/4 tsp |
almond cranberry biscotti的做法
mix well w/ a spatula/whisk
sugar, veg oil, egg, lemon zest
add in almond extract, nuts and fruits. mix well w/ a spatula
sift in dry ingredients
shape the dough to a log (~1/2 inch)
put the log in the baking try; pad on top
bake in 325F for 35 mins
(edge is already crunchy w/ this bake; maybe try less time on 1st bake next round)
cool around 30 mins (till you can hold the tray but it's still warm)
slice biscotti and bake at 325F for 20 mins
I did 7 mins on each side this time
小贴士
if need retoast almond, 350F for 10 mins