Cranberry Chocolate Almond Biscotti {and the Great Food Blogger Cookie Swap}

by Lisa on December 12, 2011

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I love a good cookie swap.  So when I saw the Great Food Blogger Cookie Swap, I just had to sign up.  I wasn’t alone—over 500 other food bloggers swapped cookies!  The idea was simple: bake three dozen cookies and send them to three other bloggers that were matched up with you.  Then receive three dozen cookies in the mail.  I only received two dozen cookies, but that was fine with me—it’s only December 12 and I’m already over my diet of all Christmas cookies all the time!  I received Lemon Whippersnappers from Lindsey and Molasses Ginger Cookies from Rachel.  It was so fun to come home and discover packages of cookies on our doorstep—thanks, ladies!!

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I knew that I wanted my cookies to be able to hold up well in the mail and to last for at least a week.  Biscotti was the perfect solution.  Don’t let the number of instructions or the double baking intimidate you–it’s not a scary as it looks!

Cranberry Chocolate Almond Biscotti

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Print this recipe!

Yield: 3 dozen cookies

Ingredients

  • 1 3/4 cups dried cranberries
  • 1/2 cup amaretto, plus more if needed
  • 3 cups all-purpose flour, plus more for work surface
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 4 large eggs (3 whole, 1 lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cup raw almonds
  • 1 1/2 cups semi-sweet chocolate chips
  • turbinado sugar, for dusting

Method

Preheat oven to 325 degrees.

In a small saucepan, heat the cranberries and the amaretto over medium-low heat, stirring occasionally. about 8 minutes.  Remove from heat, drain the cherries and reserve 2 tablespoons of the liquid.  If there isn’t enough left, add more amaretto to make 2 tablespoons.
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In another bowl, sift together the flour, baking powder and salt.

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In a stand mixer with the paddle attachment {or using a handheld mixer} cream the butter and granulated sugar together.

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Beat in three whole eggs, one at a time.  Then add the reserved amaretto and vanilla.  On low, gradually mix in the flour mixture until combined.

Remove the bowl from the mixer and stir in the cranberries, almonds and chocolate. Turn out the dough onto a lightly floured, clean surface. Using flour as needed, divide the dough in half and form into approximately 12 inch x 2 inch logs of 1/2 inch thickness.  Place on a baking sheet lined with parchment paper or a silicone mat.  Brush the logs with the beaten egg then sprinkle with turbinado sugar.

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Bake for 35 minutes, rotate the baking sheet halfway through.  Remove from the oven and allow to cook on a wire rack for 20 minutes.

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Next, cut the logs into 36 slices.  Arrange the slices flat on wire racks on two baking sheets.  Bake for 8 minutes, flip, then bake for another 8 minutes.  Remove from the oven and allow to cool completely before packaging.

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Store in an air tight container for up to a week.

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I’m not a big fan of crunchy cookies, so I never really gave biscotti a thought, but this recipe changed my mind.  Crispy on the outside but tender on the inside.

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I love the combination of the tart cranberries, smooth chocolate and crunch of the almonds.

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Enjoy!

psst—if you’d like to participate in the Great Food Blogger Cookie Swap next year, click on the icon to sign up for notifications.

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Recipe adapted from Martha Stewart’s Cookies.

{ 4 comments… read them below or add one }

@BonnieBakes December 12, 2011 at 2:18 pm

I am so glad that I got you to send me these delicious cookies! I can't stop eating them! And I love that I can dip them in my coffee at breakfast!

Reply

Lisa November 29, 1999 at 7:00 pm

I am so glad you\’re enjoying them!!

Reply

Joelen December 12, 2011 at 7:20 pm

These were delicious – thank you so much for sending them! Happy holidays to you & your family :)

Reply

Lisa November 29, 1999 at 7:00 pm

You\’re welcome! I am so glad you like them :-) Happy Holidays to you and your family too!
By the way, I wish I had known you were gluten free, I could have made the biscotti that way!

Reply

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