I want to let you guys in on a little somethin' somethin'. I'm moving.
No, this blog isn't moving. (At least not yet. I actually do want to make it snazzier but that's not happening for a bit. Sorry!) I'm physically moving my junk from one apartment in Hoboken to another apartment in Hoboken. I've been living in the same spot since I started this blog a few years ago, so this is an exciting, yet nerve-wracking, time for me. I have a few blog posts lined up for the next couple weeks, so you most likely won't even realized I've been busy packing, unpacking, assembling furniture and decorating and the likes (crossing my fingers!).
However, you'll probably see a difference in the pictures that I start taking in a few weeks. Will it be a good or a bad difference? Uh, that remains to be seen. I actually previewed the new place at night-time, so I'm not certain of that situation just yet. I'm hoping hoping hoping that I still have a good source of natural light. If I don't, it will probably take me a few posts to figure out how to fix that....so what I'm saying is that I'm possibly gonna need some slack here. No judgements, right? Fab.
Oh hey, and I also have this biscotti recipe for you. In the spirit of cleaning things out of the kitchen, I found some dried cranberries in the cupboard and slivered almonds in the freezer. I've been going through a huge carb-craving phase lately, so I was inspired to adapt Katie's cherry-hazelnut biscotti recipe based on the ingredients I had on hand.
Cranberry-Almond Chocolate Biscotti
adapted from Katie's Cherry-Hazelnut Biscotti
makes ~2 dozen
Print Recipe
1) Preheat oven to 325 degrees F.
2) Combine the dried cranberries, water, and almond extract in a small pot. Bring to a low simmer, over medium-low heat.
3) Stir occasionally and simmer until the cranberries have softened, about 5-8 minutes.
4) Use a slotted spoon to separate the cranberries from the almond-flavored liquid, making sure to conserve the liquid.
5) In a medium bowl, whisk together the flour, baking powder, and salt. Set aside,
6) In a large bowl, beat together the butter and sugar until pale and creamy.
7) One at a time, beat in 3 of the eggs. The batter should be pale yellow and runny.
8) Beat in the vanilla and 2 tablespoons of the reserved cranberry-almond liquid.
9) Add the dry ingredients to the wet ingredients one cup at a time, beating in between additions, until the dough is smooth. This is best done by hand with a spoon or other utensil.
10) Stir in the cranberries, almonds, and chocolate chips until they are evenly incorporated.
11) Dust a work surface liberally with flour. Turn the dough out onto the work surface.
12) Divide the dough in half and place on baking sheets lined with parchment paper. Shape each half into a log approximately a foot long. Flatten the logs to make rectangles which are about a half inch thick.
13) Beat the remaining egg lightly in a small bowl. Brush the tops of the dough with the beater egg.
14) Bake for 25 minutes. Remove the dough from the oven and allow to cool for 20 minutes.
15) Reduce the oven temperature to 300 degrees F. Slice each log on the diagonal into cookies about 1/2 inch thick.
16) Lay the cookies down on each baking sheet and bake for 6-8 minutes.
17) Flip the cookies over and bake on the other side for 4-6 minutes.
18) Remove the cookies from the oven and allow to cool. Store in an airtight container.
This was my first time ever making biscotti! Making biscotti is not super difficult. The main reason I haven't tackled one of these recipes before has been the time commitment. This recipe required 18 steps! Really?!. But in all honesty, I feel as if each step flew by pretty quickly. I definitely made this recipe in less time than I've made some of my cupcake recipes.
I was also dragging my feet on making biscotti because I knew I would pretty much eat half of one loaf before the day was over. That might have happened. I mean, no one really wants the ends of each loaf anyhow. And I have to taste test a center piece of each loaf to ensure that no one will get sick. Quality control, people. Quality control.
Well, I guess this is where I should mention how amazing and out-of-control good this biscotti is. Because yes, it was that good, dangit. I love dried cranberries, almonds, and chocolate separately, but if you wrap them all together and present them in the form of a carbohydrate, you really have a flavorful breakfast treat (or dessert!).
Cranberry-Almond Chocolate Biscotti
adapted from Katie's Cherry-Hazelnut Biscotti
makes ~2 dozen
Print Recipe
- 1-1/2 cups dried cranberries
- 1/2 cup water
- 1-1/2 teaspoons almond extract
- 3 cups flour (+ extra for dusting work surface)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, softened slightly
- 1 cup sugar
- 4 eggs (3 for dough + 1 for brushing the cookies)
- 2 teaspoons vanilla extract
- 1/2 cup chopped slivered almonds
- 1/4 cup semisweet chocolate chips
1) Preheat oven to 325 degrees F.
2) Combine the dried cranberries, water, and almond extract in a small pot. Bring to a low simmer, over medium-low heat.
3) Stir occasionally and simmer until the cranberries have softened, about 5-8 minutes.
4) Use a slotted spoon to separate the cranberries from the almond-flavored liquid, making sure to conserve the liquid.
5) In a medium bowl, whisk together the flour, baking powder, and salt. Set aside,
6) In a large bowl, beat together the butter and sugar until pale and creamy.
7) One at a time, beat in 3 of the eggs. The batter should be pale yellow and runny.
8) Beat in the vanilla and 2 tablespoons of the reserved cranberry-almond liquid.
9) Add the dry ingredients to the wet ingredients one cup at a time, beating in between additions, until the dough is smooth. This is best done by hand with a spoon or other utensil.
10) Stir in the cranberries, almonds, and chocolate chips until they are evenly incorporated.
11) Dust a work surface liberally with flour. Turn the dough out onto the work surface.
12) Divide the dough in half and place on baking sheets lined with parchment paper. Shape each half into a log approximately a foot long. Flatten the logs to make rectangles which are about a half inch thick.
13) Beat the remaining egg lightly in a small bowl. Brush the tops of the dough with the beater egg.
14) Bake for 25 minutes. Remove the dough from the oven and allow to cool for 20 minutes.
15) Reduce the oven temperature to 300 degrees F. Slice each log on the diagonal into cookies about 1/2 inch thick.
16) Lay the cookies down on each baking sheet and bake for 6-8 minutes.
17) Flip the cookies over and bake on the other side for 4-6 minutes.
18) Remove the cookies from the oven and allow to cool. Store in an airtight container.
This was my first time ever making biscotti! Making biscotti is not super difficult. The main reason I haven't tackled one of these recipes before has been the time commitment. This recipe required 18 steps! Really?!. But in all honesty, I feel as if each step flew by pretty quickly. I definitely made this recipe in less time than I've made some of my cupcake recipes.
I was also dragging my feet on making biscotti because I knew I would pretty much eat half of one loaf before the day was over. That might have happened. I mean, no one really wants the ends of each loaf anyhow. And I have to taste test a center piece of each loaf to ensure that no one will get sick. Quality control, people. Quality control.
Well, I guess this is where I should mention how amazing and out-of-control good this biscotti is. Because yes, it was that good, dangit. I love dried cranberries, almonds, and chocolate separately, but if you wrap them all together and present them in the form of a carbohydrate, you really have a flavorful breakfast treat (or dessert!).
wow- this looks amazing!
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Thanks! I've been trying to not eat all of them. Oy.
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