'Tis the season. It seems that every year during the holiday season I make some biscotti. This year I added dried cranberries and pecans to the basic recipe that I've been using for years (originally an almond biscotti).
Pecan and cranberry biscotti.
The process is simple. I mixed the ingredients together (flour, eggs, vanilla, sugar, berries, and nuts), formed the dough into two logs and baked them at low temperature until done. Then, after letting them cool a little, I sliced the logs into individual cookies and toasted them in the oven at a lower temperature. This batch didn't spread out as much as I expected, so the cookies are smaller than normal. But they still taste good.
I love biscotti. Paula, Frank’s daughter, used to make them and they were delicious. They were crunchy, but not too hard.
ReplyDeleteThe only place I tend to see biscotti here is at Starbucks and never my favorite, cranberry pecan! Save some for me!
ReplyDeleteGlad you're getting a booster! The biscotti looks yummy.
ReplyDeleteYou had me at "cranberries". Yum.
ReplyDeletechm, I've had some that were hard as rocks. Tooth busters! Those are best for dunking in coffee. Or wine. ;)
ReplyDeletemitch, hurry, they're going fast! Wait... I can make more.
evelyn, me too!
emm, :)