Nutty Cranberry Biscotti
| Prep Time: 30 min | Serves: 24 |
| Cooking Time: 45 min | Yield: 48 biscotti |
We are about to go on vacation and I don't want to be in the kitchen but I still wanted home-made meals. Saw the odds and ends of nuts left over from Christmas baking and thought that some nice biscotti would make for a quick breakfast and be a special treat as well.
Ingredients
- 1 1/2 cups All Purpose Flour
- 1/2 cup Flax Meal
- 3/4 cup Splenda Bakers Sugar
- 1/2 tsp Cloves, Ground
- 1/2 tsp Nutmeg, Ground
- 1 tsp Double Acting | Baking Powder
- 1/2 tsp Real Salt
- 2 egg
- 1/4 cup Extra Light Olive Oil
- 1/4 cup Black Coffe
- 2 tsp Pure Vanilla Extract
- 1/2 cup Walnuts, Chopped
- 1/2 cup Chopped Almonds
- 1/2 cup Craisins Original Sweetened Dried Cranberries
Directions
# Preheat your oven to 300 F (aka 150 C).
Sift the flour into a measuring cup to get your proper measure. I find there is a real difference in sifted and unsifted quantities and I am a strong believe in sifting.
# In a good sized bowl, mix together oil and sugar until it is well blended. Now mix in the vanilla extract and then beat in the eggs.
# Combine spices, salt, flour, and baking powder. Slowly stir this into the egg mixture. Mix in the cranberries and nuts by hand.
# Divide your dough in half. Create two logs (about 12x2 inches) on a parchment paper lined cookie sheet. The dough will be sticky, so wet your hands with cool water. I put a cup of water on the table to make it convenient. I also used sheets of wax paper to roll the thing out, discarding and transferring to fresh. I didn't want to over handle the dough.
# Bake for about 35 minutes in the preheated oven. When read the logs will be a light brown.
# Remove from oven, and set aside to cool for approximately 10 minutes. Reduce the oven heat to 275 F (135 C).
# Cut the logs on diagonal into 3/4 inch thick slices. Lay on their sides on parchment covered cookie sheet and bake about 8 to 10 minutes.