Thursday, January 20, 2011
Cranberry Almond Biscotti
^my army of biscotti waiting for consumption
Yup. I told you I liked the Cranberry Walnut Biscotti recipe(:
Here's another batch with almonds substituting the walnuts.
I used silvered almonds instead of the sliced almonds, which wasn't a very wise decision. I think I would much prefer the sliced almonds as the silvered ones taste a little stale in the biscotti. Or I think I should have tried toasting the silvered almonds beforehand. But anywhos, they are still mucho delicious (thanks to the dough itself)!
This time, I also reduced the second baking time. I baked the biscotti for only 4 minutes more after cutting them into slices. The biscotti were noticeably softer and more crumbly. I think baking them the full 8 minutes yields a more authentic and crunchy/ toasty bite, which was just perfect. (:
^I made the full biscotti recipe (2 logs) for the first time. The texture of the dough was wetter and easier to handle.
*I need to try some with pistachio! They add a nice green touch to the appearance(: And I need to get some white chocolate. White and dark chocolate drizzles. Mhmm! Ohh, or a matcha dough base? Yum!
Yay. I was invited by Lisa to be a part of her new linky called "Sweets for a Saturday" Head over to her blog "Sweet as Sugar Cookies" and check out what delicious goods her and others have made!
ANDANDAND! Thanks Miz Helen for hosting and inviting me to her "Full Plate Thursday" linky! Check out what else is going on at "Miz Helen's Country Cottage"