Dunk it or dip it.

 

Incrediblely delicious cranberry almond biscotti

      

       I love biscotti, a little pricey to buy plus I wanted to learn how to make them.  Truthfully I have failed 4 times in the last two years with different recipes.  Today was a home run.  None of the previous recipes could even come close to the flavor I can buy. This was the day to be, the first bite had the "ahhhhh" factor, another happy moment Cook'n by the Creek.  My favorite way to eat biscotti is with a good strong cup of coffee.  This is the only time I drink it strong.  For some reason dipping a biscotti in strong coffee is key to my taste buds.  Like some chocolates are just chocolate and others cause the brain to scream for more.  

          I decided to do the little "tada" and spread melted white chocolate on them.  It worked, made me smile and now I am excited to share biscotti with my favorite gals next door, Amber and Kamrie. I'm pretty sure they like biscotti. I can't keep the entire batch my will power is ok but in this temptation there is no will power.

Here it is "The Queen Recipe of Biscotti"

Preheat oven to 300

         In a bowl add 1/4 cup of oil, 3/4 cup of white sugar, 2-tsp of vanilla, 1-tsp of almond extract and 2 eggs and stir.  Next stir in 2 cups of flour, 1/4 tsp of salt, 1 tsp of baking powder, last  mix in 1/2 cup of dried cranberries and 1 cup of sliced almonds or 1 cup of pistachio nuts.  I used almonds this time.

         Divide dough and make two oblong shapes about 3"x10". Don't worry any length is fine.  It's our baking so don't worry if it is not traditionally correct :)  Place on a baking sheet with parchment paper.

         Bake for 35 minutes and should be a light golden brown.  Remove from oven, set the oven temperature to 275 degrees and let the biscotti cool for 10 minutes.  Then cut 1 inch slices, place slices back on pan with parchment paper and bake for 10 more minutes or until they are dry.  You can drizzle with chocolate, white or dark your choice.  Wrap individually and they keep for a very long time...as long as I put them where it is a chore to get to.  This is temptation gone bad for me!  

This a very happy "Pass it on" and love to do recipe.