NEW POST - Almond Biscotti

My favorite breakfast in the morning, make that just about every morning, is a cup hot chocolate and a couple of biscotti.  If you can find Stephen's Hot Chocolate in your area you have to try it.  Winco is the only store locally (greater Sacramento area) that carries the brand that I am aware of.  My daughter picked up a can of Pumpkin Spice flavor about 2 months ago. I made her go back and buy all the cans they had left. It is that good.  You can order online if you can't find it locally.  I just read that in September they are bringing back two of their most popular flavors:  Orange Creme and Italian Amaretto.   Can't wait!  Here is a link to their website:  http://www.indulgentfoods.com/.

Now that we have the beverage taken care of, I want to share my favorite biscotti recipe with you.  It is a recipe that I created from several of my favorites.  I make a batch every couple of weeks, more often if I go on a biscotti binge.  It is easy to make.  Hope you will give it a try.

Cranberry Almond Biscotti

1/2 cup softened butter
1 1/4 cups sugar  (I like to use 3/4 cup white sugar and 1/2 cup brown sugar)
2 eggs
1 tsp almond extract (sometimes I increase it to 1 1/4 tsp. for a little more flavor
2 1/4 - 2 1/2 cups flour (for chocolate flavor biscotti, substitute 1/4 cup flour with 1/4 cup cocoa powder)
1 tsp baking powder
1/4 tsp salt
1/2 cup sliced almonds
1/2 cup Craisins

Preheat oven to 350 degrees.  In a mixing bowl, beat together butter and sugar(s) until smoothly blended. Add eggs and almond extract and beat until mixture is smooth and creamy.  In another bowl combine flour, (cocoa, if you want chocolate flavor), baking powder and salt.  Mix in to butter mixture until smooth.  Dough should be firm and just a little sticky.  If it sticks to your fingers add a little more flour.  You want to be able to form it in to shape without most of the dough sticking to your hands.  Stir in the almonds and Craisins.

Divide the dough in half and shape into 2 logs, about 11 inches long, 1/2 inch high and about 5 inches wide.
Don't stress about the dimensions.  They should look something like this:

Place on a greased cookie sheet (I use PAM on a regular cookie sheet but I also love this Silpat from Pampered Chef, which you don't have to grease).  Bake for 30 minutes.  Remove from oven and cool for 10 minutes on the pan.  Remove from pan, and using a serrated knife, cut in to 1/2 inch slices.

Place slices back on the pan (turned on their side) and bake for another 6 minutes.  Flip slices over and bake for another 6 minutes.  Remove from pan and cool on a wire rack.

If you want to get fancy, melt 1 cup of chocolate chips and 1 Tbsp shortening in the microwave for 1 minute on High.  Stir until mixed and smooth.  Dip biscotti tips in the chocolate or drizzle over each.

Makes about 36 biscotti.

Hope you will give this recipe a try and let me know how you like them.  I always enjoy hearing your comments.  Until next time...