Have you ever had a day that just started out of control and went from there?? Today was my day. I sort of looked around the house and called it a disaster and made a cup of coffee. I say that but of course I didn't get to actually drink the coffee since both girls decided that they needed something - dang them not being more self sufficient! After a hectic, overcast, ick morning, I was going to try my hand at a cup of coffee again and decided why not add to the disaster and make some biscotti for my coffee. Yeah, I'm not so bright.
I love biscotti with coffee but it has to be good biscotti. I've always been scared of making homemade biscotti because it seems so labor intensive. I think that's why i was so intrigued by a recipe called The Best Basic Biscotti from delicious inspiration. She made it seem like it was quick and easy so I decided to give it a shot.
This is a great recipe. It is SO fast. I made the whole thing in minutes and threw them in the oven. I even made a few changes because I wanted some extra flavor in my biscotti. We had some sliced almonds and dried cranberries in the pantry so I threw them into the party and can I just say - YUM. I made my biscotti a little smaller, but that's just preference. You can make yours giant if you want!
These biscotti are perfect with coffee and super easy to make. Miss Macie even loved them, though I didn't give her the complimentary coffee for dunking. A two year old on coffee - no thank you. Try this recipe - you will not be disappointed.
Cranberry Almond Biscotti
adapted from delicious inspiration
3 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup oil
1 cup granulated sugar
3 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/4 cup sliced almonds
1/4 cup dried cranberries
Preheat the oven to 375 degrees F. and line a large baking sheet with parchment paper or silpat.
In a large bowl, whisk together the flour and baking powder. In a smaller bowl, combine the oil, granulated sugar, eggs and extract. Once mixed, add almonds and cranberries until incorporated. Pour the sugar mixture into the flour and mix well, forming a stiff dough. Divide the dough in half, then form the halves into logs, making them long and thinner. Once formed, flatten slightly. Bake the logs until golden brown and firm, about 25 minutes.
Let the logs cool slightly, about 20 minutes. Cut into slices (I did it on a slight angle) and arrange them on the baking sheet. Bake again for 10-15 minutes, flipping the slices halfway through. They should come out golden brown on the edges.
Let cool completely and store in an airtight container.
Now make some coffee and enjoy. YUM.
