Wow. Have you ever had one of those weeks? You know the kind where you don't know what day it is or maybe you don't realize that a major holiday that everyone is talking about is happening in a week? Yeah. I have had that week. At some point this week I realized that Thanksgiving was next week and that I had A LOT to get done in a few days. I also seemed to think that it was Wednesday for three days straight. Yup. It's official. I need more sleep. In all of my being overwhelmed this week, I decided it was time to pull out an old recipe because I needed a cup of coffee and some biscotti. There are days that a girl just needs to pause and bake right? Never mind that I have a full two page list of things that are pressing and a child that suddenly hates naps…girl needs biscotti and coffee solves everything. I promise.
My biscotti of choice was the yummy Cranberry Almond Biscotti. I made a giant batch and then sat down to stare at my giant list for the now impending Thanksgiving. Cranberries are part of Thanksgiving aren't they? Maybe the biscotti will help me get in the spirit of the holidays. I told Miranda I need to try to figure out an Eggnog Biscotti but hey, I still have time right? I'll leave that experiment for my next freak out.
If you missed the biscotti on the original post, here is the recipe again… or you can see the full chaotic post here. Go make some coffee, the holidays are coming!
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.
