Cranberry Almond Biscotti

I've made these a few times before, and they tuned out really good every time. These are nutty, sweet but not too sweet, the cranberries add such a great flavour to them, and they're just how a biscotti should taste like. Besides, these are really easy to make.

But I've got to tell you that I made these with raisins today. I didn't have cranberries on hand. :( So you can substitute raisins for cranberries in this recipe, although the cranberries are better.

CRANBERRY ALMOND BISCOTTI

Ingredients

-50g room temp. butter

-70g white granulated sugar

-Pinch of salt

-1 room temp. egg

-200g all-pupose flour

-50g almond meal

-1/2 tsp baking powder

-50g dried cranberries (Chop them if too big)

-50g roughly chopped almonds

-2 tbsp milk

Instructions

First preheat your oven to 180 degrees Celsius and line a baking pan with parchment paper.

1. In a bowl, cream the butter with a wooden spoon until creamy. (Just mix with the wooden spoon)

2. Scrape the sides of the bowl with a rubber spatula. Add sugar and salt into your creamed butter and mix for about 40 seconds until well incorporated. Add the egg and mix for 40 more seconds until fairly creamy.

3. Sift in the almond meal, flour, and baking powder into your butter mixture. Cut it in with the wooden spoon until it is mostly incorporated.

4. Add the cranberry, chopped almonds, and milk to the bowl and continue mixing with your wooden spoon. I eventually switched to gathering the biscotti dough with my hands.

5. Divide the dough in half. Shape each piece of dough into rectangular shapes with curved corners. The volume should be 8.5 x 12 x 1.5cm. I never really measure this though.

6. Bake the two pieces of dough (on your lined baking pan) in your oven for 30 minutes. Then transfer them to a cooling rack and cool for 30 min.

7. Slice the two big pieces into little biscotties (with a bread knife). Each biscotti should be 1.5cm thick. Slice carefully so that they don't crumble to pieces.

8. Bake the biscotties again, on the top rack of your oven, for about 10 minutes, until golden brown. Flip them over and bake for 10 more minutes. Enjoy them with a cup of coffee!

Recipe adapted from a Korean cookbook named 진짜 기본 베이킹 책 by super recipes. http://www.super-recipe.co.kr/etc_06/etc_s4_01.php?inc=view&idx=130&tbname=notice