Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup chopped walnuts
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs until light and frothy. Add the melted butter and vanilla extract, and mix well.
4. Add the egg mixture to the flour mixture and stir until a dough forms.
5. Fold in the dried cranberries and chopped walnuts.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
8. Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
9. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
10. Using a sharp knife, slice the logs diagonally into 1/2-inch thick slices.
11. Place the slices back on the baking sheet, cut side down, and bake for an additional 10-15 minutes, or until the biscotti are crisp and golden brown.
12. Remove the baking sheet from the oven and transfer the biscotti to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
Makes about 24 biscotti.
Nutritional information:
Per serving:
Calories: 150
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 70mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 11g
Protein: 3g
Substitutions for ingredients:
- You can use any type of dried fruit in place of the cranberries, such as raisins, cherries, or blueberries.
- You can use any type of nut in place of the walnuts, such as almonds, pecans, or pistachios.
Variations:
- Add 1 tablespoon of orange zest to the dough for a citrusy twist.
- Dip the biscotti in melted chocolate for a decadent treat.
- Add 1/2 teaspoon of cinnamon to the dough for a warm and spicy flavor.
Tips and tricks:
- Make sure to let the biscotti cool completely before storing them in an airtight container.
- Biscotti can be stored at room temperature for up to 2 weeks.
- To make the biscotti extra crispy, turn off the oven after the second bake and leave the biscotti in the oven for an additional 10-15 minutes.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
To reheat the biscotti, place them in a 350°F (180°C) oven for 5-10 minutes, or until they are crisp and warm.
Presentation ideas:
Arrange the biscotti on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped walnuts or cranberries on top of the biscotti for a colorful garnish.
Pairings:
Serve the biscotti with a cup of coffee or tea for a delicious snack.
Suggested side dishes:
Biscotti can be enjoyed on their own or with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the biscotti are too soft after the second bake, put them back in the oven for an additional 5-10 minutes.
Food safety advice:
Make sure to store the biscotti in an airtight container to prevent them from becoming stale or moldy.
Food history:
Biscotti originated in Italy and were traditionally made with almonds. They were popular among sailors because they were a durable and long-lasting snack.
Flavor profiles:
The biscotti have a sweet and nutty flavor with a hint of tartness from the cranberries.
Serving suggestions:
Serve the biscotti as a dessert or snack with a cup of coffee or tea.
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Region: Italian