Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup white chocolate chips
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
4. Add the eggs one at a time, whisking until combined.
5. Add the vanilla extract and whisk until combined.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the cranberries, almonds, and white chocolate chips.
8. Drop the dough by the tablespoonful onto the prepared baking sheet.
9. Bake for 12-14 minutes, or until golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 12-14 minutes
Temperature: 350°F
Serving Size: Makes about 20 biscuits
Nutritional Information (per biscuit):
Calories: 140
Fat: 7 g
Carbohydrates: 17 g
Protein: 2 g
Substitutions for Ingredients:
- You can substitute the all-purpose flour with whole wheat flour or gluten-free flour.
- You can substitute the butter with coconut oil or vegan butter.
- You can substitute the granulated sugar with coconut sugar or maple syrup.
- You can substitute the light brown sugar with dark brown sugar.
- You can substitute the dried cranberries with raisins or dried cherries.
- You can substitute the sliced almonds with chopped walnuts or pecans.
- You can substitute the white chocolate chips with dark chocolate chips or peanut butter chips.
Variations:
- You can add 1/2 teaspoon of ground cinnamon for a hint of spice.
- You can add 1/4 cup of shredded coconut for a tropical twist.
- You can add 1/4 cup of chopped dried apricots for a hint of sweetness.
- You can add 1/4 cup of chopped dried figs for a hint of tartness.
Tips and Tricks:
- Make sure to not overmix the dough, as this will make the biscuits tough.
- Make sure to not overbake the biscuits, as this will make them dry.
- If you want a chewier biscuit, bake for less time.
- If you want a crunchier biscuit, bake for more time.
Storage Instructions:
Store the biscuits in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the biscuits in a 350°F oven for 5 minutes, or until warmed through.
Presentation Ideas:
Serve the biscuits on a platter with a selection of other cookies and biscuits.
Garnishes:
Garnish the biscuits with a sprinkle of powdered sugar or a drizzle of melted chocolate.
Pairings:
Pair the biscuits with a cup of coffee or a glass of milk.
Suggested Side Dishes:
Serve the biscuits with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the biscuits are too dry, add a tablespoon of milk or cream to the dough.
- If the biscuits are too crumbly, add an extra egg to the dough.
Food Safety Advice:
Make sure to store the biscuits in an airtight container to prevent them from going stale.
Food History:
Florentine biscuits originated in Florence, Italy in the 16th century. They were traditionally made with almonds, honey, and orange zest.
Flavor Profiles:
These biscuits have a sweet and nutty flavor with a hint of tartness from the cranberries.
Serving Suggestions:
Serve the biscuits as an afternoon snack or as a dessert.
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