Description
This Cranberry Orange Biscotti with Spelt is a special treat made of whole grain and all-purpose spelt, dried cranberries soaked in orange juice and toasted slivered almonds.
Ingredients
Units
Scale
- 6 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon grated orange rind (1 medium orange)
- 1 teaspoon orange extract
- 1 3/4 cups all-purpose spelt flour, plus extra for sprinkling
- 1/2 cup whole grain spelt flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup orange-flavored sweetened dried cranberries (I soaked dried cranberries in orange juice overnight)
- 3/4 cup toasted almond slivers
Instructions
- In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy.
- Add the eggs, beat well; the add in the orange rind and orange extract. Mix well.
- Combine flour, baking powder, and salt; and add to butter mixture, mix on low speed until thoroughly blended.
- Drain the cranberries. Add cranberries and almonds and stir to incorporate
- Divide the dough in half. Lightly flour your hands and work surface. Shape each portion into a 14″ x 2″ log.
- Place the logs about 3″ apart on a large greased baking sheet or one lined with parchment paper.
- Bake at 325° for 28 minutes or until firm to the touch. Cool the logs on baking sheet 10 minutes.
- Cut each log into 1/2″-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes.
- Transfer biscotti to wire racks to cool completely.
Notes
Adapted from Pistachio-Cranberry Biscotti found on AllRecipes http://www.myrecipes.com/recipe/pistachio-cranberry-biscotti
- Category: Biscotti