Cranberry Oat and Almond Biscotti
Ingredients
- 2 tablespoons almond liqueur or orange juice
- 1 cup sweetened, dried cranberries
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup flour
- 2/3 cup sugar
- 1 stick (1/2 cup) cold unsalted butter, diced
- 1 tablespoon grated orange rind
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups quick oats
- 2 large eggs
- 1 cup sliced almonds
Oats give heartiness to this festive cookie. Odense Almond Paste combined with the addition of cranberries and orange rind make a classic flavor combination.
Time
25 minutes to assemble
30-35 minutes for first bake
7-10 minutes each side for 2nd bake
30-35 minutes for first bake
7-10 minutes each side for 2nd bake
Yield
22-24 biscotti’s
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Bring liqueur or juice to a boil in a small pan. Add cranberries and mix well. Cover and set aside.
- Add Almond Paste (grated using large hole side of a box grater), flour, sugar, butter, rind, baking powder, cinnamon and salt to a food processor fitted with a metal blade. Process until almond paste and butter are finely cut into ingredients. Add oats and pulse just to combine.
- Beat eggs in a large bowl and add flour mixture. Add reserved cranberries and almonds. Mix until dough holds together. Turn out onto a lightly floured counter and divide in half.
- Roll each half into a log about 10-12 inches. Transfer logs to baking sheet. Flatten to 3/4 inch thickness.
- Bake for 30-35 minutes or until firm. Cool completely on wire rack. The addition of oats makes a more crumbly biscotti to cut. It's easier to cut if cool.
- Cut each loaf into 3/4 inch slices (straight cut for smaller pieces and diagonal for longer pieces). Return slices to cookie sheet, cut side down. Bake 7-10 minutes. Remove from oven and flip cookies. Bake an additional 7-10 minutes.
- Cool on wire rack and store in an air-tight container.