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Mar 2

Reliable Biscotti

Posted on Monday, March 2, 2009 in Deep Dish


This Saturday I went on a skiing day trip to the Poconos, Camelback Mountain. To take advantage of any day trip it is crucial to get a solid jump on the day and hit the road early. We planned for an 8 am departure from NYC.

I thought it would be fun to bring treats for the car ride. So I baked this easy biscotti recipe before we headed out. It took 1 hr from start to finish and I was able to get myself ready and the biscotti were warm when I brought them to the car!

2 Sticks softened butter (1 Cup)
½  Cup Sugar
½ Cup Splenda
3 Large Eggs
2 tsp Almond Extract
3 cups Whole Wheat Flour
1 ½ tsp baking powder
¼ cup almond slivers
¼ cup dried cranberries

Pre-Heat 325 Degrees

Cream the butter, sugar, eggs and extract in a large bowl
Wisk together the flour & baking powder in a small bowl and then add to the wet ingredients. Fold in the almond and cranberries, be careful not to over mix.

On a silpat or floured surface, take 1/3 of the mixture and shape into a ½” thick rectangle patty. Approx 3”x 10”. Repeat with the remaining 2 portions and bake 25 - 30 minutes on baking sheets. Remove and cool 20 minutes. Cut the patty on the diagonal into 1/2 ” thick slices and bake 5 minutes on each side until dry and lightly toasted.

Alternative combinations:
Hazelnuts & walnuts
Fennel or peppercorns
Thyme and lemon
Candied Orange, Ginger or lemon zest
Dried cherries, currants, raisins
Anise/ Vanilla extract
Espresso powder