Cranberry Almond Biscotti and Toffee Chocolate Almond Crunchies
Hey everyone! Well, my back is feeling better. I want to thank everyone for the well wishes! I'm still exhausted and behind on everything, but isn't that always true?
Just as promised, I have two recipes to share this week. One is a new one for me, and one is a long-time favorite.
The new recipe is Cranberry Almond Biscotti. This is only the second time I've ever made biscotti, and the first time I've made it from scratch. After reading the recipe, I thought to myself "I can mix this by hand; no need to get out the mixer!" Well...yes and no. It came together, although for a minute I thought it wasn't going to. But next time, I'll just use the mixer. The recipe came from an old Taste of Home book.
2 1/4 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
2 egg whites
1 Tbsp almond or vanilla extract (I used vanilla)
6 oz sweetened dried cranberries
Preheat oven to 325'F. Line a baking sheet with parchment paper.
In a mixing bowl, combine dry ingredients. In a separate bowl, whisk together eggs, egg whites and almond extract. Add to dry ingredients and beat on medium speed just until moistened. Stir in dried cranberries and almonds and mix thoroughly.
Let cool completely on wire racks. Store loosely covered.
Yield: 2-1/2 dozen.
It was a big hit this time around too. Here's the funny thing: even the Munchkin liked them this time! Usually, he won't try them. But they were sitting out cooling, and he says "can I have a cookie?" "Sure!" I respond. I figure he's going to take one bite, give me "the look" and say he doesn't like them. Nope. Ate the whole thing, and told me they were the best cookies I make. Who is this child? Oh well, my picky eater returned the next day when I tried to get him to eat a dreaded vegetable.
I did not try to freeze any of this dough. I made the whole batch and sent most of them to my person for Operation Baking Gals.
Toffee Chocolate Almond Crunchies
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla
2 cups all purpose flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1 pkg (225 g) toffee bits
1 cup semi-sweet chocolate chips
3/4 cup slivered almonds
Preheat oven to 375'F. Line baking sheets with parchment paper.
In mixing bowl, cream together butter, brown sugar, granulated sugar, egg and vanilla.
In a separate bowl, stir together flour, oats, baking soda and salt. Add to butter mixture, beating until blended. Stir in toffee bits, chocolate chips and almonds. Drop by tablespoonfuls onto prepared baking sheets. (I use a #40 disher.)
Bake in the center of the oven for 8-12 minutes (mine were done at about 10 minutes; don't over bake) or until lightly golden. Cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Makes 4-1/2 dozen