Friday, April 29, 2016

Cranberry Almond Biscotti

Cranberry Almond Biscotti
(recipe adapted from Anna Olson)

¾ cup fine sugar
½ cup vegetable Oil
2 eggs
2 Tbsp lemon zest, finely grated
1 tsp rum
¾ cup whole almonds
½ cup dried cranberries
1 ¾ cup Blue Jacket Plain Flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon

1. In a large mixing bowl, whisk sugar, oil, eggs, lemon zest & rum together. Stir in the almonds  & dried cranberries.
2. Sift the flour, baking powder, salt & cinnamon a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs.
3. Bake in a preheated oven at 160C for 25mins. Cool the logs on the baking tray slightly.
4. Using a serrated knife, slice the logs into cookies. Place these back on the baking tray & return them to the oven to bake about 18mins.


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