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These lovely twice baked cookies are the perfect complement to coffee on Christmas morning, or lend themselves equally well to a Thanksgiving brunch, the tangy taste of the cranberries are just perfect with the sweetness of the cookies they are part of. Not only delicious but extremely healthful, this is a cookie that you will bake for more than just the holidays.

Cranberry Christmas Biscotti
Cranberry Christmas Biscotti

1/2 cup yellow corn meal

1 and 1/2 cups flour

1 cup and one added teaspoon sugar

1 teaspoon baking powder

pinch of salt

1/2 stick of cold unsalted butter

2 large eggs

1 teaspoon vanilla

2/3 cups of dried cranberries

Preheat your oven to 350.

Line a baking sheet with parchment or foil, lightly oiled

Combine corn meal, flour, 1 cup of sugar, baking powder, and salt and blend the dry ingredients.

Cut in the butter with a pastry cutter or in food processor.

In a small bowl, lightly beat the egges and vanilla, pour them over the dry ingredients.

Add cranberries and pulse the food processor or fold in with knife or pastry cutter.

Divide the dough in half and roll each half into a log about 12 inches long

sprinkle logs with sugar and bake for 30 minutes until they are set.

Cool on tray about 10 minutes, but leave the oven on.

Using a spatula transfer the logs to a baking sheet.

Using a very sharp knife make fast downward slicing through the log, on a slight diagonal, arranging on the baking sheet about an inch apart.

Bake again for twelve minutes, or until the bottoms will show browned slightly

leave on baking sheet to harden when you remove them.

Store these in airtight containers.

They keep well for about 5 days and freeze very well.


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