Christmas is just around the corner, so here are my last recipes for these holidays and yes, cranberries again! I love them and the season is so short, you have to enjoy them as much as possible. Last year, I had frozen some but as it is rare that I use frozen fruit now so I didn't even use them because, let's be honest, the texture is different and sometimes not appropriate for some recipes. Don't we appreciate fruit and veggies when they're in season after having waited for them impatiently, after all?
I don't know about you but even if I knew biscotti - an Italian sweet specialty - I had never baked some before last Winter and it's so easy and quick to prepare, it would be a pity not to make some! As its name says, the dough is baked twice - as for breakfast rusk - you can add any flavors, spices and even fruit. I chose cinnamon and cranberries but you could go for cocoa, chocolate, coconut, orange, etc. and why not add a drizzle of icing for the more greedy ones.
To offer or enjoy yourself, you can eat these with your coffee as dessert or your favorite hot comfort drink as a snack. I suggest you to enjoy them on the day you will prepare them, you can store them in a box for a few days but they tend to become a little soft and a lot less crunchy as the days go. Or you can also put them into the oven - pre-heated and turned off - for a few minutes, they're as good warm or cold.
So what will you choose, offer them or keep them all to yourself? 😋
Cinnamon cranberries biscotti
Prep time : 20 minutes
Cooking time : 30 to 40 minutes
Resting time : 15 minutes
Serving : 10 to 13 pieces
- 150 g / 5,30 oz flour(s) (I used half all purpose and half whole small spelt)
- 3 g / 0,11 oz cinnamon (about 1 tbsp)
- 3 g / 0,11 oz baking powder (about 1 tbsp)
- 1 pinch sea salt
- 35 g / 1,23 oz plant-based margarine (or softened butter)
- 60 g / 2,12 oz organic whole blond sugar
- 50 g / 1,76 oz unsweetened apple sauce (or 1 egg)
- a few drops of natural vanilla extract
- 50 to 65 g / 1,76 to 2,30 oz fresh cranberries
- In a mixing bowl, stir in all the dry ingredients : flour(s), cinnamon, baking powder and salt, then make well in the center of the preparation.
- In a large bowl, mix the margarine or butter and sugar with a table spoon until it becomes creamy.
- Add the apple sauce or the egg, the vanilla and mix with a fork.
- Pour this preparation into the dry ingredients, add the cranberries - washed and dried - and mix with the spoon, finish shaping the dough into a ball with your hands.
- On a baking tray covered with baking paper, transfer the ball of dough and roll with your hands to shape a semi-skinny log, large but not thick in its height to give the biscotti their shape all in all.
- In a pre-heated oven, bake for 20 to 25 minutes at 160°C/320°F. A crust should have formed on the outside but the dough should still be soft under your finger, this is the first out of two bakings.
- Transfer the pre-baked dough - on its baking sheet - onto a chopping board and let it cool down for about 15 minutes.
- With a toothed-knife, slice the dough into 1 cm / 0,40 inch biscotti and place them on the flat side, still on the baking sheet then transfer back to the baking tray.
- Bake again for another 10 to 15 minutes for the second and last cooking, the biscotti should be well golden but really not brown.
- Let them cool on a rack before enjoying them warm or completely cooled down. You can store them up to 4 days in a jar or a metallic box but as said earlier, they're really better on the day you baked them.
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