Cranberry Almond Biscotti

Cranberry Craze #1

October 9th, 2010 was the Annual Fort Langley Cranberry Festival.

My only memory of the Cranberry Festival is from last year (or maybe it the year before):
the ridiculous line-up at the free pancake breakfast. Oh, and the box of cranberry scones we devoured. So my mom and I decided not to go this year.

I had to study for midterms my one and only midterm anyway.
Or read Robert Graves’ Goodbye to All That.
Or work on my online course (Earth’s Gems and Jewels).

What ended up happening? None of the above.

Later that day, I was given a bag of fresh cranberries from someone who had been at the festival. Now, I’ve never worked with cranberries before. Berries sure, but never cranberries.
And I had no idea what to do with them.

What to do, what to do…

Answer: Bake! (what else?)

My mom had borrowed a recipe book – just on cranberries.
And that is where the Cranberry Craze began.
I ended up baking three variations of cranberry products
– all on the same day.

But I won’t bore you with all three at once.

Cranberry & Almond Biscotti
(source: unknown)

1 3/4 cups all-purpose flour
2/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup cold butter, cut up
2 large eggs
1/2 tsp almond extract
2/3 cup dried cranberries
2/3 cup whole almonds

Combine first 4 ingredients in large bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in center.

Beat eggs and extract with fork in small bowl until frothy. Add to well. Mix until stiff dough forms. Turn out onto lightly floured surface. Shape dough into ball. Flatten slightly.

Sprinkle cranberries and almond over top. Press down lightly. Fold dough in half to enclose cranberries and almonds. Knead for 1 to 2 minutes until evenly distributed. Divide dough into 4 equal portions. Shape each portion into 6 inch (15 cm) long log. Place logs crosswise on greased cookie sheets about 2 inches (5 cm) apart. Flatten logs slightly.

Bake in 350°F (175°C) oven for about 20 minutes until golden. Let stand on cookie sheet for about 20 minutes until cool enough to handle. Using serrated knife, cut logs diagonally into 1/2 inch (12 mm) slices. Arrange evenly spaced apart on greased cookie sheets.

Reduce heat to 300°F (150°C). Bake for about 20 minutes, turning at halftime, until dry and crisp. Let stand on cookie sheets for 5 minutes. Remove biscotti from cookie sheets and place on wire racks to cool.