Cranberry Almond Biscotti Thins Thinaddictives Imitation Cookies Food

CRANBERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

CRANBERRY ALMOND BISCOTTI THINS (THINADDICTIVES IMITATION COOKIES)

Steps:

• Soak cranberries and raisins in water for 10min. Drain, then lay on paper towels to dry.
• Preheat oven to 350°F.
• Separate all eggs. Set egg whites aside.
• In a large bowl, beat egg yolks with a whisk until light, frothy, and even coloured. (Use an electric mixer if available.) Gradually add in sugar, vanilla, and almond extract.
• In a medium bowl, combine flour, salt, and cinnamon. Mix well, then slowly fold and mix into egg yolk mixture, until mixture has a fine breadcrumb-like texture. Use fingertips to crumble any remaining large lumps.
• Give raisins and cranberries a final pat dry if needed, then add into the mixture. Stir until incorporated. Add in almonds.
• In a separate large bowl, beat egg whites and cream of tartar with a whisk until stiff peaks.
• Fold egg whites into flour mixture. Combine until loose crumbs form larger clumps of dough. Try to incorporate all the crumbs; if there are some remaining that is okay. Using your fingertips helps.
• Pack dough into two loaf pans lined with parchment paper.
• Bake for 20 minutes, until firm to the touch. Depending on the size of the loaf pan, you might need more time.
• Cover 'loaves' in clean cloth or paper towels and allow to cool.
• After they have cooled, use a sharp serrated knife to cut into thins 2-3mm thick.**
• Place slices on a cookie sheet and bake for another 12-13min to allow them to crisp up.
• Allow them to cool on a wire rack before storing in an airtight container. Keep at room temperature for up to 2 months.