Cranberry And Almond Biscotti With Chocolate Drizzle

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar (can use another 1/4 cup more for a sweeter taste)
• 1/2 cup butter, room temperature
• 2 large eggs
• 1 1/2 teaspoons almond extract
• 1 1/2 cups dried cranberries
• 1/2-3/4 cup almonds (chopped or sliced)
• 1 egg
• 8 ounces chocolate

Recipe

• 1 set oven to 350 degrees.
• 2 line a baking sheet with parchment paper.
• 3 in a bowl whisk together flour with baking powder and salt.
• 4 using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
• 5 add in the flour mixture, then the cranberries and almonds; mix well to combine.
• 6 divide the dough in half.
• 7 with floured hands shape the dough in about 9 x 2-inch logs.
• 8 transfer the logs to prepared baking sheet, spacing evenly.
• 9 in a small bowl whisk the egg until foamy, the brush the egg on top and sides of each log.
• 10 bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
• 11 cool completely in the baking pan (leave the oven heat on to 350 degrees).
• 12 transfer the logs to a work surface.
• 13 shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
• 14 using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
• 15 arrange the sliced biscotti cut side down on the same baking sheet.
• 16 bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
• 17 transfer biscotti to a rack to cool.
• 18 for the glaze: stir the chocolate in a double boiler over simmering water until smooth.
• 19 remove from over the water.
• 20 using a fork, drizzle chocolate over biscotti.
• 21 let stand until chocolate sets (about 30 minutes).