Daonuts Orange, Cranberry, Almond Biscotti
1 cup + 6 Tb Daonuts Cakes, Cookies, Muffins Flour
½ tsp baking powder
⅛ tsp salt
2 small eggs
½ cup organic sugar, see Sugar Alternatives for low glycemic options
½ tb orange zest
½ tsp vanilla extract
⅛ tsp almond extract
½ cup slivered almonds (pistachios are good too)
½ cup chopped dried cranberries (or candied orange peel)
Preheat the oven to 300°. Line a cookie sheet with parchment paper or a silicone baking mat.
Whisk together Daonuts CCM flour blend, baking powder, salt, set aside.
Whip the eggs, sugar, orange zest, vanilla and almond extracts in stand mixer on high-speed until thick and pale, about 5 minutes. Add the flour mixture and blend on low speed until the dough is just blended. Scrape down the sides of the bowl as needed.
Fold the silvered almonds and cranberries into the dough by hand with a rubber spatula. The dough will be sticky.
Place dough onto lined cookie sheet. With fingers dipped in warm water, shape into a log 3” wide, 10” long and about 1” thick.
Bake until a toothpick inserted in the center of the log comes out clean, about 30-35 minutes. Remove from the oven and cool on the pan for 10 minutes.
Reduce the oven temperature to 275°. Cut the log crosswise into ½” slices with a serrated knife. Return the slices to the cookie sheet and bake for 10 minutes. Turn the biscotti over and continue baking on the other side until they are completely dry and crisp, another 10-12 minutes. Transfer to wire racks and cool completely before serving or storing in airtight containers.