Monday, July 4, 2016

Cranberry Biscotti

Today's post is a Cranberry Biscotti recipe that I got from my recipe book called "The Kitchen" The Four Sisters Inn. A few years ago I vacationed in Monterey California and stayed at the Gosby House Inn and purchased their cookbook.

Cranberry Biscotti
13/4 cups flour
1/4 tsp sea salt
1 tsp baking powder
1/4 cup light olive oil
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp pure almond extract
2 large eggs
1/2 cup dried cranberries
1 1/4 cups unblanched almonds, coarsely chopped

Preheat oven to 300 degrees
Line a large baking sheet with parchment paper.

Whisk together the flour, salt, and baking powder. In another bowl mix together the olive oil, sugar, extracts and eggs. Mix well. Stir in flour mixture until well combined and then fold in cranberries and almonds.

Wet both hands with cool water and divide dough into halves. Roll dough into two 10-12 inch logs.

Bake for 25-30 minutes until tops of logs are light brown and beginning to crack. Remove baking sheet from oven and let cool for 10 minutes. Reduce oven temperature to 275. Cut logs on the diagonal 3/4 thick. Lay biscotti cut side down and bake for 20 minutes. Or bake for 10 minutes, remove baking sheet from oven and turn over biscotti so that the other cut side is down on the sheet. Bake for another 8 minutes.

Remove baking sheet from oven and let biscotti cool on the sheet.

Recipe courtesy of Gin Yang, fan of Four Sisters Inn.


  1. Well...what have we here? Someone is posting on her blog! It's lovely to see, and your recipe looks delicious! Thanks so much for sharing it! :o)

  2. Interesting. Your instructions look clear but I'm not very good at this so I hope this will work well for me. Thanks for the tips!

  3. These tips proved very useful for me and for this, I really want to mention thanks for sharing it with us.


Thanks so much for taking the time to leave a comment. I appreciate it so much!

Related Posts Plugin for WordPress, Blogger...