Over the years, I have tried a variety of biscotti recipes and this is the one I always come back to. The biscotti itself is hard (as it should be) but not rock hard and hence, can be indulged as is, which is something I love to do. At the same time, it softens wonderfully when dunked (just once or twice is enough) and is perfect for those who prefer to consume their biscotti that way. In addition, you can easily change up the flavor by using different combinations of dried fruits, nuts, chocolates, and extracts – the possibilities are endless! Here, I paired Marsala-infused cranberries and almonds with Fiori di Sicilia – smells delightful and tastes divine! Delicious!
Adapted from the Cranberry-Pistachio Biscotti recipe by Martha Stewart
1/2 cup dried cranberries
1/4 cup Marsala wine
3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
1 cup (granulated) sugar
3 large eggs, room temperature plus 1 large egg, lightly beaten
1 teaspoon Fiori di Sicilia
1 teaspoon vanilla extract
1/2 cup slivered almonds
2 tablespoons or less Turbinado sugar for sprinkling
1. Steep cranberries in Marsala wine for about 1 hour (I do this when I remove butter and eggs from the fridge to bring them to room temp). Drain before using. Preheat oven to 375F. Line a large baking sheet with parchment paper; set aside until needed.
2. In the meantime, whisk together flour, baking powder, and salt in a medium bowl; set aside. Using an electric mixer (with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, scraping down sides of bowl as needed. Beat in extracts. Then, add flour mixture and almonds, and mix on low speed until combined. Finally, mix in cranberries (remember to drain).
3. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly to about 1/2” thick. Brush beaten egg over surface of the dough and sprinkle with turbinado sugar.
4. Bake for 18 minutes or until golden brown in color, rotating sheet halfway through. Transfer logs on parchment paper to a wire rack to cool slightly, about 5 to 10 minutes. Reduce oven temperature to 350F.
5. Place logs on a cutting board. Using a serrated knife, cut logs crosswise on the diagonal into 1/2” thick slices. Arrange slices on baking sheet and bake for 5 minutes on each side. Remove biscotti to wire rack and cool completely. Store in an airtight container.