Now that the final days of August are drawing nearer (*gasp*), Cape Cod is edging its way, ever so slowly, towards a new season. That’s not to say that every garden stand isn’t still advertising summer squash and zucchini with a sign that’s been marked down from $1 each, to 3 for $1, and finally to please, take them, take them all! But as Fall creeps closer, so does Cape Cranberry Season.
Cranberries are not only a beautifully healthy fruit, but they can be used in so many forms -- fresh, frozen, dried, juiced -- to make a variety of recipes and baked goods. This biscotti recipe showcases these Fall rubies and is delicious as is but also provides an excellent base that can be transformed simply by substituting add-ins -- chocolate chunks, or candied ginger, perhaps. Adding a different flavor extract, such as orange or almond, will intensify the flavor too. And the most impressive part about this recipe is that it has no butter but tastes absolutely regal.
Cranberry Almond Biscotti (from AllRecipes.com)
Basic Ingredients:
2 1/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 egg whites
2 eggs
Add Ins:
1 tablespoon vanilla extract
3/4 cup sliced almonds
1 cup sweetened-dried cranberries
Directions:
Preheat oven to 325 degrees F. Combine dry ingredients. In a separate bowl, whisk together eggs, egg whites, and vanilla extract. Add egg mixture to dry ingredients and mix until just combined, then add in cranberries and almonds and mix thoroughly. At first the dough will seem dry and crumbly; keep mixing and it will become moist and sticky. Make sure your cookie sheet is well greased and floured. Divide the batter in half forming two logs across the cookie sheet that measure approximately 1 1/2 inches thick. The batter will spread out in the oven so do leave room between the logs. Bake 30 minutes and cool thoroughly. Reduce oven temperature to 300 degrees F. Using a very sharp or serrated knife cut the logs into 1/2 inch slices, widthwise. Place cut biscotti on an ungreased cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container, or eat some immediately with your afternoon tea, coffee, or hot chocolate.
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