In an [accidental] attempt to hold myself responsible to all of my baking commitments, I signed up to bring breakfast to church on the last Sunday of every month, which saved my butt this time, because we just happened to have an abundance of cranberries at my house.
Enter: Cranberry Vanilla Chip Biscotti
Biscotti isn't really much of a "challenge" anymore, since it is something I do quite often, but it is something that is always always surprisingly well-received. So versitle, so fabulous dunked in a cup of coffee. And this month, so Valentine's Day. :)
3 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups sugar
10 tbsp unsalted butter, melted
3 large eggs
1 tbsp vanilla extract
1 cup vanilla chips
1 cup dried cranberries
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat. Combine teh flour, baking powder and salt in a medium mixing bow; stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs and vanilla extract until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Fold in the chips and dried cranberries with a wooden spoon or rubber spatula.
Divide the dough in half. Working with one portion of dough, shape into a 12" X 3" log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, about 30 minutes. Remove from the oven and let cool for 25 minutes.
Carefully transfer the logs to a cutting board. Using a serrated knife, cut the logs into 1/2-inch slices on the diagonal. Lie the slices on one of their cut sides and return to baking sheet. Return to to the oven and bake for an additional 12 minutes, flipping once.
Transfer to a wire rack to cool completely. Store in an airtight container.
Source: adapted from Annie's Eats (Orange Cranberry White Chocolate), who adapted from Smells Like Home (Orange Cranberry White Chocolate), who adapted from Smitten Kitchen (Almond), originally from Bon Appetit, Dec. 1999 (Anise Almond).