Cranberry Biscotti

Cranberry Biscotti

I have a confession to make, I am actually unable to bake cookies. For some odd reason, my cookies never come out right. I remember making my first batch of oatmeal cookies from scratch. Not only did they taste funny, but they were possibly burnt; I was 15. The first time I made premade cookies (they kind you just put into the oven and bake it for however long and you’ll have perfect cookies), I under baked them then I burnt them. Recently I tried to make Pillsbury Easter cookies,  and I put the oven on broil instead of bake and, well, you can guess the results. So, to me, it is a miracle the biscotti turned out fine.

I actually decided to try and make biscotti because my piano teacher requested them. Thanks to this recipe, my piano teacher thinks that I would make a wonderful girlfriend. She is basing this purely on the fact that I make basically whatever dessert she wants to eat. It’s not really girlfriend material, I’m just REALLY bored

Cranberry Biscotti

¾ cup flour
13 cup sugar
l4 teaspoon baking powder
18 teaspoon baking soda
2 eggs
1 teaspoon Vanilla
13 cup cranberries
a pinch of salt

Electric mixer
Baking dish/ Cookie Sheet
2 mixing bowls (if you do not have proper mixing bowls, use a pot so that nothing flies through your kitchen)
parchment paper (optional)

1) Preheat oven 325°Fahrenheit
2) Add flour, sugar, baking powder, baking soda and a pinch of salt, mix at medium speed
3) In another bowl, whisk eggs with vanilla
4) Add egg mixture into dry mix, blend
5) Add cranberries, mix thoroughly
6) Set bowl aside, flour a workable surface
7) Pour batter onto floured surface and divide into logs
8) Remove logs and place into baking dish/cookie dish
9) Bake for 30 minutes
10) Remove from oven and cook for wire rack until cool to touch
11) Cut into 12 inch/ uniformed pieces
12) Reduce oven to 300º Fahrenheit
13) Bake for 20 minutes.


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