Busters Recipes

Cranberry-Almond Biscotti
1 c. (4 oz/125 g) dried cranberries
2 eggs
3/4 cup (6 oz/185 g) granulated sugar
1/2 cup (4 fl oz/125 mL) vegetable oil
2 Tbsp finely grated orange zest
1 tsp ground cinnamon
1 1/4 tsp baking powder
1 tsp vanilla extract (essence)
1/2 tsp almond extract (essence)
1/4 tsp salt
2 cups (10 oz/315 g) all purpose (plain) flour
1 cup (4 1/2 oz/140 g) slivered blanched almonds
Preheat oven to 350F (180C) Place cranberries in a bowl with hot water,
cover, and let stand 10 minutes. Drain and set aside.
In a large bowl, combine the eggs, the sugar, oil, orange zest, cinnamon,
baking powder, vanilloa extract, almond extract, and salt. Whisk to
blend. Add the flour, almonds, and cranberries and stir until a dough
forms. Turn out onto a heavily floured surface and knead until smooth,

adding more lfour if too sticky tow ork, about 20 turns. Divide the dough
in half.
Form each half into a log 2 inches in diameter. Carefully
transfer the logs to an ungresaed baking sheet, spacing them well apart.
Sprinkle tops with sugar.
Bake until golden brown and firm to the touch, about 30 minutes.
Let cool for 10 minutes. Leave the oven set at 350.
Using a spatula, carefully transfer the logs to a work surface.
Using a serrated knife, cut on the diagonal into slices 1/2 (12 mm) thick.
Return the slices cut side down to the baking sheet. Bake until brown,
about 20 minutes. Transfer to wire racks to cool. Store in an airtight
container at room temperature for up to2 weeks. ( I imagine that freezing
would work, also)