dolce / dessert recipes travel

almond cranberry biscotti + fall ’16 in muskoka

November 23, 2016

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last month we went up to muskoka for the last visit of the season to help close up shop. we didn’t have running water, and it was cold and cloudy, but it was an amazing escape from the city. we layered up with our coziest sweaters and kept a giant fire going, and ended up having to take the layers off because of our pro fire making skills. i have so many wants for when i finally have a house, things like a giant yard with a garden, a window in my kitchen (for pics!), space for a big dining table where i can have everyone i know over for dinner, and now i’ve also added fireplace to the list. the faint smell of firewood on my clothes and in my hair was so lovely, watching it flicker is so calming, and it heats up a room way better than a furnace. we curled up each night and drank mulled wine aka my new signature winter drink, and ate like kings & queens (thank you, roseanne 💛!!), played scrabble and watched fresh prince on our makeshift projector set up. we walked around the island and explored, in awe of the colours.

the cottage is my best friend’s, and her mom sent us up with enough containers of food to feed an army, among those being a giant tupperware of biscotti. i honestly ate about 50 biscotti in 3 days, enough that i turned into one. i also decided that if my body ever stops hating me and i stop being allergic to cats, i will get one and name it biscotti, that’s how delicious these were. so, i asked for the recipe and set out to make them, knowing i’d have to give half away or i’d eat them all. biscotti are super simple to make, and you can customize them however you like! i used cranberries and almonds because i wanted to reincarnate roseanne’s amazingness, but i substituted orange instead of lemon in the cookie and glaze – it felt more holiday to me, and i’m going full force with the christmas foods. so delicious, i promise you’ll be making pots of coffee as an excuse to eat more!

almond cranberry biscotti
*makes about 2 dozen

1 cup butter, softened
2 cups granulated sugar
6 eggs
1-2 tablespoons orange zest
1 tablespoon vanilla
5 1/2 cups ap flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
3/4 cup dried cranberries
3/4 cup sliced almonds
1 cup icing sugar
1/4 cup orange juice

preheat oven to 350 degrees and grease a large baking sheet

using a stand mixer or large bowl with electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes. add eggs, one at a time, and mix until combined after each addition. add vanilla and orange zest and blend. mix the flour, salt and baking powder together in a separate bowl and add to the wet ingredients slowly, mixing gently until just combined. add cranberries and almonds, folding until just incorporated.

place dough onto prepared cookie sheet, forming into two parallelogram shaped logs, about 1 inch thick. bake for about 35-40 minutes, until edges are golden brown and the centre bounces back at the touch. cool the cookies completely in the pan, then cut into 3/4 inch slices on the same angle your log is slanted.

place the slices back on the baking sheet and bake for an additional 10 minutes (flip and add an extra 10 minutes if you like your biscotti super crispy). let cool in the pan. whisk together icing sugar and orange juice to form a glaze, thinning with a bit of warm water if necessary. dip tops of biscotti in the glaze, and let dry on a wired rack. pour any remaining glaze over top.

store in an airtight container for up to two weeks, or freeze. grab one every time you pass the kitchen 😛

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