Monthly Archives: February 2015

Cranberry Biscotti – perfect snack with no butter, less sugar.


Biscotti was on my mind and in my bookmarks since the day I started my tryst with baking – it looked pretty similar to the ‘cake rusk’ the bakeries in Indore sell, I remember the ones I bought from Mathurawala being a delight. An extreme cold warning over a long weekend was the perfect setting, I had all the ingredients and could use all my time inside the home to bake. I started a bit scared, but was super amazed by the great results. With just one fourth cup of olive oil and one third cup of sugar, this recipe is going to be used in my kitchen again and again. One more merit of this recipe is that the quantities are not for a party but pretty consumable by a small family of umm…2.5.

Yay! biscotti!

Yay! biscotti!

Recipe source –
Yield – 10 to 12 biscottis (if your family does not eat away half of the log while it is cooling!)
Ingredients –
All purpose flour – 1 1/4 cups
Sugar – 1/3 cup
Egg- 1, at room temperature (mine was not)
Olive oil – 1/4 cup
Vanilla essence -1/2 teaspoon
Dried cranberries-1/2 cup
Baking powder 1/2 teaspoon
Salt – 1/4 teaspoon

The rectangle log after baking for 30 minutes.

The rectangle log after baking for 30 minutes.

Sliced - going back to the oven to crisp up.

Sliced – going back to the oven to crisp up.

Crisped and browned - now cooling

Crisped and browned – now cooling

Method –
1. Pre-heat the oven to 350F. Line a baking tray with aluminium foil.Mix the flour, baking powder, salt on a big newspaper spread on your kitchen counter / a bowl. Keep aside.
2. In a mixing bowl, beat the egg, sugar, vanilla essence and oil till well combined. I did this using my electric hand mixer -for two minutes.Now add the flour and cranberries. Mix with a spatula and with your hands, knead till smooth.
3. Dump the kneaded dough on the baking tray and using your fingers shape it into a rectangle. (see picture for shape and size).
4. Bake for about 30 minutes in the middle rack.
5. Remove from oven and cool completely. Don’t get impatient about it, else the deal will crumble all over the place. My method of cooling was to place it near my balcony full of snow for 10 minutes 🙂
6. Once cooled, cut the log into 1/2 inch slices. If you are from India, try to recall the Nafees toast thickness – that is what we want.
7. Place the slices on the baking tray and bake them again for 10 minutes flipping them once after 5 minutes. They should be lightly browned.
8. Remove and allow to cool completely before storing them in airtight containers. You may think they are soft when you take them out, but they get crispy after cooling – let go of the temptation to over bake.

Notes –
1. I have used canola oil in the past for baking, and it can be an alternative if olive oil not around.
2. If cranberries are not available, you can use raisins or almonds or pistachios or walnuts or a mix.