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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Adapted from a King Arthur Flour recipe. Ingredients:
5 tablespoons butter, melted (2 1/2 ounces) |
2/3 cup sugar |
1/2 teaspoon salt |
1/2 teaspoon fiori di sicilia flavoring (from king arthur flour) |
2 teaspoons vanilla |
2 eggs |
2 teaspoons baking powder |
1 1/2 cups flour |
1/3 cup semolina flour |
1 cup dried cranberries |
1 cup golden raisin |
Directions:
1. Preheat oven to 350F (325F convection). Line a baking sheet with parchment paper.
2. Stir together melted butter, sugar, salt, flavoring and vanilla, mixing until blended.
3. Stir in eggs, then blend in the flour, baking powder and semolina flour.
4. Mix in the cranberries and raisins. Divide dough into two portions.
5. Form the dough into two 10 x 2.5 logs, slightly flattened, on the prepared baking sheet. The dough is quite sticky. Flour your hands as required when forming the dough.
6. Bake for 25 minutes until a light golden colour. Remove from oven and place on a cooling rack until cool enough to handle, about 10-15 minutes.
7. Reduce oven temperature to 325F (300F convection).
8. Slice on the diagonal into 1/2 -3/4 pieces. Place biscotte on baking sheet on the cut edge and bake for about 15 minutes until golden.
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