Lemon Almond Biscotti with White Chocolate and Candied Cranberries --Gluten free, Egg free, Dairy free
These cookies look stunning on any holiday table. The sugared cranberries spend the night in the fridge, so this isn't a great last minute holiday solution. If you're looking to save yourself a little time, you can order your biscotti from us!
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
In mixing bowl mix: 1/4 cup water, 1/4 cup oil, 1 tsp vanilla extract & 1 tsp lemon extract
Combine wet with dry ingredients
Turn the batter out on the prepared baking sheet and form a 13x3" loaf. The dough will spread while baking.
Bake for 20-25 minutes. Remove from the oven and let cool completely. Lower oven temperature to 350 degrees.
After 10 minutes on a cooling rack I like to pop it in the fridge for 20 minutes to help it cool a little faster and makes it easier to slice.
Once cool, slice the loaf into 1/3" wide slices. Lay cookies on their side on a parchment lined baking sheet and bake 20 minutes, turning the cookies after 10 minutes so they toast evenly. Allow cookies to cool completely before decorating.
To get a good coating on the biscotti, I double dipped. Dip once, allowing some of the excess chocolate to drip off and then dip again. Set on a parchment lined baking sheet. Place two candied cranberries on each biscotti while the chocolate is still wet. Place decorated biscotti in the fridge until the chocolate is set.
In a saucepan, bring some water to a low simmer. Set a heat safe bowl over the simmering water, being sure that the water doesn't touch the bowl. Place the chopped cocoa butter and shortening (or additional cocoa butter) in the heat proof bowl and melt, stirring occasionally.
Add the tablespoon of nut butter and mix to combine.
Add the confectioners sugar, vanilla extract and salt. Mix until smooth. The mixture will be quite thin. Allow the white chocolate to cool for 10-15 minutes so that it is has a more dippable texture. I had some leftover white chocolate which I poured into silicone ice cube trays. Place the tray in the fridge until the chocolate has set.
In a saucepan combine 1 1/4 cup sugar, water, vanilla extract and orange extract. Heat until the sugar dissolves, but don't boil.
Rinse cranberries and pick out any that are squishy or wrinkly.
Add the cranberries to the saucepan and stir. Remove from the heat and place a plate on top of the cranberries to keep them submerged. Refrigerate over night.
Place remaining 1/2 cup plus 2 Tablespoons of sugar on a rimmed baking sheet. Drain the cranberries (save that simple syrup for a festive drink later!) and place them in the sugar, shaking the tray until the cranberries are completely covered. Let dry for about an hour until the sugar is hard. Any remaining cranberries will keep for about a week covered in a cool dry place.