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Art Show: In the Kitchen with EBSQ: Art & Food

Almond Cranberry Biscotti & Coffee

by Shannon Girouard-Fogl

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Art: Almond Cranberry Biscotti & Coffee by Artist Shannon Girouard-Fogl
Spending a lot of time in the kitchen baking and creating using flour and an oven rather then canvas and brushes. My favorite and most popular of baked good right now is Italian Biscotti. Here I've gone back to the brushes and canvas to paint one of my favorite baked goods. Anyone can enjoy these cookies any time of the day, but my favorite time is first thing in the morning with a hot cup of java!!! Recipe: Almond Cranberry Biscotti Ingredients: 2 Cups Flour 1 Cup Gradulated Sugar 1/2 Tsp Salt 1 Tsp Baking Soda 2 Eggs 1Tbsp Milk 1/4 Tsp Vanilla Extract 1/4 Tsp Almond Extract 1/4 cup cold butter (must be cold and not room temp) 1/2 cup Almonds (preferrably blanched slivers) 1/2 cup Dried Cranberries Mix first 4 ingredients into a large bowl. Slice butter and cut into dry mixture using your hands. Work mixture until it resembles coarse bread crumbs. In a separate bowl mix eggs, vanilla and milk. Add liquid mixture to dry ingredients. Roll dough into a ball shape. Then roll out the ball of dough into a long log shape, not longer then 10 and then flatten into a rectangle. Preheat oven to 350 degrees. Bake for 30-35 minutes until golden brown. Let cool 5 minutes then cut into wedges widthwise and place back in oven for 5-8 more minutes to toast the slices. Longer if you like harder Biscotti.

Detail Images


Detail Image for art Almond Cranberry Biscotti & Coffee

Detail Image for art Almond Cranberry Biscotti & Coffee

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