Well, with all this time on my hands because I’m not spending money, I’m baking. I need to make sure I keep running to justify all the eating that has accompanied the baking but that’s another post.
On a side note, the 30 day money marathon is going along swimmingly. One little girl added with cold weather outside has made me want to stay inside, all the time. And frankly, the desire to buy anything right now has been removed when I see all the needs in Haiti and know of the many, many needs around the world. Perspective is everything!
Baking is cathartic for me. I love mixing ingredients together, and smelling wonderful scents wafting from my oven. Some day I might have the oven of my dreams but for now, my little white stove is working just fine! Now if we could have cash for clunkers of appliances, I might be tempted to get me a red knob wonder!
But I digress.
I love this blog. I’ve made many, many recipes and they have all turned out amazing! This is another winner. I didn’t want pecans (and didn’t have any buried in my freezer) so thought, chocolate and cranberries. What could be better! Not much it turns out! This biscotti recipe is a favorite. I’ll be making this over and over again.
Happy baking and stay warm!
Skinny Chocolate Cranberry Biscotti
1 1/4 c rice flour mix
1/2 c almond flour
1/2 t xanthan gum
1/2 t salt
3/4 t baking powder
1 stick butter, softened
1 t vanilla
1 1/2 c sugar
1 c craisins
1/2 c chocolate chips (semi sweet)
Preheat oven to 350. Line two loaf pans with parchment paper so that there is an overhang on the sides. Mix together the rice flour mix, almond flour, xanthan gum, salt, and baking powder. Set aside. Beat the butter until soft and creamy, then beat in the vanilla and the sugar. Beat the eggs in one at a time, scraping down the sides. Add the dry ingredients, and mix on low speed until just combined. Fold in the craisins and chocolate chips by hand. Divide the batter between the pans, and bake 50 minutes, turning once.
Wet and wring out two paper towels, fold them in half and place one on top of each loaf. Cover with foil, place on a cooling rack, and let cool.
Once cooled, remove the foil, paper towel, and turn the loaves out and peel off the parchment paper. Wrap each loaf in plastic wrap, and stick them in the freezer for an hour or two or a week. When you’re ready, preheat the oven to 325, and slice each loaf into slices as thin as you can. Lay them out on a cookie sheet (lying down), and bake for 15-25 minutes, depending on how thick they are. Take the cookies out of the oven as soon as they start to turn brown, even if they aren’t totally crisp. They’ll crisp up as they cool (on a cooling rack). You will get about 60 thin biscotti, or more, from both loaves.