In full on cooking mode earlier in the month, I needed to take a dish to a meeting for a pot luck lunch.  The problem was I needed to leave the house for another meeting at 9 am in the morning, and lunch was at noon.  I usually like to take savory foods to pot luck lunches, but this time cookies made the most sense from a storage point of view.  I needed something that would be fine at room temperature, or the slightly cooler air in the car for over three hours.   I remembered that I have mentioned my Amaretto Biscotti before, but alas, I polished off the last of the Amaretto at Thanksgiving.  But I did have an idea for a new biscotti recipe, and set about developing the recipe on paper.  Then I made it, and was so happy with the first attempt, I am not going to play with the measurements.  The cookie tray was full, with the Cranberry Eggnog Biscotti along with Chocolate Covered Oreos and my Christmas Vanilla Sugar Cookies.

Preheat oven to 350 degrees and spray a baking sheet with non-stick spray. In a medium sized bowl, mix flour and next three ingredients, and set aside.

In a large bowl beat the butter and sugar on medium-high speed with an electric mixer until light in color and fluffy for a few minutes. Next add in the eggs, one at a time, beating well after each addition. Add half-and-half, vanilla, and rum flavoring, mixing well.

Stir in the flour mixture using low speed on the mixer, and mix just until incorporated, finishing by hand. Stir in cranberries.

On a lightly floured surface divide the biscotti dough in two equal portions. Form each portion into a log approximately 9 x 2 x 1 inches and place on the prepared baking sheet.

Bake until light brown around the edges, puffed up and set in the centers, about 20-22 minutes.

They won’t be brown all over, don’t overbake at this point.

Let cool for 10 minutes. Reduce oven temperature to 300 degrees while biscotti are cooling.

After 10-15 minutes, slice crosswise into 3/4 inch pieces.  I use a serrated knife for this to get straight sharp cuts.

Place on the baking sheet, allowing space between the slices, and return to the oven for the second bake.  Slices should be standing up the same way as they were in the loaf to allow both sides to be exposed to the oven heat. Bake for 15 minutes.

Cool on a rack until fully cooled off.

Melt candy melts in a glass cup in the microwave at 20 second intervals, stirring after each interval. When mostly melted, add 1 teaspoon shortening to thin the candy enough for drizzling. Using a fork, dip into melted candy, and rapidly whip back and forth over the biscotti to create long lines of melted vanilla topping on biscotti, or dip one end into the melts.

Place on a rack to set up. Store in a covered container. These freeze well too.

Cranberry Eggnog Biscotti

2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup unsalted butter,   softened
1 cup sugar
2 large eggs
2 tablespoons half-and-half
1 teaspoon vanilla extract
1 teaspoon rum flavoring
1/2 cup dried cranberries
1/2 cup vanilla candy melts
1 teaspoon shortening

Preheat oven to 350 degrees and spray a baking sheet with non-stick spray. In a medium sized bowl, mix flour and next three ingredients, and set aside. In a large bowl beat the butter and sugar on medium-high speed with an electric mixer until light in color and fluffy for a few minutes. Next add in the eggs, one at a time, beating well after each addition. Add half-and-half, vanilla, and rum flavoring, mixing well. Stir in the flour mixture using low speed on the mixer, and mix just until incorporated, finishing by hand. Stir in cranberries. On a lightly floured surface divide the biscotti dough in two equal portions. Form each portion into a log approximately 9 x 2 x 1 inches and place on the prepared baking sheet. Bake until light golden brown, about 20-22 minutes. Let cool for 10 minutes. Reduce oven temperature to 300 degrees while biscotti are cooling. Once cooled, slice crosswise into 3/4 inch pieces. Place on the baking sheet, allowing space between the slices, and return to the oven for the second bake. Bake for 15 minutes. Cool on a rack until fully cooled off. Melt candy melts in the microwave at 20 second intervals, stirring after each interval. When mostly melted, add 1 teaspoon shortening to thin the candy enough for drizzling. Using a fork, dip into melted candy, and rapidly whip back and forth over the biscotti to create long lines of melted vanilla candy on biscotti or dip one end into candy. Place on a rack to set up. Store in a covered container. These freeze well too.

Download the pdf – CranberryEggnogBiscotti

Two full cookie trays for two events in one day. Not too shabby.  I came home with only a few cookies left.

I thought you might like to have this one now rather than in January just in case you need a sweet for New Year’s Eve.  I wish you all a very Happy New Year!!  Oh, and save the bones and leftover meat from your standing rib roast in the freezer, for my Beef and Barley Stew for Two.  It is a tasty, hearty soup for a cold day.  One last thing, don’t forget to hide your money outside before midnight tonight – Good Luck In The New Year.

Have you ever made biscotti?