Cranberry, Almond and Fig Biscotti
Dip the biscotti in either dark or white chocolate to make these cookies extra delicious.
Dip the biscotti in either dark or white chocolate to make these cookies extra delicious.
Scented with lemon, orange and cinnamon, this rich tart is best cut into thin little pieces.
This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.
These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
The sweet-tart cranberry almond compote is tamed by the fluffy richness of the biscuits. For a twist, instead of topping the compote with a dollop of lightly sweetened whipped cream, try cr?me fra?che or whipped mascarpone. Toast almonds in a skillet over medium heat, shaking the pan often, for about 5 minutes, while the cranberry mixture is cooking.
These double-chocolate biscotti make a sweet treat for those with gluten dietary restrictions (though no one will believe they’re gluten-free!).
The chocolate sets very quickly in the refrigerator, which is also the ideal storage space for these biscotti—especially if your kitchen is warm from holiday baking.
Spiced dough wrapped around a hazelnut-and-almond filling creates impressive cookies. Slicing the logs after baking makes them easy large-batch cookies.
Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.
Mittens or festive cookie cutters give these vanilla-flavoured cookies a touch of whimsy. Decorate them with the Cookie Glaze, if you like. A good substitute for a vanilla bean is 1 tsp (5 mL) vanilla.
