The other day, while filling my bag with bulk red lentils, I held the dispenser handle down a tad too long and mistakenly ended up with six pounds. I tried to offer some to the woman next to me, attempting to entice her with a delicious sounding recipe. It didn’t work. Since there was no way I could reach the top to put them back I decided to share them with a friend and make a big batch of soup.
I thought of Suzy since we recently enjoyed some terrific lentil soup at a nearby lunch spot. So, I invited her to cook with me.
But we couldn’t just make soup could we?
Although Suzy tends to keep things simple in the kitchen when we cook together, I challenge her a bit and push her to her limit. I think I’m really trying to show her that she can handle a lot more than she thinks. (I hope I do!)
We had a bag of cranberries that had to get used, so we got a bit cranberry crazy and decided to make Cranberry Biscotti and Scones. While our soup simmered, the cookies and scones baked and we sat together and enjoyed a nice lunch, compliments of Suzy. I know it sounds a bit Hallmark, but it really was sweet.
If you’re looking for a delicious tangy holiday treat, here’s the biscotti recipe. I am sure a drizzle or dip in white chocolate wouldn’t hurt!
Makes two dozen
These cranberry biscotti are a perfect accompaniment to a cup of coffee and make a great hostess or teacher gift.
2 ½ cups flour
1 teaspoon baking soda
¾ cup sugar
¼ teaspoon salt
2 eggs, plus another one for egg wash
1 teaspoon vanilla extract
3 tablespoons butter, softened
1 cup chopped fresh cranberries
Pre-heat the oven to 325 degrees. In a food processor fitted with a steel blade, mix together flour, baking soda, butter, vanilla, eggs, sugar and salt until the mixture resembles wet sand. This will take several minutes. Transfer mixture to a parchment paper lined surface, sprinkle the cranberries evenly and mix until dough begins to form. Separate into two pieces and mold into a log 8 inches long and 2 inches wide, pressing down until the dough is about an inch thick. Brush the top and sides of the log with egg wash. Sprinkle generously with a course sugar.
Bake in the center rack of the oven for approximately 30 minutes until golden. Remove from oven and cool for about 10 minutes. When cooled, slice into pieces ¼ inch thick on a diagonal. Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack. Store the biscotti in an airtight container for several weeks.