👥6 people
⏲️15m
🕐30m
🍽️breakfastdessert
Biscotti replaces traditional bread in this dish.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/8 cups cranberries
- 1 tablespoon grated fresh orange zest (optional)
- For The French Toast:
- 4 large eggs
- 2/3 cup milk
- 2 tsp salt
- 1 tsp cinnamon
- 1/2 powdered sugar
- 1 cup maple syrup
- 1 cup heavy whipping cream, whipped
Method
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, then the vanilla and almond extracts until combined, about 30 seconds, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the berries and zest (if using) until just incorporated.
- Press the dough into a loaf on the prepared baking sheet, about 2 inches wide, forming a rectangular loaf. Shaped like a semi circle. Bake the loaf until golden and just beginning to crack at the top, about 20 minutes, rotating the baking sheet halfway through the baking.
- Let the loaf cool on the baking sheet for 10 minutes.
- Slice with a serrated knife about ½’’ slices. In a mixing bowl whisk together the eggs, milk, salt, and cinnamon for the french toast. Dip the biscotti in the egg mixture for a few seconds then place directly onto the flat top. Sear each side for about 3-4 minutes. Remove from the flat top and finish with powdered sugar, maple syrup, and whipped cream and enjoy!
