Get ready to embark on a culinary journey that will transport your taste buds straight to the charming cafes of Italy! These homemade Cranberry Almond Biscotti are not just a cookie, but a crisp, golden masterpiece that promises to elevate your coffee or tea time. With a delightful crunch, bursts of tart cranberries, and toasted almonds, this recipe is about to become your new obsession – guaranteed to impress both family and guests with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup almonds, chopped
- 1 cup dried cranberries
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs and vanilla extract until light and slightly frothy.
- Pour the egg mixture into the dry ingredients and mix until a soft dough begins to form.
- Fold in the chopped almonds and dried cranberries, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 3 inches wide. Leave space between the logs as they will spread during baking.
- Smooth the tops of the logs with slightly wet hands to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Place the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden brown.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to two weeks.
Tips
- Ensure your ingredients are at room temperature for better mixing and consistency.
- When shaping the logs, use slightly wet hands to create smooth, even surfaces.
- For extra flavor, lightly toast the almonds before adding them to the dough.
- Use a sharp serrated knife for clean, precise cuts when slicing the baked logs.
- Don't worry if the biscotti seem soft right after the second bake – they'll crisp up while cooling.
- For variations, try adding orange zest or drizzling with melted dark chocolate after cooling.
- Store in an airtight container to maintain their signature crunch for up to two weeks.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 30mg
