Almond & Cranberry Biscotti
A delightful and crunchy Italian-inspired biscotti with almonds and cranberries, perfect for dipping in coffee or tea.
Prep time: 15 minutesCook time: 45 minutesServes: 24
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sliced almonds
3/4 cup dried cranberries
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, vanilla extract, and almond extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
5. Fold in the sliced almonds and dried cranberries.
6. Divide the dough in half and shape each portion into a 10-inch-long log on the prepared baking sheet.
7. Bake for 25-30 minutes until lightly golden and firm to touch.
8. Allow the logs to cool for 10 minutes, then slice diagonally into 3/4-inch slices using a serrated knife.
9. Arrange the slices cut side down on the baking sheet and bake for another 10-12 minutes, turning halfway through, until crisp.
10. Cool completely on a wire rack before serving or storing.
Storage
Store biscotti in an airtight container at room temperature for up to two weeks.
Reheating
To reheat, place the biscotti in a preheated 300°F oven for 5-7 minutes to restore its crispness.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
