Almond & Cranberry Biscotti is the perfect treat to accompany your morning coffee or afternoon tea. Crisp, nutty, and slightly sweet, this biscotti recipe brings together the delightful crunch of almonds with the tartness of cranberries, making it a unique and crave-worthy delight.
The backbone of this recipe is all-purpose flour, giving the biscotti its structure and crispiness. Granulated sugar sweetens the dough just enough without overpowering the other ingredients. Baking powder is used to ensure the biscotti rises just a bit while baking, and salt enhances all the flavors. The eggs bind everything together, adding richness to the dough. The combination of vanilla extract and almond extract provides a fragrant undertone, while sliced almonds add a delightful crunch. Finally, dried cranberries introduce a chewy texture and a burst of tartness.
These biscotti are excellent on their own but also pair wonderfully with a scoop of vanilla ice cream. For a more decadent treat, consider dipping one end in melted dark chocolate and letting it set. They also make a thoughtful addition to a holiday cookie platter.
First, fire up your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper. This non-stick surface ensures your biscotti won't cling to the sheet, making cleanup a breeze.
Grab a large mixing bowl and whisk together the flour, sugar, baking powder, and salt. This dry mix will be the foundation of your biscotti, so make sure everything is well combined.
In a separate bowl, beat the eggs with the vanilla and almond extracts until they're nicely mixed. The extracts will infuse the eggs with their aromatic essences, setting the stage for delicious biscotti.
Slowly introduce the wet ingredients to the dry mixture. Stir until a dough begins to form. It might seem a bit sticky, but that's perfectly normal.
Next, fold in the sliced almonds and dried cranberries. Try to distribute them evenly throughout the dough, ensuring every bite is packed with nuts and fruit.
Divide the dough into two equal portions. Shape each into a 10-inch-long log on your prepared baking sheet. Aim for even thickness, which helps the biscotti bake uniformly.
Pop the logs into the oven for about 25-30 minutes, or until they're lightly golden and firm to the touch. They should have a nice crust but not be fully cooked through yet.
Once baked, give the logs a 10-minute cool-down period. This rest helps them firm up, making slicing easier. Using a serrated knife, cut each log diagonally into 3/4-inch slices.
Lay the slices cut side down on the baking sheet, and return them to the oven. Bake for another 10-12 minutes, flipping them halfway through. You're aiming for a crisp texture without over-browning them.
Finally, allow the biscotti to cool completely on a wire rack. This step ensures they reach the perfect crunchy consistency.
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