Cranberry Almond is a delightful combination of tart cranberries and nutty almonds, often enjoyed in a variety of forms like salads, snacks, baked goods, or granola bars. This pairing not only offers a perfect balance of flavors but also provides a healthy dose of vitamins, minerals, and antioxidants. Whether you’re preparing a sweet or savory dish, Cranberry Almond is a winning duo for any occasion.
Ingredients
- 1 cup dried cranberries
- 1 cup sliced or slivered almonds
- 1 ½ cups rolled oats (optional, for granola or baked goods)
- ½ cup honey or maple syrup (optional, for sweet preparations)
- ¼ teaspoon sea salt (for balancing flavors)
- 1 teaspoon vanilla extract (optional)
- Butter or coconut oil (for greasing, if baking)
Note: Ingredients may vary depending on the specific dish you’re preparing with this pairing.
Instructions
- Preparation
If you’re making a snack mix, salad, or granola, gather your ingredients and prepare a large mixing bowl. - For Baking (e.g., Granola Bars)
- Preheat the oven to 350°F (175°C).
- Combine dried cranberries, almonds, oats, honey, and sea salt in a mixing bowl. Stir until well mixed.
- Add vanilla extract for extra flavor.
- Press the mixture into a greased or parchment-lined baking pan.
- Baking
- Bake in the oven for 15–20 minutes or until golden brown.
- Remove and let it cool completely before cutting into bars.
- Serving
Serve the Cranberry Almond mixture as a snack, sprinkle it over yogurt, or incorporate it into a salad for added texture and flavor.
Serving and Storage Tips
- Serving: Serve Cranberry Almond dishes fresh at room temperature or chilled, depending on the recipe. For baked goods, a quick warm-up in the oven enhances the flavors.
- Storage: Store baked or prepared Cranberry Almond snacks in an airtight container at room temperature for up to one week. For longer storage, refrigerate or freeze. Salads and fresh dishes should be consumed within 1–2 days for optimal freshness.
FAQs
1. Can I use fresh cranberries instead of dried?
Yes, fresh cranberries can be used, but they will add a tartness that may require additional sweetener.
2. Are there substitutes for almonds?
You can substitute almonds with other nuts like walnuts, pecans, or cashews, depending on your preference or dietary restrictions.
3. Can this recipe be made vegan?
Absolutely! Use maple syrup instead of honey and coconut oil instead of butter for a vegan-friendly version.
4. How do I prevent granola bars from crumbling?
Ensure the mixture is tightly packed in the pan before baking, and let it cool completely before cutting into bars.
PrintCranberry Almond
These traditional Italian biscotti are twice-baked cookies featuring dried cranberries and almonds, offering a satisfying crunch with a hint of sweetness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup dried cranberries
- 1 cup slivered almonds, toasted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in Mix-ins: Using a spatula, fold in the dried cranberries and toasted slivered almonds.
- Shape the Dough: Transfer the dough to the prepared baking sheet. Divide it in half and shape each portion into a log about 12 inches long and 2 inches wide. Wetting your hands slightly can help handle the sticky dough.
- First Bake: Bake the logs for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and allow them to cool on the baking sheet for about 10 minutes.
- Slice the Logs: Reduce the oven temperature to 325°F (165°C). Carefully transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Second Bake: Place the biscotti slices cut side down back onto the baking sheet. Bake for 10 minutes, then flip them over and bake for an additional 10 minutes, or until crisp and golden.
- Cool Completely: Remove the biscotti from the oven and transfer them to a wire rack to cool completely before serving or storing.
Notes
- For an extra flavor boost, consider adding a teaspoon of orange or lemon zest to the dough.
- Biscotti can be stored in an airtight container at room temperature for up to two weeks.