Print

Cranberry Almond

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These traditional Italian biscotti are twice-baked cookies featuring dried cranberries and almonds, offering a satisfying crunch with a hint of sweetness.

Ingredients

Scale
  • 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.

Find it online: https://recipe.newsvks.com/cranberry-almond/