Description
Delicious cranberry almond biscotti perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3/4 cup dried cranberries
- 3/4 cup whole almonds, toasted and roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast almonds if needed.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and almond extract.
- Gradually mix in dry ingredients until just combined.
- Fold in cranberries and almonds with a spatula.
- Shape dough into two logs (10×2 inches) and place on baking sheet.
- Bake for 25–30 minutes until golden. Cool for 10 minutes.
- Slice logs diagonally and bake slices cut side down for 10–12 minutes. Flip and bake 8–10 minutes more.
- Cool completely on a wire rack before storing or serving.
Notes
- Make sure to let the biscotti cool completely before slicing for the best texture.
- Storage: Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg