Cranberry Almond Biscotti are delightfully crunchy twice-baked Italian cookies that are perfect for dipping into coffee or tea. These biscotti feature dried cranberries and slivered almonds, offering a tart burst of flavor with a nutty crunch in every bite. The dough is shaped into logs, baked, sliced, and then baked again to achieve their signature crisp texture. Often finished with a drizzle of white chocolate, these cookies are not only flavorful but also visually appealing, making them ideal for gifting or enjoying during the holiday season.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup slivered almonds
- Optional: Melted white chocolate for drizzling
Instructions:
- Mix dry ingredients: Combine flour, sugar, baking powder, baking soda, and cinnamon in a bowl.
- Add wet ingredients: Beat in eggs and vanilla until a dough forms. Stir in cranberries and almonds.
- Shape and bake: Form the dough into two logs and bake until golden.
- Slice and bake again: Cut into slices and bake again until crisp.
- Decorate: Drizzle with melted white chocolate if desired.
Enjoy these Cranberry Almond Biscotti as a festive treat that brings a sweet and tart flavor to your cookie repertoire.
