Cranberry almond biscotti are the perfect blend of sweet, tart, and nutty flavors, making them a delightful companion to your morning coffee or afternoon tea. These twice-baked Italian cookies are crisp and golden, studded with dried cranberries and crunchy almonds for a festive touch. Whether you’re gifting them during the holidays or enjoying them as a snack, these biscotti are easy to make, store well, and bring a touch of elegance to any occasion. Dip them in chocolate for an extra indulgence!
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup dried cranberries
- ¾ cup sliced almonds
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. - Combine the Dough:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the dried cranberries and sliced almonds. - Shape the Biscotti:
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10 inches long and 3 inches wide. Flatten slightly with your hands. - Bake the Logs:
Bake for 25–30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes. - Slice and Bake Again:
Reduce the oven temperature to 325°F (160°C). Using a serrated knife, cut the logs into ¾-inch slices on a slight diagonal. Place the slices cut-side down on the baking sheet and bake for an additional 10 minutes. Flip the slices and bake for another 10 minutes, or until crisp and golden. - Cool and Serve:
Transfer the biscotti to a wire rack to cool completely. Store in an airtight container for up to two weeks. For an extra treat, dip the ends in melted white or dark chocolate and let set before serving.
These cranberry almond biscotti are crisp, flavorful, and festive—a perfect addition to your holiday baking or any time you crave a crunchy, delightful treat!
