Almond Cranberry Biscotti
Crisp, golden, and perfectly dunk-worthy, Almond Cranberry Biscotti is the ultimate treat for coffee or tea lovers. Infused with the warm, nutty essence of almond extract and the natural sweetness of dried cranberries, these twice-baked Italian cookies strike a delightful balance between sweet and nutty. Toasted chopped almonds add a satisfying crunch, while the quick prep time (just 15 minutes!) makes them accessible for both casual bakers and gourmet enthusiasts. With a beautiful rustic appearance and a shelf life that makes them ideal for gifting, these biscotti are as practical as they are delicious. Whether enjoyed as a midday snack or served alongside a steaming latte, Almond Cranberry Biscotti brings cozy café vibes right to your kitchen. Perfect for the holiday season or any time of year, this recipe is a must-try for anyone who loves elegant, homemade treats!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.75 cup Whole almonds, toasted and roughly chopped
- 0.5 cup Dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, lightly beat the eggs, then mix in the vanilla extract and almond extract.
Gradually add the wet ingredients to the dry ingredients and stir until a dough begins to form.
Fold in the toasted almonds and dried cranberries until evenly distributed.
Turn the dough onto a lightly floured surface, and with floured hands, shape it into a flat log about 12 inches (30 cm) long and 3 inches (7.5 cm) wide.
Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until it is firm and lightly golden around the edges.
Remove the log from the oven and allow it to cool for 10 minutes. Lower the oven temperature to 325°F (165°C).
Using a serrated knife, carefully slice the log diagonally into 1/2-inch (1.25 cm) thick pieces.
Arrange the biscotti slices cut-side down on the baking sheet and bake for another 10-12 minutes. Flip the slices over and bake for an additional 10-12 minutes, or until both sides are lightly golden and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 409.6 g | 149% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 201.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 322 mg | 25% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1040 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
