Cranberry Almond Biscotti
Crisp, golden, and infused with the warm flavors of almond and cranberry, these Cranberry Almond Biscotti are a perfect treat for any coffee or tea lover. Made with dried cranberries and slivered almonds, this twice-baked Italian cookie achieves the ideal balance of sweet and nutty flavors, while a hint of almond and vanilla extracts enhances every bite. With just 15 minutes of prep time and straightforward techniques, this recipe is both beginner-friendly and impressive enough for gifting during the holidays or serving at special gatherings. Whether enjoyed as a breakfast accompaniment or a sweet afternoon snack, these biscotti will bring a dose of elegance and crunch to your table. Crafted to be both delicious and durable, they store beautifully, making them ideal for make-ahead plans.
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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 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 2 tablespoons unsalted butter, melted
- 0.75 cup dried cranberries
- 0.5 cup slivered almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the eggs, vanilla extract, almond extract, and melted butter until combined.
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or rubber spatula until a dough forms. If the dough is too sticky, you may add a tablespoon of flour at a time until manageable.
Gently fold in the dried cranberries and slivered almonds until evenly distributed.
Transfer the dough onto the prepared baking sheet and shape it into a flat log approximately 12 inches long and 3 inches wide.
Bake the log in the preheated oven for 25-30 minutes, or until it is light golden brown and firm to the touch.
Remove the log from the oven and allow it to cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the log into 1/2-inch thick biscotti. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10-15 minutes, flipping halfway through, until they are crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 432.7 g | 157% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 224.2 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 246 mg | 19% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 964 mg | 21% | |
*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.
