Spring Biscotti
Celebrate the vibrant flavors of the season with this delightful Spring Biscotti recipe, a perfect balance of freshness and crunch! Featuring zesty lemon, fragrant almond extract, and bursts of sweetness from dried cranberries or cherries, these twice-baked Italian cookies are elevated with the nutty crunch of sliced almonds. With a drizzle of optional white chocolate, these biscotti are as beautiful as they are delicious, making them ideal for Easter brunches, tea parties, or simply enjoying alongside your morning coffee. Easy to prepare and with a perfect balance of crispy and chewy textures, this homemade biscotti recipe promises to bring a touch of springtime magic to your dessert table.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 0.25 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 tablespoon lemon zest
- 0.5 cup sliced almonds
- 0.5 cup dried cranberries or cherries
- 0.5 cup white chocolate chips (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs, melted butter, vanilla extract, almond extract, and lemon zest.
Gradually add the wet ingredients into the dry ingredients and mix until a dough forms. The dough will be slightly sticky.
Fold in the sliced almonds and dried cranberries (or cherries) until evenly distributed throughout the dough.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2 inches wide. Smooth the tops and edges with damp hands to prevent sticking.
Bake the logs in the preheated oven for 25 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let cool for 15 minutes.
Reduce the oven temperature to 325°F (165°C). Carefully transfer the cooled logs to a cutting board and use a sharp, serrated knife to slice them diagonally into 1/2-inch thick biscotti pieces.
Place the biscotti cut side down back onto the baking sheet. Bake for an additional 10 minutes, flip each piece, and bake for another 10 minutes until crisp and golden.
Transfer the biscotti to a wire rack to cool completely.
If desired, melt the white chocolate chips and drizzle over the cooled biscotti for an extra touch of sweetness. Allow the chocolate to set before serving.
Store the biscotti in an airtight container for up to 2 weeks, or freeze for longer storage.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 536.5 g | 195% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 276.2 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 481 mg | 37% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1334 mg | 28% | |
*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.
