Description
A classic Italian twice-baked cookie, these Crunchy Almond Cranberry Biscotti are crispy, nutty, and slightly sweet with bursts of tart cranberries. Perfect for dipping in coffee or tea, they make a great homemade treat or gift. This easy recipe ensures delicious, bakery-style biscotti every time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3/4 cup almonds, toasted and chopped
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Combine wet ingredients: In another bowl, beat sugar, eggs, melted butter, almond extract, and vanilla extract until smooth.
- Form the dough: Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the almonds and dried cranberries.
- Shape the logs: Divide the dough in half, shaping each portion into a 10-inch-long log. Place on the prepared baking sheet.
- First bake: Bake for 25–30 minutes until firm and lightly golden. Let cool for 10 minutes.
- Slice the biscotti: Using a serrated knife, cut logs diagonally into 1/2-inch slices.
- Second bake: Arrange slices on the baking sheet, cut side down. Bake for 10–12 minutes per side until crisp and golden.
- Cool and serve: Let the biscotti cool completely before serving or storing. Enjoy with coffee or tea!