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Cranberry Almond Biscotti are classic Italian twice-baked cookies with a crisp texture and delicious balance of flavors. Made with tart dried cranberries and crunchy almonds, these homemade biscotti are lightly sweet and perfect for dipping into coffee, tea, or hot chocolate. With their long shelf life and elegant appearance, cranberry almond biscotti are ideal for holiday baking, homemade gifts, or a simple everyday treat.
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup dried cranberries
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat the eggs, vanilla extract, and almond extract until well combined.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
Fold in the dried cranberries and whole almonds until evenly distributed.
Divide the dough in half and shape each portion into a log about 10 inches long and 2 inches wide on the prepared baking sheet.
Bake for 25–30 minutes until the logs are lightly golden.
Remove from the oven and let them cool for about 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
Arrange the slices cut-side down on the baking sheet.
Bake again for 10–12 minutes, then flip the biscotti and bake another 8–10 minutes until crisp.
Let the biscotti logs cool slightly before slicing to prevent crumbling.A serrated knife works best for clean cuts.For deeper flavor, you can lightly toast the almonds before adding them to the dough.Biscotti will harden as they cool, giving them their signature crunchy texture.
Find it online: https://cookibly.com/cranberry-almond-biscotti/