Cranberry Almond Biscotti are made with dried cranberries and almonds. These biscotti cookies are crunchy, great with a cup of coffee!
Biscotti is an Italian cookie that is twice baked. They are first shaped into a log, baked and sliced into oblong pieces then baked again until it is dry and crunchy.
I have tried different recipes for biscotti but I keep coming back to the one from here for Cranberry Almond Biscotti. The ingredients are really simple, including:
- dried cranberries
- baking powder
- baking soda
- sliced almonds
- vanilla extract
Cranberry and almond together is one of my favorite combination but you can swap your choice of dried fruits/nuts/flavorings in this recipe. Feel free to try these flavors like cranberry pistachios, chocolate hazelnut, white chocolate pistachios, cranberry orange, and almond anise. Instead of vanilla extract, you can also try almond/anise/lemon/rum extract to change the flavor profile.
You can further dress cranberry almond biscotti by drizzling/dipping in melted chocolate of choice.
Cranberry almond biscotti is great for holiday baking and gifting to neighbors, friends, and families as they are easy to bake, great for transporting, and makes a wonderful cookie that will last a long time if stored in an airtight container.
Cranberry Almond Biscotti
- 2.25 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon orange zest may use lemon zest
- ¾ cup sliced almonds (toasted)
- 1 cup dried cranberries
- 2 large eggs
- 2 egg whites (from large egg)
- 1 tbsp vanilla extract
- Preheat the oven to 325 degrees F
- Combine dry ingredients in a medium sized mixing bowl.
- Whisk together eggs, egg whites, and vanilla in a separate mixing bowl.
- Add egg mixture to dry ingredients, mixing just until they are combined together into a dough.
- On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 ½ inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
- Cut biscotti on the diagonal into ½-inch slices. Reduce oven temperature to 300 degrees F. Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a covered container.