As I sat in my favorite coffee shop, sipping on a steaming latte, I found myself craving something crisp and sweet to accompany my drink. That’s when I remembered my grandmother’s beloved Cranberry Almond Biscotti recipe. These twice-baked Italian cookies are the perfect balance of sweet and tart, with a satisfying crunch that’s ideal for dunking. The aroma of toasted almonds and the vibrant pop of dried cranberries make these biscotti an irresistible treat that’s sure to brighten any coffee or tea time.
What You’ll Love About Cranberry Almond Biscotti
Flavors
The nutty warmth of almonds perfectly complements the tangy sweetness of dried cranberries, creating a harmonious flavor profile that’s both sophisticated and comforting. A hint of vanilla and almond extract adds depth, elevating these biscotti from simple cookies to gourmet delights.
Textures
Biscotti are known for their distinctive crunch, and these Cranberry Almond ones don’t disappoint. The exterior is crisp and firm, while the interior retains a slight tenderness. Bits of almond provide a pleasant bite, and the chewy cranberries offer a delightful contrast to the overall crunchiness.
Difficulty Level
- Overall: Intermediate
- Preparation: The dough can be prepared in advance and refrigerated for up to 24 hours.
- Just before serving: For the freshest taste, slice and bake the second time just before serving.
- Special equipment: A stand mixer is helpful but not necessary. A sharp serrated knife is crucial for clean slices.
Choosing Your Ingredients
- Almonds: Opt for blanched, sliced almonds for a delicate texture and easier slicing. Toast them lightly before adding to the dough for enhanced flavor.
- Cranberries: Look for plump, unsweetened dried cranberries. If they seem too dry, soak them in warm water for 10 minutes before using.
- Flour: All-purpose flour works best, but for a nuttier flavor, you can substitute up to 1/4 of the flour with almond flour.
How to Make Cranberry Almond Biscotti Easily
- Prepare your ingredients by measuring and toasting the almonds.
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla and almond extracts.
- Combine dry ingredients in a separate bowl, then gradually mix into the wet ingredients.
- Fold in the toasted almonds and dried cranberries.
- Shape the dough into two logs on a baking sheet.
- Bake for the first time until golden brown.
- Cool slightly, then slice diagonally with a serrated knife.
- Bake again until crisp and golden.
Tips for Perfect Homemade Cranberry Almond Biscotti
- Use room temperature ingredients for better incorporation and a smoother dough.
- Don’t overmix the dough once the flour is added to avoid tough biscotti.
- Let the logs cool for about 10 minutes before slicing to prevent crumbling.
- For extra crispness, leave the biscotti in the turned-off oven after the second bake.
How to Store Your Cranberry Almond Biscotti
Store in an airtight container at room temperature for up to two weeks. For longer storage, freeze for up to three months. To refresh, warm in a 300°F (150°C) oven for 5 minutes before serving.
Variations and Pairings
- Variations: Try adding orange zest for a citrusy twist, or dip one end in melted dark chocolate for extra indulgence.
- Pairings: Serve with a cappuccino for breakfast or with a dessert wine like Vin Santo for an authentic Italian after-dinner treat.
Cranberry Almond Biscotti
Equipment
- – Stand mixer or large bowl with hand mixer
- – Baking sheet
- – Parchment paper
- – Serrated knife
- – Cooling rack
Ingredients
- – 2 1/4 cups all-purpose flour
- – 1 tsp baking powder
- – 1/2 tsp salt
- – 1/2 cup unsalted butter softened
- – 3/4 cup granulated sugar
- – 2 large eggs
- – 1 tsp vanilla extract
- – 1/2 tsp almond extract
- – 3/4 cup sliced almonds toasted
- – 2/3 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl or stand mixer, cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then add vanilla and almond extracts.
- Gradually mix in the dry ingredients until just combined.
- Fold in the toasted almonds and dried cranberries.
- Divide dough in half and shape each into a 12-inch log on the prepared baking sheet.
- Bake for 25-30 minutes, until lightly golden.
- Remove from oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, cut logs diagonally into 1/2-inch slices.
- Arrange slices cut-side down on the baking sheet.
- Bake for 8-10 minutes, flip, and bake for another 8-10 minutes until crisp.
- Cool completely on a wire rack before serving.