Cranberry Almond Biscotti
Crunchy, nutty, and studded with tart cranberries, these Cranberry Almond Biscotti are perfect for dunking in your favorite hot beverage.
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.
Notes
For softer biscotti, reduce the second bake time. For extra-crunchy biscotti, leave them in the turned-off oven after the second bake for 30 minutes.