Cranberry Almond Biscotti Recipe

Includes 12 Metal Cookie Cutters, Perfect for Making Homemade Cookies

Suggested Cookware
Includes 12 Metal Cookie Cutters, Perfect for Making Homemade Cookies

Cranberry Almond Biscotti Recipe

These cranberry almond biscotti are ideal for dipping in coffee or tea. The toasted almonds and dried cranberries add a delicious crunch and burst of flavor to the biscotti.

Ingredients

1 cup granulated sugar
1/2 cup dried cranberries
2 cups all-purpose flour
1 teaspoon vanilla extract
Two large eggs
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup unsalted butter, room temp
1 cup sliced almonds

Time Needed

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes

Instructions

Preheat the oven to 350°F.
Toast the almonds on a baking sheet for 5-7 minutes, or until lightly golden.
Place aside to cool.
In a medium mixing bowl, combine the flour, baking powder, and salt.
Place aside.
Cream the butter and sugar together in a large mixing bowl until light and fluffy.
One at a time, beat in the eggs, followed by the vanilla extract.
Mix the dry ingredients into the wet ingredients until they are just combined.
Combine the toasted almonds and dried cranberries in a mixing bowl.
Divide the dough in half and roll each half into a 2-inch-wide, 1-inch-tall log.
Bake the logs for 25-30 minutes, or until lightly golden and firm to the touch, on a baking sheet lined with parchment paper.
Remove the logs from the oven and set aside for 10 minutes to cool.
Cut each log into 1/2-inch thick slices with a sharp knife.
Bake for an additional 10-15 minutes, or until crisp and golden, with the slices cut-side down on the baking sheet.
Allow the biscotti to cool completely on a wire rack.