Cranberry Almond Biscotti Recipe

Includes 12 Stainless Steel Cookie Disks, Non-Slip Lever and Storage Case

Suggested Cookware
Includes 12 Stainless Steel Cookie Disks, Non-Slip Lever and Storage Case

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

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

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.