Cranberry Almond Biscotti

I still remember the first time I made these crunchy cranberry almond biscotti; the warm aroma filled the kitchen and instantly felt like a cozy Italian cafe right at home.

One afternoon, when unexpected guests arrived, these biscotti saved the day—offering a quick yet impressive treat paired with fresh coffee that everyone adored.

Ingredients

• All-purpose flour: I always reach for this because it creates the perfect texture balance—too much whole wheat makes biscotti heavy.
• Granulated sugar: This sweetens the dough just right without overpowering the dried cranberries.
• Dried cranberries: Using sweetened dried cranberries gives the biscotti that lovely little pop and color.
• Whole almonds: Toasting and chopping them enhances their flavor and crunchiness in the final cookie.

Instructions

Get Everything Ready:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep the biscotti from sticking.

Mix the Dry Stuff:

Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined—the aroma is simple but promising.

Whip the Wet Ingredients:

Beat sugar and eggs until pale and creamy, about 2 minutes. Then blend in vanilla and almond extracts, filling your kitchen with a nutty vanilla sweetness.

Combine and Fold:

Stir the dry ingredients into the wet gently until just combined so you keep a tender texture. Carefully fold in dried cranberries and toasted almonds, feeling like you're mixing little gems into dough.

Shape the Logs:

Divide dough in two and shape each into a 12 inch (30 cm) long by 2 inch (5 cm) wide log. The dough should be slightly sticky but manageable with floured hands.

First Bake:

Bake for 25 minutes until firm and lightly golden. Your kitchen is now filled with nutty, cranberry sweetness that hints the biscotti are nearly ready.

Cool and Slice:

Cool logs for 10 minutes, then cut diagonally into 1/2 inch (1.25 cm) thick slices using a serrated knife, arranging slices cut side down back on the baking sheet.

Second Bake:

Bake at reduced 300°F (150°C) for 10 minutes, flip biscotti, then bake another 10 minutes until crisp and golden all over. Watch for that perfect golden crunch!

Final Cool:

Transfer biscotti to a wire rack to cool completely before enjoying or storing.

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This recipe is more than just a cookie; every time I make it it brings back memories of laughter and warm coffee chats with friends gathered around the kitchen island.

Keeping It Fresh

Store your biscotti in an airtight container at room temperature and they'll stay crunchy for up to two weeks, perfect for having a quick treat whenever the craving hits.

Serving Ideas That Clicked

I love to dip these biscotti lightly into hot coffee or tea for a little afternoon indulgence—melting some white or dark chocolate on them adds a decadent twist.

A Time This Recipe Saved the Day

The first time unexpected guests stopped by, I pulled these biscotti out of the freezer. The instant hit made me realize how essential having this recipe in my repertoire really is.

• Don't rush the second bake—it's what gives biscotti their signature crunch.
• If you're out of vanilla extract, a splash of almond extract alone brightens the flavor wonderfully.
• Always use a serrated knife for a clean cut that won't smash your logs.

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Thanks for hanging out chatting biscotti with me; I hope this recipe brings as much joy to your kitchen as it has to mine.

Recipe Questions & Answers

→ What makes biscotti crunchy?

Twice baking the dough removes moisture, resulting in a crisp, crunchy texture ideal for dipping.

→ Can I substitute dried cranberries with other fruits?

Yes, dried cherries or raisins work well as alternatives, complementing the nuts and flavors.

→ What is the best way to store biscotti?

Store in an airtight container at room temperature to keep the biscotti crisp for up to two weeks.

→ How do almond and vanilla extracts affect the flavor?

They add a delicate sweetness and nutty aroma that enhance the toasted almond and cranberry notes.

→ Can whole almonds be replaced with sliced ones?

Sliced almonds provide extra crunch and a slightly different texture but maintain the nutty flavor.