Cranberry Almond Biscotti (Printable)
Twice-baked crunchy biscotti studded with dried cranberries and toasted almonds for a perfect treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 2/3 cup granulated sugar (135 g)
05 - 2 large eggs
06 - 1/2 teaspoon vanilla extract
07 - 1/2 teaspoon almond extract
→ Add-Ins
08 - 3/4 cup dried cranberries (90 g)
09 - 3/4 cup whole almonds, toasted and coarsely chopped (90 g)
# How to Make It:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt; set aside.
03 - In a large bowl, beat granulated sugar with eggs until pale and creamy, about 2 minutes. Stir in vanilla and almond extracts.
04 - Gradually fold the dry ingredient mixture into the wet ingredients until just combined.
05 - Fold in dried cranberries and toasted chopped almonds evenly into the dough.
06 - Divide dough in half. Using lightly floured hands, shape each half into a 12-inch long by 2-inch wide log and place onto prepared baking sheet spaced apart.
07 - Bake logs for 25 minutes until firm and lightly golden, then remove and cool for 10 minutes.
08 - Lower oven temperature to 300°F for second baking.
09 - Using a serrated knife, slice logs diagonally into 1/2-inch thick biscotti and arrange cut side down on the baking sheet.
10 - Bake slices for 10 minutes, flip and bake an additional 10 minutes, until crisp and golden brown.
11 - Transfer biscotti to a wire rack to cool completely before serving or storage.
# Expert Suggestions:
01 -
- They are perfectly crunchy yet not too hard, a secret I've only just discovered with the twice bake.
- The combination of tart dried cranberries and toasted almonds makes every bite a little celebration.
02 -
- Be patient while slicing the logs—they need to be just cool enough or they'll crumble.
- Toasting almonds beforehand brings out oils that make each bite more flavorful and aromatic.
03 -
- Use room temperature eggs to ensure your dough mixes evenly without lumps.
- Double baking at a lower temperature ensures full crispness without burning the edges, a step many skip but makes all the difference.