Cranberry Almond Biscotti
Crunchy and slightly sweet Italian-style biscotti with tart cranberries and nutty almonds, perfect for dipping in coffee or tea. These twice-baked cookies have a delightful crunch and festive flavor.
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup fresh cranberries
- 1/2 cup sliced almonds
Directions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Whisk flour, baking powder, and salt.
- In another bowl, beat sugar, eggs, vanilla, and almond extract.
- Mix in dry ingredients, then fold in cranberries and almonds.
- Shape into a log and bake for 25 minutes.
- Let cool, slice into 1/2-inch pieces, and bake again for 10-12 minutes.
Notes
- Let biscotti cool completely before storing.
- Dip in melted white chocolate for extra flavor.
- Store in an airtight container for up to 2 weeks.
- Perfect for gifting during the holidays.
- Pairs well with coffee, tea, or hot cocoa.
Biscotti, meaning twice baked in Italian, originated from ancient Rome as a durable snack for travelers and soldiers. They became popular in Tuscany, often served with Vin Santo wine.The combination of tart cranberries and nutty almonds adds a modern twist to this classic treat, making it a festive and flavorful holiday favorite.