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Italian Biscotti with Almonds and Cranberries Recipe

Italian · Dessert · 70 min total

Classic twice-baked Italian cookies, crunchy and perfect for dipping. The combination of toasted almonds and tart cranberries makes these biscotti irresistible.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup whole almonds, toasted and coarsely chopped
• 3/4 cup dried cranberries

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat eggs, vanilla extract, and almond extract until frothy. Gradually add the flour mixture, stirring until a dough forms. Fold in almonds and cranberries.
4. Divide dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheet, spacing them 3 inches apart.
5. Bake for 25 minutes, until logs are lightly golden and firm to the touch. Remove from oven and let cool on baking sheet for 10 minutes. Reduce oven temperature to 325°F (165°C).
6. Transfer logs to a cutting board. Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Place slices cut-side down on baking sheet.
7. Bake for 12-15 minutes, flipping halfway through, until biscotti are dry and lightly toasted. Transfer to wire racks to cool completely.

Tips

• Store biscotti in an airtight container at room temperature for up to 2 weeks.
• For a chocolate version, add 1/2 cup mini chocolate chips with the almonds and cranberries.
• Biscotti are great for gifting; pack in a decorative tin.

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