Description

Crisp and golden biscotti infused with tart dried cranberries and crunchy almonds. Perfect for dunking in coffee or tea, with optional chocolate drizzle for an elegant touch.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup dried cranberries

1 cup sliced almonds (toasted if desired)

Optional: 1/2 cup white or dark chocolate, melted (for drizzling or dipping)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs, vanilla extract, and almond extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the dried cranberries and sliced almonds.
Divide the dough in half and shape each into a 12-inch-long, 3-inch-wide log on the baking sheet.
Bake for 25–30 minutes, or until lightly golden. Cool for 10 minutes.
Reduce oven temperature to 325°F (160°C). Slice logs diagonally into 1-inch thick pieces.
Place slices cut-side down on the baking sheet and bake for 10–12 minutes per side until crisp and golden.
Cool completely on a wire rack.
Optional: Drizzle or dip cooled biscotti in melted chocolate and let set.

Notes

Toasting the almonds adds extra flavor.

Dried cherries or apricots can be substituted for cranberries.

Pistachios make a festive alternative to almonds.

Drizzle or dip in chocolate for an elegant finish.

Store in an airtight container for up to 2 weeks or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Cookies
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 biscotti
Calories: 150
Sugar: 10g
Sodium: 40mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg